Supper tonight spaghetti squash from a friends garden.

I halved the squash, removed the seeds and baked face down at 400 for 30 minutes.
Once cooked I scraped out the innards and mixed with cooked Gimme Lean, shredded Brussels sprouts, onion and garlic powders and black pepper.
Then put the mixture in to the squash halves, topped with Daiya mozzarella and baked for an additional 15 minutes.

Seeds removed and a little oil and pepper before going in the oven.

Stuffing added and before going back in to the oven.

Marinated and roasted shredded carrots topped with a vinegar based bbq sauce, a simple purple cabbage slaw (shredded cabbage and vegenaise) and pickles. Served on a whole wheat skinny bun.

To make the carrots…

Ingredients
1 – 10oz bag shredded carrots
2 TBSP tamari (or soy sauce)
2 TBSP liquid smoke
1 TBSP maple syrup
1/4 tsp onion powder
1/4 tcp garlic powder
1/4 tsp black pepper

Directions
In a small bowl mix together all ingredients except the carrots.
Put the mixture along with the carrots in a ziplock bag (my carrots came in a resealable bag which I used).
Work the mixture around coating the carrots.
Let marinade for at least a couple hours occasionally working the bag to coat the carrots.
Place shredded carrots on baking sheet and bake at 350 for about 20 minutes.

This same method can be used to make carrot “hotdogs” only cooking the full carrots closer to 30 minutes..

Sauteed onion, zucchini, squash and tomato atop green tea noodles. Beets on the side. All veggies except onion from friends gardens.