veggie spaghetti

shhhh… it’s gluten free, vegetarian, “raw food”(sprout the quinoa vs. cooking it or sub raw nuts), vegetarian, vegan (skip the cheese), low in calories, and perfect after a hot day

1 lb summer squash/zucchini

2 handfuls fresh spinach

1 medium tomato, diced

2 cups quinoa, cooked

3 -4 oz cheese, feta, fresh mozzarella

nuts optional (walnuts, pecans, pumpkin seeds.. raw or candied)

garden fresh herbs.. dill, basil, thyme, chives –  to taste

sprinkle of extra virgin olive oil and a few squeezes of fresh lemon

salt & pepper to taste

follow these simple written directions or the photos below:

1. slice the squash lengthwise and finely julienne (unless you have a mandolin that has the julienne blade).
2. layer, on a large flat salad plate, the spinach, julienned squash, quinoa, tomato, herbs, cheese and dressing.