Healthy living and thereby eating is a challenge for many nowadays. But it’s really not that difficult as you may think. We searched for a recipe to exchange your Friday night potato chips with something more healthy. We found a raw food squash dish full of nutritions that satisfies the cravings for salted crunchy foods.

½ medium butternut squash

1 tbsp olive oil

¼ tsp sea salt

2 tbsp shredded coconut

½ tsp curry powder

¼ tsp chili powder

¼ tsp ginger powder, or fresh minced

splash of water

1 tsp agave nectar

sprouted green lentils for garnish

Preparation: 
Seed one half of a medium butternut squash and remove the skin either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture and agave to the squash noodles. Toss with a fork to mix evenly.
Serve Curried Butternut Squash à la carte, or alongside a simple salad of romaine lettuce tossed with a sweet and sour dressing (olive oil, apple cider vinegar, lemon juice, and agave).