-
Preheat your oven to 400 degrees F.
-
Line a large cookie sheet with parchment paper.
-
Place your cubed acorn squash and halved Brussels sprouts on the parchment paper.
-
Coat squash and Brussels sprouts lightly with a layer of cooking spray.
-
Season liberally with salt and pepper.
-
Roast for 25 to 35 minutes (until browned and fork tender).
-
Meanwhile cook your noodles (don’t forget to salt your water).
-
In a blender combine your pasta water, lime juice, olive oil, onion powder, garlic powder, and Italian seasoning.
-
Pulse your blender for a few seconds until mixture is emulsified.
-
In a large mixing bowl combine your squash, Brussels sprouts, pasta, coconut. Toss to combine.
-
Add the dressing from your blender. Toss all ingredients to combine.
-
Add more salt and pepper, to taste.
-
Serve and Eat!!!
-
This salad is perfect warm or at room temperature.