Recipes
Whole Grain Spaghetti with Curried Butternut Squash Sauce and Quinoa-Falafel Balls

Whole Grain Spaghetti with Curried Butternut Squash Sauce and Quinoa-Falafel Balls

YIELD: 24 servings

3 lbs. whole-grain spaghetti
6 lbs. butternut squash, cut into 1” cubes
3 oz. olive oil
1 1/8 cups curry powder
3 qts. low-sodium vegetable broth or stock
9 oz. unsweetened coconut milk
6 Tbsps. organic almond butter
2 Tbsps. white pepper
2 Tbsps. kosher salt
2 ¼ lbs. canned chick peas, drained and rinsed
1 ½ cups fresh mint, chopped
1 ½ cup

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