Dinner: Lemon Fennel Pasta Squash

3-4 servings

This is your dream of a guilt-free pasta, realized, thanks to the clever substitution of squash for penne.

Nutritional Notes: Nature's comfort food, squash is high in fiber, keeping you feeling full, and hence happy. It's also rich in vitamin C and antioxidants.

Ingredients:
2-3 squashes
½ cup fennel, thinly sliced
2 Tbsp. olive oil
1 Tbsp. balsamic
Pinch of salt
3 cup cashews
½ handful parsley
1 small onion
2 Tbsp. lemon juice
Zest of one lemon
1 Tbsp. nutritional yeast

Cut fennel into thin strips. Season with salt and olive oil. Place in a dehydrator or low-heat oven for 2-3 hours. In the meantime, slice squash on a mandolin. Puree the remaining ingredients in a high-speed blender, adding water, if necessary, to create a thick sauce. Combine fennel, squash, and sauce. Massage for a minute or so, until vegetables are coated. Season with sea salt and ground pepper.

Photographed by Molly DeCoudreaux