Smashed Pumpkin Pasta

I roasted a pumpkin and its seeds for the first time. Added a little butter, pumpkin pie spice, water, and brown sugar to the inside of the pumpkin. 350 degrees for about 30 – 45 minutes. Swirled the liquid around to coat the inside walls of the pumpkin at the end. Added a little olive oil and salt to the seeds. 300 degrees for about 10-20 minutes. 

I cooked GoGo quinoa gluten-free pasta, drained it, and added some smashed pumpkin, spinach, grape tomatoes, shredded rotisserie chicken, almond coconut milk, shredded Kerrygold grass-fed cheddar, grass-fed butter, and olive oil. No recipe, just made it up. Yum!


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