I love squash. I eat zucchini raw all the time, but I haven't quite mustered the courage to try other squashes raw. I undercook them slightly, hoping they will retain at least some of their raw nutrient power. I saw the cutest little squash at the health food store the other day - the delicata squash. They cook up fast because they're so small, and they go great with other raw veggies. I got comments at work that it looked "gourmet." Who wouldda thought?
1 delicata squash
1 roma tomato, diced
1/2 raw zucchini, quartered and sliced
1 portabello mushroom, diced
1 tsp. raw sesame seeds
1 tsp. raw hemp seeds
1 tsp. raw pumpkin seeds
1 tsp. raw sunflower seeds
Raw Ranch or Raw Alfredo Sauce
Split delicata squash and remove seeds. Drizzle a small amount of olive oil on the squash, turn upside down, and bake for 15-20 minutes or until squash starts getting soft. Allow to cool until you are able to handle it.
Scoop squash out of shell and dice. Combine with all other veggies. Top with seeds. Add sauce.
Or, if you're not a huge fan of munching on raw seeds, put the seeds along with a teaspoon of flax seeds in a
Yum!
Note: I made this as a lunch dish just for myself. It can easily be doubled, tripled, or more to make enough for a family.
Nuts and seeds: Sometimes the nuts and seeds I write about in my recipes can be a little difficult to find. I purchase mine in bulk from a natural foods or health foods store. Make sure the nuts and seeds you are purchasing are truly raw - if they're pasteurized, processed or roasted they have lost some of their nutritional value. I have never seen raw nuts and seeds at a mainstream grocery store (although there may be some out there that carry them). It's well worth a special trip for these healthy little vittles.
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