INGREDIENTS: 

  • 2 Cups of Coconut Milk ( Not Full Fat)
  • 1 Cup of Pumpkin or Butternut Squash Puree
  • 2 Tablespoon of Vegan Mayo to Thicken Sauce
  • 1 Tsp of Ginger, Garlic, Turmeric
  • 2 Tsp of Shallots
  • 1/4 Cup of Bell Peppers
  • 1/4 Cup of Organic Chicken Sausages or Choice of Protein
  • Fresh Cut Basil for Garnish
  • 2 Tablespoon of Low Sodium Soy Sauce
  • 1/2 Lemon Juice
  • 1 Tsp of Herb De Provence
  • 1 Bag of Brown Rice Pasta
  • 1/2 a Acorn Squash or Small Pumpkin ( Seeded ) 

INSTRUCTIONS: 

Cut Squash or Pumpkin in half and de seed, add olive oil, salt & pepper. Bake in oven for 20 min for 350 degrees. Cook pasta a cook, sauté shallots, garlic, ginger, turmeric, add seasoning and vegetables. Top with basil and alfalfa sprouts. 

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