Monday’s Dinner

Roasted spaghetti squash with low-sodium marinara and spinach (sautéed with onions and garlic). Sautéed purple potatoes. And roasted root veggies (carrots and parsnips) with garlic and rosemary.

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Made extra to freeze leftovers as individual meals to quickly heat up when the Hubs is out of town. Gluten-free/dairy-free convenience has never been so cheap.

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Side note: also roasted the seeds from the squash and had those as a snack earlier. Along with a big mug of ginger tea.

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