Creamy Pumpkin Noodles

Allergens: nuts

Ingredients

• 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

Directions

1. Use a spiraliser to make your squash into noodles
2. Add almond milk, pumpkin (if canned), broth, and spices to a pan on medium heat and stir
3. If using fresh pumpkin, puree it in a blender with the almond milk before adding to the pan
4. Add in the spices and flour to thicken
5. Combine the noodles and the sauce!

** If you want a thinner sauce, use less milk, and for a thicker sauce use more!