Pink sauce ( spaghetti sauce)

From Plant based Sweatheart:
 1 cup Cannellini Beans
 1 cup Butternut Squash ( fresh or frozen is fine)
 2 cups Marinara Sauce
 1/4 cup Nutritional Yeast
 1/4 tsp Cayenne Pepper ( you can use less if you don't like spicy food)
 1 Juice of a Lemon
  Step 1. place Beans, Butternut Squash, Marinara Sauce, Nutritional Yeast , Cayenne Pepper and Lemon Juice all in a blender then blend till smooth Step 2. place the sauce in a pot and heat it up for 5 minutes if you're going to add the peas this would be a good time to add them also if you're going to put pasta ( already cooked pasta ) you add it after the 5 minutes mix it up and enjoy! If you want to skip the pasta you could also top this sauce over any veggies you like :)

Quinoa with spinach and Roasted Butternut Squash

Makes about 8 cups Ready In: 90 minutes

INGREDIENTS:

1 small butternut or acorn squash (about 1 pound)

3 cups stemmed and finely chopped spinach

1⁄2 cup finely chopped fresh parsley

1⁄4 cup fresh lemon juice (from 2 to 3 lemons)

1 small clove garlic, minced Sea salt

Freshly ground black pepper 

1⁄2 cup dry/uncooked quinoa 

1⁄2 cup dry/uncooked millet (Or brown rice?) 

1⁄3 cup slivered almonds

1⁄4 cup raisins

1 Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off the skin and cut the squash into 1⁄2-inch cubes.

2 Meanwhile, in a large bowl, combine the spinach, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.

3 Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.

4 While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes. Immediately transfer the nuts to a plate to cool.

5 Add the squash, quinoa-millet mixture, and raisins to the spinach mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.

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