Comfort Food. Tulika-fied.

Macaroni and cheese doesn't have to be unhealthy.

But don't expect it to taste like cheese, because it doesn't. It's still tasty, though!

Vegan Macaroni and "Cheese"

Sauce ingredients:

• largely diced butternut squash (about 1.5 cups)
• 2 tbsp tahini
• 1 tbsp nutritional yeast
• dash of olive oil
• lemon juice, salt, pepper, paprika, garlic/herb seasoning to taste

Microwave the butternut squash with one tablespoon of water in a covered bowl.

Throw this into a food processor, along with the rest of the ingredients.

I added 1/4 cup water because it got a bit dry.

"Cheese" sauce complete!

Since this didn't contain enough veggies for my liking, I sauteed some frozen spinach and combined it with the sauce.

Also, I finally got around to toasting the butternut squash seeds.

(Boiled the seeds in water for 10 minutes, spread them out on a baking sheet with a drizzle of olive oil and salt, and baked them at 400 for 10 minutes).

I thought the seeds would be a nice topping for my (whole wheat shells) mac and cheese.

Also topped it with some crushed red pepper.

Good stuff.