Squash and Spinach Mac- Casserole

Aside from adding color to the casserole, the squash adds a sweetness to this dish, as well as a creaminess, when combined with the nutritional yeast makes for a 'cheesy' mac flavor. The spinach adds nutritional benefits, but you can use any of your favorite vegetables, such as broccoli, or bell peppers (or just omit additional vegetables). This is that 'down-home' casserole that will curl up your toes with comfort.

Ingredients (makes a 9 x 13 dish):
1 acorn squash, cooked (makes about 2 cups of squash)
2 cups milk alternative
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp dijon mustard
3/4 cup nutritional yeast flakes
3/4 tsp dried Italian seasoning 
1/4 tsp cayenne pepper
1 tsp sea salt
1/2 tsp pepper
2 tbsp arrowroot powder (or thickener)

4 cups pasta (I like to use the spiral kind)
Boiling Water, salted
2 handfuls spinach (or other type of vegetable)

1) Blend all of the sauce ingredients together until smooth. Set aside.
2) Cook pasta until al dente (about 8 minutes). Drain the water, and add spinach to the pasta, folding to combine. Pour the sauce mixture over the pasta and spinach, combine, and cover the pot until the spinach has cooked. Pour the mixture into a lightly greased 9 x 13 dish. Bake in a 350 degree oven for about 20 minutes, or until the sauce has thickened, and it is nice and bubbly. Let stand for about 5 minutes. Serve with ketchup, if desired. Enjoy!

* I have also sprinkled this with ground walnuts (as a bread crumb alternative), prior to baking, for extra crunchy goodness. 
Tweet This

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...