Ingredients (for 2 servings):

• 200g spaghetti (use gluten-free if needed)
• 3 tablespoons ghee
• 2-3 garlic cloves (finely diced)
• 2 cups cubed butternut squash
• 100g spinach (roughly chopped)
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• A pinch of nutmeg
• ½ lemon (zest and juice)
• ½-1 teaspoon chili flakes (optional, adjust for heat preference)
• 30g walnuts (finely chopped)
• ¼ cup hemp seeds (for additional protein)
• Salt and black pepper, to taste

Instructions:

1. Cook the spaghetti: Boil the spaghetti in salted water until al dente. Drain and set aside, reserving a small amount of pasta water.
2. Sauté garlic and butternut squash: In a large pan, heat the ghee over medium heat. Add the garlic and sauté for 1-2 minutes. Add the cubed butternut squash, turmeric, cumin, and a pinch of nutmeg. Cook for 10-12 minutes, stirring occasionally, until the squash is tender and golden.
3. Add spinach and walnuts: Stir in the spinach and cook for another 2-3 minutes until wilted. Add the chopped walnuts and hemp seeds for protein and crunch.
4. Mix in the spaghetti: Add the cooked spaghetti to the pan with a splash of reserved pasta water. Stir to combine.
5. Season with lemon and chili: Add the lemon zest and juice, and sprinkle the chili flakes (if using). Season with salt and black pepper to taste.
6. Serve: Serve warm, topped with additional walnuts and hemp seeds if desired.

Ayurvedic Sidenotes:

• Vata: Pacifying
• Pitta: Neutral (omit chili for pitta sensitivity)
• Kapha: Slightly Aggravating

Butternut squash, ghee, and spinach are excellent for pacifying vata, while turmeric, cumin, and nutmeg support digestion. Hemp seeds and walnuts provide healthy fats and protein, making this dish both nourishing and balanced.

Nutritional Value (per serving):

• Protein: ~15-17 grams per serving

This Butternut Squash Spaghetti with Spinach & Walnuts is a protein-rich, warming meal, perfect for grounding and balancing your body.