Baked Butternut Mac Satay

Ingredients

• FOR THE SAUCE:
• 1 whole Small Butternut Squash, Peeled, Seeded And Cubed
• ¾ cups Creamy Natural Peanut Butter
• 1 can (14 Oz. Can) Lite Coconut Milk
• 2-½ Tablespoons Sweet Chili Sauce
• ½ teaspoons Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Ground Ginger
• ½ teaspoons Crushed Red Pepper Flakes
• 3 cups Water
• FOR THE PASTA:
• 1 teaspoon Sesame Oil
• 2 cloves Garlic, Pressed And Minced
• ½ whole Red Bell Pepper, Seeded And Sliced Into Thin Strips
• 1 whole Serrano Pepper, Seeded And Finely Minced
• ⅔ cups Sliced Carrots
• 1 cup Shredded Red Cabbage
• 1 cup Shredded Kale Leaves
• 12 ounces, weight Boneless, Skinless Chicken Breast, Cooked And Shredded Or Cut Into Bite-size Pieces
• 1 cup Fresh Cilantro Leaves, Chopped
• 4 whole Green Onions, Chopped
• 1 pound Whole Grain Pasta Of Your Choice
• 2 teaspoons Sesame Seeds

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