Six Succulent Squash #1: Zucchini Spaghetti with Jamaican Green Sauce, and Garden-Harvest Sandwiches

This post begins a short series of seasonal squash recipes, taking advantage of the last of the frost-tender summer zucchini for this first offering. When served today, this interesting lunch meal highlighting textural combinations of squish and crunch in both salad and sandwich met with a perfectly satisfied approval.  It's a nice smooth and textured raw vegetable dish with an island taste in it's sauce. It wonderfully complimented chewy spelt-sesame seed bread spread with hummus, and topped with slices of plump fresh tomato, and paper-thin rounds of Jerusalem artichoke from our community garden plot.  Quite a lot of fun for the mouth.
You'll need: small zucchini squash, lemon juice, agave syrup, olive oil; red and yellow pepper, avocado, nutritional yeast, ground flax seed, sunflower micro-greens.    "Spaghetti" is made from spiral-cutter zucchini lengths, although grated or chopped zucchini make good substitutes for a different textured, but equally tasty base.  In a bowl, whisk the juice of one lemon with 2 T. olive oil and .5 t. agave syrup.  Add 1 T. "Andrew's Jamaican Thyme Pesto" (recipe follows).  Peel and dice 1 avocado.  Add 1/4 of avocado pieces to mixture in bowl and blend in with a fork until smooth. Fold in 2 T. nutritional yeast, and 2 T. ground flax seed. Gently add zucchini spirals and toss well to coat.  This will soften the squash and marry it with the pesto's vibrant flavor.    Dice red and yellow sweet peppers and add to zucchini along with remaining avocado.  Top with sunflower micro-greens.  Serve with a soft and crispy-crunchy sandwich--fresh tomato, hummus, and thinly sliced Jerusalem artichokes on spelt-sesame bread. A nice power lunch to enhance the autumn zest in the air.

Andrew's Jamaican Thyme Pesto: 

Versatile and great-tasting. Makes really juicy foods.

You'll need: Jamaican thyme, lemon juice, olive oil, ground allspice, cayenne pepper.

  Blend several cups of Jamaican thyme with oil oil, lemon juice, copious amounts of allspice, and cayenne pepper to taste.  Store in sealer jars in fridge or freezer.  Excellent in soups and miso, salad dressings, sauces, dehydrated crackers, veggie patties, with rice or pasta dishes, on toast...you get Andrew's concept.