Kicking Of ? Squash Season ? With The ~spaghetti~ Vari

kicking of squash season with the spaghetti vari multip img eccc

Kicking of ? squash season ? with the ~spaghetti~ variety, featuring chickpeas, kale, and a “creamy” cauliflower sauce!

For the sauce
? 1/2 head of cauliflower, chopped
? 1 russet potato diced
? 1/2 yellow onion
? 2 cloves of garlic
? 2c low sodium veggie broth
? 1c plant milk of choice
? 1t white miso
? 1/4c nutritional yeast
? 1/2t turmeric

What you do:
☀️ sauté chopped onion for about 3 minutes, add minced garlic and cook another 2-3 minutes
☀️ add chopped cauliflower & potato, broth & plant milk, cover and simmer until fork tender
☀️ add the rest of the ingredients and blend using an immersion blender or transfer to a blender
☀️ season with salt, pepper, paprika to taste

This sauce is good for pasta, spaghetti squash, over potatoes or sautéed veggies. Plus it’s a great way to sneak in your daily turmeric!!

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