(High-carb) Herb Quinoa Fettucini with Kabocha Squash

-2 cups fresh herbed quinoa fettucini

-1 cup eggplant infused Provencale tomato sauce or some equivalent (jar is fine)

-1 tbsp crushed garlic

-1 tbsp olive oil (if you want)

-1/2 steamed Kabocha squash

PASTA:

-Cook the pasta in water with a tsp of salt added

-Empty pasta from pot and rinse in colander

-Crush 1 tbsp of garlic and olive oil and put back on medium heat in the pot

-Once simmering, add the cup of Provencale eggplant tomato sauce

-Stir until bubbling, then add the Pasta back into the pot with the sauce and mix thoroughly. Keep on warm.

SQUASH:

-Wash a Kabocha squash in bowl of water and white vinegar, soak for 10 min then rinse thoroughly

-fourth the squash and steam it until it's thoroughly steamed (in a steamer or microwave)

-chunk as much as you like of it in 1'' cubes, add a bit of salt, and toss in with the pasta

Voila!