This healthy, gluten-free version of Carbonara is packed with vegetables but tastes like you’re still eating pasta! Banza Chickpea Spaghetti and Hearts of Palm Spaghetti are covered in a blended Butternut Squash sauce with Sage, Onions and Garlic. The recipe can be made vegan by subbing in Nutritional Yeast for the Parmesan cheese.

Directions:

1.) Preheat oven to 425 degrees F. Place Squash in the oven for ~15 min to get it soft so that cutting and peeling becomes easier.

2.) After cutting, peeling and cubing squash, toss with chopped onion, 2 minced garlic cloves, 1 tablespoon Extra Virgin Olive Oil, 1/4 tsp Salt and Pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.

3.)Meanwhile, bring a large pot of water to a boil for cooking the Banza spaghetti.

4.)Once boiling, cook the Banza spaghetti for 7 minutes. Drain.

5.)Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the minced garlic. Cook, stirring frequently, about 2 minutes and then add the sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Add the entire package of hearts of palm to the pan and cook for 2 more minutes.

6.) Remove squash sheet from the oven and transfer the mixture to a blender. Add the broth & parmesan cheese (or nutritional yeast) and the remaining 1/2 teaspoon salt. Puree until very smooth.

7.) Return the spaghetti to the pot and toss with the squash sauce. Mix in the Hearts of Palm Sage mixture to the Spaghetti & Squash.

8.) Top each serving of pasta with a generous tablespoon of Parmesan Cheese.

Enjoy!