Acorn Squash Cheesy Spaghetti

Prep Time: 5 Minutes Cook Time: 30 Minutes Total Time : 35 Minutes Serves: 8

This spaghetti will give you all the cozy, cheesy, creamy fall vibes. The sauce is full of protein so you don't need to add any toppings! This is the perfect recipe for cheese lovers who want to sneak some veggies into their diet and picky eaters! If you have any left over sauce, jar it and save it for another batch!

INGREDIENTS

1 acorn squash

1 tbsp olive oil or coconut oil

7 ounces tofu

1 sweet onion, diced

14 oz lite coconut milk, canned

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1/4 cup nutritional yeast

DIRECTIONS

1. Preheat the oven to 400° F. Cut the acorn squash in half, deseed, and put face down on a baking tray, fill with 1/2 in of water and roast for 25 minutes.

2. Drain the tofu, wrap in a kitchen towel, and place something heavy on top to press. I use a cast iron skillet.

3. In the meantime, in a medium sized pot sauté the onions over medium-high heat until they brown, but be careful not to burn.

4. Add the coconut milk, the tofu (cubed), salt, pepper, garlic powder, onion powder , and bring to a boil, cover, and let simmer until the acorn squash is ready, stir every few minutes..

5. Once the squash is ready, scoop it out and place in a blender or food processor along with the sautéd mixture and the nutritional yeast.

7. Cook the pasta according to the package directions, plate, and pour blended sauce over top. Optional: garnish with a basil leaf and pepperoncino (an Italian chili powder), and enjoy!