1 spaghetti squash (Sliced in half, seeded, avocado oiled + salted and roasted at 400 F for 45 minutes) 2 large carrots, sliced on a mandolin 1 cup broccoli florets 2 cups green beans 1 cucumber, seeded + peeled + diced 1/2 cup chopped parsley 1/4 cup green onion, chopped 1/2 cup baby tomatoes, sliced 1/4 cup brazil nuts, chopped + toasted 1/4 cup slivered almonds, toasted 1 avocado, cubed (optional) 4 tbsp sesame seeds (optional) 3 tbsp almonds for topping (optional)
4 tbsp Entrepreneurs Guap 1/4 cup peanut or almond butter 3 tbsp Tamari 1 tbsp raw, local honey or maple syrup 1 tablespoon ginger 2 cloves peeled garlic 2 brazil nuts 1/4 cup water 2 tbsp sesame or avocado oil
Blend all ingredients together until smooth and creamy.
While your squash is roasting, steam your broccoli + carrots + beans until just tender. Drain and set aside. When your squash is finished, remove from oven and let cool 10 minutes before stringing it out. After cooled, use a fork to scrape out the spaghetti squash into a large mixing bowl - you want to have about 4 cups of spaghetti squash so as to give each string adequate sauce.
Add in all remaining ingredients (including sauce) and toss to combine. Serve hot!