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.