Happy #NationalPastaDay… As if we needed an excuse! Loving this 7-ingredient fall pasta from @plantbasedblonde. #MeatlessMonday # #plantbased
1. Peel, cube and bake winter squash of choice on parchment paper at 450 for about 30-40 minutes or until golden on the outside. (butternut, #pumpkin, acorn or sweet potato all work well)
2. Meanwhile, boil a large pot of spaghetti (I used gluten free brown rice variety). Right before draining, stir in 2 large handfuls of baby kale, spinach or other leafy green of choice. Drain and set aside.
3. Over medium-low heat, warm 3 tbs olive oil. Stir in 2-3 cloves of minced garlic, juice of 1 large lemon, 1 tsp crushed red pepper, salt and pepper to taste. Sauté for about a minute until fragrant. Remove from heat.
4. Gently toss the spaghetti and baked squash in the sauce, coat thoroughly and you’re done! Option to top with cashew parm and lemon zest. Enjoy immediately!
How will you celebrate today?
Shared by wholefoods (Whole Foods Market) and selected for Food.