Wholewheat Spaghetti with Roasted Butternut Squash and Tomato sauce

A delicious meat free meal for the whole family

Serves 4

1 large butter nut squash peeled cored and cubed

1 large medium onion

2 tbsp oil

2tbsp gormez sabzi or dried mixed herbs

2 cloves garlic peeled and mashed

30gr sunflower seeds

Oven at 170C

Slice the onion and spread out onto a flat baking tray.

Toss the squash in the oil, garlic and herb.

Spread out on top of the onion and roast until done approximately 15 minutes - half way through toss to turn over.

Meawhile make the tomato sauce (below)

Add the sunflower seeds to a small baking tray and roast fir about 7 minutes.

Toss the cooked butternut squash with the roasted sunflower seeds and keep warm while you cook the spaghetti.

 The Best ever tomato sauce

1 tbsp oil

1 medium onion chopped

1 cooked red pepper

2 cloves garlic

1 tin tomatoes`

350ml passata

1tsp salt and

½ tsp sugar

1tbsp nutritional yeast

Handful black olives

 Heat oil, add onion garlic and pepper, cook over medium heat until softened

Add the tinned tomatoes, passata, salt sugar, yeast, olives and cook over medium heat for about 10-15 minutes until all the flavours are incorporated

Blend, taste and adjust seasoning if necessary.

Cook enough whole wheat spaghetti according to packet instructions for 4, drain, toss with some tomato sauce, top with some roasted butternut squash, a sprinkle of sunflower seeds and serve.