NUTRITION

SERVINGS

INGREDIENTS

1 cup butternut squash

4 oz chicken breast

1.5 oz chickpea spaghetti

1 tbsp full-fat coconut milk

1 tbsp nutritional yeast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried sage

PREPARATION

• 1

  Preheat oven to 400°F and toss the cubed butternut squash with half of the olive oil and the sea salt on a parchment-lined baking sheet.

• 2

  Roast the squash for 25 minutes or until the edges are tender and caramelized.

• 3

  While the squash roasts, cook the chickpea spaghetti in a large pot of boiling water according to package instructions, reserving 0.25 cup of the starchy pasta water before draining.

• 4

  Season the chopped chicken breast with garlic powder and black pepper, then sauté in a pan with the remaining olive oil over medium-high heat until golden brown and cooked through.

• 5

  Transfer the roasted squash to a high-speed blender along with the coconut milk, nutritional yeast, dried sage, and the reserved pasta water, blending until the sauce is silky and smooth.

• 6

  Add the cooked spaghetti and sautéed chicken back into the pan, pour the butternut squash sauce over the top, and toss gently over low heat until everything is perfectly coated.