Spoon 1 tablespoon low - sugar apricot preserves into each of 4 glasses; top each with a little less than 1/4
cup goat cheese mixture and 2 gingersnaps, crushed.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1
cup soft
goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one
cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add
goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted
goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
Combine
goat cheese mixture, remaining 2 1/4
cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk.