In a large saucepan, combine the water, squash, potato, and rice. Cover and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the squash is fork-tender. Do not drain the water. Heat the olive oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic. Sautéfor 3 to 5 minutes, or until soft and fragrant.

In a high-speed blender, combine the sauerkraut, tahini, mustard, vinegar, salt, black pepper, and paprika. Transfer the contents of the saucepan (including the water) and the contents of the skillet to the blender. Remove the plug from the lid of the blender and place a dish towel over the hole to allow steam to escape. Blend on low and increase the speed until the mixture is creamy and smooth, about 2 minutes.

Add the cooked pasta and sauce to a large bowl, stir to combine and coat all of the pasta with the sauce. Serve as is, sprinkled with some vegan parmesan. Or continue with the baked option.

To bake the mac, preheat the oven to 375 F. Light spray a 9X13 baking dish with cooking spray. Transfer the macaroni and cheese to the prepared baking dish.

Add the butter and panko to a small bowl, stir to coat the panko. Sprinkle the panko on top of the macaroni and cheese and bake for 25 – 30 minutes until the top is starting to brown and the edges are bubbling. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with smoked paprika, if desired.