Foodie Friday: Roasted Winter Squash

January 8, 2016

After the whirlwind that is the holidays, many are left to deal with the consequences of indulging a little too much during some of the year’s biggest celebrations. Whether it was too many glasses of champagne on New Year’s Eve, or few too many cookies out of Santa’s cookie stash, the New Year always seems to bring great opportunity to turn over a new leaf and start to eat in ways that will make you feel healthier and happier.



We all know that fad diets come and go and good eating habits are much more sustainable and better for you in the long run. So this year, rather than focusing on eating less, let’s focus on eating better and incorporating seasonal ingredients into every meal.

To help you get started this Foodie Friday we have a delicious – and not to mention nutritious –meal that can be enjoyed any night of the week!


Roasted Spaghetti Squash with San Marzano Tomato Sauce Baby Bella Mushrooms and Spinach



A cold-weather variety, spaghetti squash is known for its unique flesh. Once this seasonal ingredient is cooked, it can be pulled apart into delicately sweet, spaghetti-like strands. Substituting roasted spaghetti squash for pasta is a delicious way to add fiber to your diet. We took it up a notch and added baby bella mushrooms and spinach for the ultimate meatless Monday meal.


Get the full recipe here.

Share this: