Cut squash into four pieces, scoop out seeds, set seeds aside.

lightly drizzle avocado oil and sprinkle a little salt and pepper. Bake squash at 425 meat side down for about 40 minutes or until tender

Set squash aside to cool.
Rinse seeds and remove pulp. Dry with paper towel. Add seeds to baking sheet. Sprinkle lightly with salt, pepper, and paprika. Bake seeds for 10-20 minutes at 250, mixing halfway through.

Prepare Banza chickpea cavatappi noodles (or your favorite noodle)

Once squash is cool, scoop meat out of 2 of the four pieces (save the other two pieces for another meal) placing directly into blender. Add 1/2 cup of plant based whipping cream or coconut cream, 4 tbsp of nutritional yeast, a heavy dose of paprika, a pinch of salt, and a splatter of pepper. Blend and add to prepared pasta. Add roasted seeds. Taste and season to liking

Good source of zinc, protein, fiber, vitamin E, A, and C, magnesium and potassium.