Yield 4 servings
Roasted Green Sauce:
Preheat oven to 425 F.
Wash and dry your squashes. Remove about 1/4 of one side, horizontally.
Scoop out the seeds and discard.
Sprinkle with salt and pepper and place on a lined baking sheet, cut side down.
Remove the top of a bulb of garlic and either wrap in foil or twist in parchment paper. Oil-free roasting method here.
Bake for 25 minutes or until tender. I flipped mine over and broiled the tops for 2-3 minutes for added flavor and color.
Bring a large pot of water to a boil. Add pasta once the squash is done and sauce is ready to be blended.
Cook pasta as directions recommend. Drain, saving some of the water to blend the sauce. You can either add oil to the pasta to keep it from sticking or rinse it with cold water and keep it on water until you’re ready to toss it with the sauce. This will ensure the pasta doesn’t clump together or get mushy.
Add sauce ingredients to a blender or food processor (I recommend preparing the base of the sauce while the pasta is cooking).
Blend until smooth, adding more non-dairy milk or reserved pasta water as needed to thin it out.
Drain pasta again, if you kept is on water. Toss with sauce and assemble.
Fill each squash with pasta, top with coconut bacon and sunflower seed parmesan.
Courses Entree, Dinner, Lunch
Recipe by The Plant Philosophy at https://theplantphilosophy.com/creamy-roasted-garlic-spinach-pasta-stuffed-delicata-squash-boats/