Last night I've got inspired by autumn colors 🍁🍂☔ and this is what happened 😃 This low fat spaghetti sauce (recipe below) is really my "next level" of vegan cooking journey, at least in my mind 🍅🌽🌿🌾🍊 and I thought I just add baked squash because #winot scroll for more=> ~•~•~•~•~•~•~•~•~• On the non stick pan put to boil: half cup of vegetable stock, 11/2 cups tomato puree, 2 garlic cloves crushed, handful of green peas, corn and chopped small carrot, 2 tbsp of soy sauce or Bragg liquid soy, tbsp of maple syrup for sweetness, chopped fresh basil, pinch of chilly flakes, tarragon, black pepper and half a tsp of turmeric. Cook for few minutes until the carrot softens. Put in the grinder 1/3 cup of cashews and blend to powder. Combine with 4/5 tbsp of nutritional yeast and add to sauce. Mix and stir the sauce for a minute and voila! Creamy!!! Combine the sauce with cooked whole wheat spaghetti or any other type of pasta, garnish with fresh basil, parsley or kale leaves and enjoy with a glass of red wine or two 🍷🍷 (at 21 Mpix Photography)