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.