Butternut Squash and Zucchini Noodle Bolognese

Serves: 4

Ingredients

• 1 (23.9 oz.) jar Harvest Farms plant-based Bolognese-style vegan pasta sauce
• 4 zucchini, ends trimmed
• 1-2 butternut squash, peeled
• 4 tbsp. Laura Lynn olive oil, divided
• 2 tsp. Laura Lynn minced garlic, divided
• salt and pepper, to taste
• Laura Lynn crushed red pepper flakes (optional)
• fresh basil, chiffonade

Directions

1. Add Bolognese pasta sauce to a saucepan, and heat while you prepare the squash.
2. Use a spiralizer to create spaghettilike strands of the zucchini. Set aside.
3. Cut the squash crosswise, separating the long neck from the bulbous bottom. Save the bottom for another recipe.
4. Spiralize the butternut squash.
5. Heat a large skillet over medium-high heat. Add 2 tbsp. olive oil, zucchini, 1 tsp. of minced
garlic, then season with salt, pepper, and crushed red pepper. Cook 3-4 minutes, or until al dente, using tongs to gently toss while cooking. Remove from pan to serving platter.
6. Add 2 tbsp. olive oil to the pan, set on medium-high heat. Add butternut squash noodles, 1 tsp. minced garlic, salt, pepper, and crushed red pepper. Cook until al dente, 4-5 minutes.
7. Remove to a serving platter, and gently toss together with zucchini.
8. Top with Bolognese sauce and fresh basil

Look for butternut squash with long, lean necks