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