We’ve hit that time of year where lighting is not generous, so this picture truly does not do this goodness any justice!

Made this yummy spaghetti squash with a vegan cream sauce for dinner last night and it did not disappoint!

Paired it with some organic Italian chicken sausage from Whole Foods to add some protein, but feel free to add your favorite plant-based protein to make it a fully vegan meal.

Ingredients:

1/4-1/3 cup vegan plain cream cheese, I used Kite Hill.
2Tbs olive oil
3 tbs nutritional yeast
2 cloves garlic
1/4c almond milk
2 cups baby or chopped kale
1 medium spaghetti squash
1/2cup chopped cherry tomatoes
1 package organic chicken sausage

1/4tsp onion powder, 1/4tsp garlic powder
Salt&pepper

How to:

Preheat oven to 350, cut the squash in half, and cook for ~35 minutes until cooked through (time depends on size of squash). Meanwhile, chop the chicken sausage into discs, spray some avocado oil on a pan and let cook until browned. While cooking mix cream cheese, almond milk, olive oil, and nutritional yeast in a bowl. In a saucepan lightly mince + sauté garlic, and add the rest of the cream sauce. Add spaghetti squash, chicken sausage, kale, and sausage to pan and mix all together.