Stuffed Squash With Creamy Herb Dressing

Ingredients For Stuffed Squash:

3 Each Zucchini or Yellow Squash
    (Medium Sized)
1 Cup Dulse Leaves (tightly packed)
1/4 Cup Nama Shoyu (optional)
1 Teaspoon Kelp Powder
1 1/2 Tablespoon Fennal Seed
2 Teaspoons Anise Seed
1 Cup Fresh Basil, leaves only (tightly packed)
2 Teaspoons Fresh Rosemary, minced

Soak and Dehydrate: 2 Cups Raw Walnuts,
1 Cup Raw Pine Nuts, 1 Cup Raw Macadamia Nuts

Stuffed Squash Procedure:

1. Place Dulse leaves in just enough filterd water to wilt. Squeeze
    excess liquid from leaves. Reserve the liquid. (It may be needed later)

2. Split Zucchini or Yellow Squash in half lengthwize and scoop out seeds 
    with spoon making sure to make a deep channel down the center.

3. In a food processor, with S blade, place all ingredients, except squash 
    and process untill well chopped and smooth

4. Divide mixture into 6 equal portions and place stuffing into the cavity
     of each squash.

5. Place stuffed squash in a dehydrator set at 110 degrees and dehydrate
    until stuffing is dry, about 4 hours.

6. Serve on a ced of greens, such as arugula, and top with Creamy Herb Sauce.

Ingredients For Creamy Herb Sauce

1/3 Cup Almond Butter
1/2 Cup Pine Nuts
1/4 Cup Dried Onion Flakes
3 Teaspoons Dried Dill
1/2 Teaspoon Dried Tarragon
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Coriander
3 Tablespoons Extra Vergin Olive Oil
1 Clove (large) Fresh Garlic
2 Teaspoons Nama Shoyu
5 Drops Liquid Stevia
1 1/2 Cups Pure Water

Creamy Herb Sauce Procedure:

1. Place all ingredients except the water in a high speed blender
    and process untill smooth.

2. Add the pure water and continue to process until an emulsion formes.

YIELD: 3 CUPS