Vegan and Gluten-Free Fall Spaghetti

Vegan and Gluten-Free Ready for Fall Veggie Spaghetti!It’s almost September so that means Fall right? No?? Well why not?!? I want Fall, and cooler weather, and changing leaves, and pretty skies, and all things Falling into Winter can bring. And that means some really good Fall-type veggies, too! Fall and winter are my two favorite seasons, and with them brings the normal Fall and winter veggies – or the veggies you just seem to eat more of during the winter. Butternut and pumpkin mainly. Well, with my cousins attempt at growing butternut squash during the summer having done really well, I figured I would use that as my base for some vegan and gluten-free Fall Spaghetti!

Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Fall Spaghetti (7) Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti!

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I don’t know why all things Fall is amazing, but I’m not the only one who thinks so – FB is alive with Fall and winter countdowns. It’s a fun time and full of holidays. And boy am I ready to have some cooler weather, that’s for sure. To celebrate almost-September and almost-Fall, and needing to use up the butternut my cousin successfully grew during the summer, I knew I wanted to make a butternut spaghetti. But since I just made a semi-butternut spaghetti I decided to add to my Elimination Diet recipe collection with a no-tomato based spaghetti. Butternut puree is the sauce! Butternut pureed with my favorite fall spices – or one spice called Poultry Seasoning, which doesn’t have poultry and I still don’t know why they call it that, but hey. All the best spices in one container. So that is what I did – made butternut spaghetti sauce with tons of Fall veggies – all before Fall! And boy did the house smell so good while everything was cooking and roasting – thankfully it was a cool morning and perfect for making this recipe … who doesn’t cook dinner in the morning?

Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti! Vegan and Gluten-Free Ready for Fall Veggie Spaghetti!

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Start by getting your butternut halved and deseeded. Sprinkle oil, pepper, and garlic powder then lay flat and bake 50 minutes at 350 degrees. Pour a little broth into a large sauté pan and turn heat to medium. Chop all veggies and add to the pan as you chop. Add the rest of the pepper and 1/2 tablespoon poultry seasoning to the veggies after the Brussels are added – and yes I really did slice them really thin. I wanted to have more oomph to the veggies since I wasn’t using a lot of noodles. Shaved or sliced-thin veggies add oomph don’t cha know? Once the veggies are almost soft add the chopped kale and turn the heat down to low to let it wilt. Add more broth as needed, about 2 cups during the veggie cooking process. Once the butternut is done, carefully so you don’t burn your hands, spoon the soft insides into a blender and add 2 cups broth and one tablespoon poultry seasoning and blend until smooth. Pour that into the veggies and mix and let heat while cooking the half a package of brown rice spaghetti noodles. Dump in the drained noodles and 1/2 cup pasta water and mix then enjoy!

Vegan and Gluten-Free Ready for Fall Veggie Spaghetti!Fall Spaghetti, 6 servings

1 Medium Butternut Squash
1 Cntr Pacific Low-Sodium Vegetable Broth
2 Tsp Black Pepper
1 Tsp Garlic Powder
4 Shallots, chopped small
8 oz Sliced Cremini Mushrooms
4 Carrots, chopped small
3 Stalks Celery, sliced thin
15 Brussels Sprouts, sliced thin
1 Small Bunch Kale, chopped small
1 Tbsp Minced Garlic
1 1/2 Tbsp Poultry Seasoning
1 Tbsp Olive Oil
1/2 Bag Brown Rice Spaghetti

1. Set oven to 350 degrees and line a baking sheet with parchment paper.
2. Slice squash in half and spoon out seeds. Sprinkle with olive oil, 1 teaspoon black pepper and garlic powder. Lay flat on baking sheet. Bake 50 minutes or until spoonably soft.
Vegan and Gluten-Free Ready for Fall Veggie Spaghetti!3. In a large sauté pan pour 1/4 cup broth. Chop shallots and add to pan.
4. Turn heat to medium and dump in mushrooms. Chop carrot and slice celery and Brussels sprouts and add to pan.
5. Add more broth and sprinkle 1/2 tablespoon poultry seasoning and rest of the pepper over everything and mix well.
6. Take kale off rib and chop. Add about another 1/4 cup broth to pan and turn down heat to low. Add kale and let wilt down.
7. Spoon butternut into a blender and pour 2 cups broth and the 1 tablespoon poultry seasoning and blend until smooth.
8. Pour into pan and let heat through as you cook the brown rice noodles.
9. Drain spaghetti saving 1/4 cup pasta water. Dump into pan and carefully mix.
10. Enjoy!

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