A short time ago I banned sunflower seed butter from the house because I had a problem.
At hubby’s insistence, I rescinded the ban last week. With conditions (FYI these conditions only apply to me…hubs has no problems eating it in moderation *gasp* Frankly I’m astounded at his strength).
Condition number one: it must only be used in recipes and not eaten straight from the jar with a spoon.
Number two: it must never be combined with honey and slathered on rice cakes because that way starts with ‘I’ll just have one cracker’ and ends in damnation.
Three: I can never be left unattended with an open jar.
While I cunningly circumvented #3 by ensuring that Dog was with me at all times, the rules have been pretty successful so far.
Except that they’ve led to a rash of sunflower seed butter recipes.
This one is basically a low-carb version of a cold pad thai salad – using spaghetti squash instead of rice/wheat noodles. If you’re not a SSB junkie like myself, you can easily sub in your nut butter of choice. I’m sure peanut would be equally as delicious.
Nutty Noodle Salad (serves 2-3)
- 1/2 large spaghetti squash
- 1 tbsp olive oil
- 1 tbsp sunflower seed butter
- 1 large clove garlic, minced
- 1 tbsp chives, finely chopped
- 1/4 cup almonds, sliced
- 3 tsps sesame oil
- 1 tsp honey
- 1 tsp balsamic vinegar
- 2 tsps lemon juice
- Brush the flesh of the spaghetti squash with olive oil, season well and place it flesh side down on a baking tray. Bake at 375 for 45 mins to an hour, until the flesh is soft. Remove and let cool.
- Put the almonds under the grill/broiler for about a minute to toast them.
- Whisk together the sunflower seed butter, honey, sesame oil, lemon juice, balsamic vinegar and garlic.
- Gently fork the now cooled squash so it separates from the skin in ribbons. Transfer these to a bowl, season well and fold in the chives. Pour over the dressing and mix well. Sprinkle the toasted almonds over the top and serve or chill to be enjoyed later.
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