Summary: This colorful dish is so filling and flavorful, you won’t believe it’s both vegan and gluten-free! We last ate spaghetti squash a long time ago, so we’d forgotten how magically pasta-like it is. Topped with a hearty, amazing slaw made from red cabbage and black beans, then crowned with homemade salsa verde, this meal is truly a winner.

It’s both easy to make, and colorful! Just the zest we need for these chilly, late-autumn evenings.

INGREDIENTS FOR SLAW
1 cup purple cabbage, sliced into thin ribbons and then cut into 1-2-inch strips
½ can black beans, rinsed and drained
¼ cup chopped green onions
½ red bell pepper, diced
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
½ teaspoon olive oil
Pinches of salt and pepper

SALSA VERDE INGREDIENTS
¾ cup fresh salsa (hot or mild to taste)
1 avocado, diced
1/3 cup fresh cilantro
1 tablespoon fresh lime juice
1-2 garlic cloves, roughly chopped

Slice medium-sized spaghetti squash in half (lengthwise) and coat inside with thin layer of olive oil. Sprinkle with salt and pepper and place squash halves upside down in medium-sized pan. Bake for 45-55 minutes at 400 degrees until pulp is soft. You should be able to insert a fork into it without difficulty.

Meanwhile, prepare the slaw in a large mixing bowl. You’ll be wowed by its beauty. After you have squeezed in the lime juice, set mixture aside to marinate.

Place avocado, salsa, garlic, cilantro and lime juice into blender or food processor and combine until your mixture is smooth and slightly frothy. Scoop the slaw into squash halves and fill to overflowing, then spoon a liberal dollop of salsa verde over the top. Finally, garnish your masterpiece with extra cilantro, salsa, toasted pepitas, or any other topping of your choice. Feel free to get creative!

This amazing creation serves 2-3 people, but feel free to double the recipe if you have more guests. Serve by itself (it’s filling!) or with wine, beer, cider and/or a side of gluten-free garlic bread. Of course, any leftovers will keep just fine in the refrigerator for several days. But they definitely won’t last that long.

Your friends will be begging you for the recipe, and you’ll want to make this meal again and again. With its vibrant, red and green hues, the dish is a great, festive lead-up to the holiday season.
Try it, we’re certain you’ll agree. Bon Appetit, and happy, stress-free holidays!

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Summary: Residents of several US states consider butternut squash soup to be a traditional Thanksgiving staple. This makes sense to us, so we decided to give the dish a test whirl to see if it would work for our holiday feast. The answer is a resounding yes! This recipe is extra exotic, due to the addition of curry and cinnamon. Of course, it’s vegan, gluten-free, and absolutely delicious. Try it, we think you’ll agree.

INGREDIENTS
1 tablespoon coconut oil
½ small red onion or 4 scallions, chopped
4 cloves garlic, minced
6 cups butternut squash chunks (1 medium-sized squash)
Pinch or two of ground pepper
Pinch or two of sea salt (not iodized table salt, please)
2 teaspoons curry powder
¼ teaspoon ground cinnamon
1 ¾ cups coconut milk
2 cups vegetable broth
2-3 teaspoons maple syrup (the real kind)

OPTIONAL GARNISHES
Roasted squash seeds
Chopped thyme
Chili paste
Fresh ground pepper
Extra coconut milk as drizzle

INSTRUCTIONS
Chop squash into medium-sized cubes and bake in oven at 425 degrees until pulp is slightly soft. Remove from oven, cool and then separate skin from pulp. Discard or compost skin. Fry squash, onions or scallions, garlic cloves, curry powder, cinnamon, salt and pepper in coconut oil for about 10 minutes. Squash should be slightly browned. Your kitchen will smell wonderful!

Pour mixture into large pan with coconut milk, vegetable broth, and maple syrup and simmer about 15 minutes until squash is quite soft. Remove from heat and transfer contents to blender. Mix at medium speed for a couple of minutes until pureed. The texture should be thick and creamy. Transfer it back into pan and heat for about 10 more minutes. Remove from heat and pour directly into bowls.

This comforting, aromatic soup tastes incredible all by itself, or you can garnish with a drizzle or two of additional coconut milk, chopped thyme, chili paste, extra ground pepper, or any other topping of your choice. Feel free to experiment! Serve with a side salad, some gluten-free garlic bread, and for an extra kick, a glass or two of vegan red wine.

squash soup

This soup serves four people and keeps well in the refrigerator for 3-4 days. You can also freeze it for approximately 1 month. However, we strongly doubt that you’ll have any left over. The delectable concoction will warm your bones and prepare you for autumn’s chill. Enjoy, and stay warm!

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