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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles). | 2. Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them. | 3. Drain using a colander and rinse well with cold water until cool. | 4. In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly). | 5. Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel. | 6. Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed. | 7. In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well. | 8. Sprinkle with toasted nuts and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	200		peeled	12600.0	3273.2	280.0	28.0
spaghetti	200			1757.6685	391.79	36.2874	32.3184
cherry tomato	150	halved		-	-	-	-
green onion	1 -2		chopped	0.0	0.0	0.0	0.0
german mustard	1	teaspoon		-	-	-	-
honey	1 -2			-	-	-	-
balsamic vinegar	2 -3	tablespoons		0.0	0.0	0.0	0.0
orange	1		juiced	2.325	0.5373	0.0362	0.0103
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
almond	100		sliced	192712.0	0.0	0.0	21800.0
	1 -2		fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.