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Serves: 4
250g whole wheat pasta
1 butternut squash, peeled and cubed
1 tablespoon coconut oil (or oil of your choice)
1 white onion, diced
3 cloves garlic, minced
½ cup almond milk
½ cup water
1 cup baby spinach, finely sliced
Salt & pepper, to taste
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1st Keep
 Clawdia
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