October Unprocessed - Day 16 - Butternut Squash Parmesan

For breakfast I had a berry smoothie (cherries, pea shoots, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.

For lunch we went to Chipotle with our son's bowling team and are having a salad with black beans, fajita veggies, salsa and guacamole.
For snack we had pears and dates
For dinner we made Butternut Squash Parmesan

Ingredients,
12 1/2-inch slices of the long neck of the butternut squash, peeled
favorite spaghetti sauce, we canned ours from the garden
ricotta cheese, we used a zucchini nut based

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

parmesan cheese, we used pinenut based
mozzarella cheese, we used aquafaba based

Directions:
1. Spaghetti sauce on the bottom of the pan
2. layer 6 butternut squash disc
3. top with 2 TBS ricotta cheese
4. top with butternut squash disc
5. top with 1 TBS mozzarella
6. Bake for 40 minutes at 350
7. Prior to serving sprinkle with parmesan cheese
8. Serve over pasta or zoodles of choice with a large leafy green salad