Am I bringing on Fall too early?…. NAH!! It was brisk and leafy this morning, a cool 44 degrees here in New Hampshire. Fall is upon us, and so are all things pumpkin, squash, ginger and maple. It truly is my favorite season (and maybe I’m a little biased because I’m obsessed with pumpkin).
Fall is also time for change. The colors of the leaves start to turn magnificent colors, school starts, we look ahead to winter, the second half of the year is upon us, and the days start to get much shorter. But I think it’s also a good time to reflect on the first eight months of the year. Are there any major changes happening in your life right now? A big shift for me has been this blog. I have gotten so much support these past few months, and I’m having so much fun sharing and connecting with all of you!
This recipe is a vegan and gluten free adaptation of macaroni and cheese, with a pumpkin twist. A much healthier version than something out of the box! Feel free to use rice or quinoa pasta, though, instead of the squash.
Serves 2 (double or triple for 4 or 6)
inspired by Oh She Glows
Ingredients:
- 1 spaghetti squash or 1 box of gluten free pasta
- 1/2 cup canned pumpkin
- 4 tablespoons nutritional yeast
- 1/2 cup unsweetened almond milk
- 1 tablespoon arrowroot flour (or cornstarch or regular flour)
- 1 tablespoon spicy or dijon mustard
- 2 teaspoons cinnamon
- 1 teaspoon earth balance butter
- 1 teaspoon garlic salt or garlic powder
- salt or pepper to taste
- sage (optional)
Instructions:
1. Preheat the oven to 400 degrees (optional, if you are using spaghetti squash, if not, make quinoa or brown rice pasta as directed).
2. Puncture your spaghetti squash a few times with a fork.
3. When oven is done preheating, place the spaghetti squash on a cookie sheet or other baking tray for 60 minutes.
4. While you are waiting for the squash or pasta, heat butter on low on the stove, in a pot until melted.
5. Whisk milk and arrowroot powder together in a bowl and add it to the pot on the stove.
6. Add yeast, mustard, cinnamon and garlic salt. Stir until thickened.
7. Add pumpkin (and salt and pepper to taste) and stir into the rest of the sauce.
8. If you are using spaghetti squash, you will probably still have some time left for it to bake in the oven. You can keep the sauce on low or turn it off and wait until the squash is done, or, if your pasta is finished, pour some of your sauce over the pasta and voila! your dinner is ready!
9. When the spaghetti squash is done, take it out of the oven and cut it in two. I waited a few minutes to scoop out the squash, letting it cool off. The squash should come out easily with a spoon. Separate the squash as needed for a serving and pour on the sauce (will make 2 generous servings).
10. Garnish with sage if desired.
Nutritional Information: (one serving of squash and one serving of sauce) Calories: 180 Fiber: 8g Sugar: 6g
Pumpkin Mac & Cheez
vegan, gluten free, paleo
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