Italian Spaghetti

• 1 spaghetti squash
• 1/2 cup raw unsalted cashews
• 1 cup organic red pepper, finely chopped
• 1/2 cup organic raw kale, finely chopped
• 1 teaspoon MatoZest

1. Cut a spaghetti squash in half and bake for 45 min. at about 350 degrees or until soft
2. Take a fork and shred squash out of the skin. The shredded pieces should kind of look like spaghetti
3. Take the shredded squash and put it into a sauce pan with a very small amount water in the bottom of the pan
4. Stirring the squash frequently and gently, add 1/2 cup chopped raw unsalted cashews, 1 cup finely chopped fresh
5. organic red pepper, 1/2 cup finely chopped organic raw kale, and a teaspoon of Dr. Fuhrman's MatoZest (can add more or less to your taste)
6. When the dish is warm, serve.

squash, unsalted cashews, red pepper, kale, matozest

Taken from www.epicurious.com/recipes/member/views/italian-spaghetti-50169183 (may not work)