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  • 5 tablespoons extra virgin olive oil, divided
  • 6 cups spriralized butternut squash noodles
  • 5 cups cooked whole grain OR garbanzo bean spaghetti (I like Banza brand)
  • Himalayan pink salt, to taste
  • 4 slices whole grain bread (see brand name recommendations in blog post)
  • 2 teaspoons crushed garlic
  • 10 anchovies, chopped
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper
  • 1 cup minced parsley, patted very dry
  • 2 tablespoons lemon zest


  1. Heat 1 tablespoon of oil in a large saucepan over medium heat; add the butternut squash noodles and cook until slightly softened, about 3 minutes or so. Stir in the cooked spaghetti and gently toss to mix the noodles together. Season with salt to taste. Transfer the noodle mixture to 4 serving plates (or bowls.)
  2. Add the bread slices to a large food processor and pulse several times until you have coarse breadcrumbs. Set breadcrumbs aside. 
  3. Add the remaining 4 tablespoons of oil to the same saucepan used to cook the noodles. Heat the oil over medium heat; add the garlic, anchovies, Dijon mustard and crushed red pepper and saute until garlic softens, about 2 minutes. Add in the breadcrumbs and toast, stirring constantly, for about 4 to 5 minutes, or until breadcrumbs are lightly browned and crisp. 
  4. Add the parsley and lemon zest to the breadcrumb mixture and cook for about 1 minute.  Season with salt to taste. 
  5. Divide the breadcrumb mixture over the spaghetti bowls and serve at once. Note: In all likelihood you will have leftover breadcrumbs. Leftovers can be stored in a covered container in the refrigerator for up to 48 hours. Use leftovers on top of salads, soups or vegetable pasta. 

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