Creamy Pumpkin Noodles
1 yellow or green squash
1/2 cup pumpkin (I used fresh)
3 tbsp vegetable broth
1 tbsp flour (I used gluten free paleo cassava flour)
1 tsp curry powder
1/2 cup almond milk (can use any milk)1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp garlic powder
Use a spiraliser to make your squash into noodles
Add almond milk, pumpkin (if canned), broth, and spices to a pan on medium heat and stir
If using fresh pumpkin, puree it in a blender with the almond milk before adding to the pan
Add in the spices and flour to thicken
Combine the noodles and the sauce!
** If you want a thinner sauce, use less milk, and for a thicker sauce use more!