Squash and Spinach Mac-Casserole (Vegan)

• 1 whole Acorn Squash (cooked, About 2 Cups)
• 2 cups Milk Alternative
• 2 Tablespoons Arrowroot Powder (or Thickener)
• 2 cloves Garlic, Minced
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Dijon Mustard
• 3/4 cups Nutritional Yeast Flakes
• 3/4 teaspoons Dried Italian Herbs
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Sea Salt
• Pepper To Taste
• 4 cups Pasta (I Like Spiral)
• 2 cups Spinach

1. Blend all of the sauce ingredients together until smooth.
2. Set aside.
3. Cook pasta until al dente (about 8 minutes).
4. Drain the water, and add spinach to the pasta, folding to combine.
5. Pour the sauce mixture over the pasta and spinach, combine, and cover the pot until the spinach has cooked.
6. Pour the mixture into a lightly greased 9 x 13 dish.
7. Bake in a 350 degrees F oven for about 20 minutes, or until the sauce has thickened, and it is nice and bubbly.
8. Let stand for about 5 minutes.
9. Serve with ketchup, if desired.
10. Enjoy!
11. Note: I have also sprinkled this with ground walnuts (as a bread crumb alternative) prior to baking, for crunchy goodness.

acorn, milk alternative, arrowroot powder, garlic, lemon juice, soy sauce, dijon mustard, italian herbs, cayenne pepper, salt, pepper, pasta, spinach

Taken from tastykitchen.com/recipes/main-courses/squash-and-spinach-mac-casserole-vegan/ (may not work)