Spinach and Chicken Sausage Mac and "Cheese"

Mac and cheese is an easy way to disguise veggies and healthy foods into a meal without having to realize that I'm actually eating super healthy. I made this butternut squash based "cheese" sauce, and mixed in 2 cups of spinach. Thats like a whole salad based disguised as mac and cheese! Spinach can aid in digestion, regulating blood pressure and is anti inflammatory. I'll take all those perks disguised as mac and cheese any day.

Ingredients

• 2 cups fresh spinach

• 2 chicken sausages

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 cup nutritional yeast

• 1 1/2 cups butternut squash

• 3/4 cup oat milk

• 1/3 cup raw cashews

• 1 lb gluten free green lentil elbow pasta @tolerantfoods

Directions

1. In an air fryer or in the oven, roast the butternut squash for approx 5-7 minutes on 390. Do not add any oil or spices. You can line the baking sheet with parchment paper if needed so the squash does not stick.

2. While the squash is roasting, in a small mixer, add the garlic powder, onion powder, paprika, salt, pepper, milk and cashews. Blend together until there are no chunks and mixture is fully smooth. When butternut squash is roasted, add to the mixture and continue to blend until sauce is smooth.

3. In a separate pot, boil water. Once water is boiled, add pasta and boil for 4-6 minutes. Once pasta is done, drain the water and put pasta back into pot.

4. Add the sauce to the pasta in the pot and cook on low heat until sauce and pasta together is fully warmed.

5. Plate and enjoy!