Spaghetti Squash Primavera Gluten Free

Spaghetti Squash Primavera

Remember the magic spaghetti squash trick I shared

a while back?

Yes, well, I didn't do it this time.

I went for the old fashioned method of roasting the squash.

As soon as I tried cutting that sucker in half

I had regretted the magic trick,

but I wanted the roasted flavor and for this supper

I'm glad I did.

I cut it in half, drizzled with olive oil, salt & peppered it real well,

and THEN!

I smothered it with the garlic spread from Hummus Heaven

that I blogged about earlier this week.

I roasted it 25 minutes on 425.

Wow!

Then I sauteed some onions, zucchini, broccoli, kale, and garlic.

When it was all looking ready to go

I dumped a bottle of organic marinara sauce over it

and ample celtic sea salt and pepper.

Once I ran my fork through the spaghetti squash

I got all of those beautiful pasta ribbons on a plate and topped 

with the veggies and sauce.

This was so easy.

Sorry if I'm boring anyone with my 30 Days to Feeling Fit text,

but I know about 13 of us are enjoying the references

since we're journeying together.

On this plan, we are not topping this meal with

fresh parmesan,

but I didn't miss it too much!

I had some skillet, no oil chicken to set on the side,

and I was happy.

See, 

we don't have to eat weird on this plan!

Nutritious isn't weird,

difficult,

time consuming,

or

bland.

Have fun with your nutrition.