1 med spaghetti squash

1/3 cup smart balance buttery spread

4 cups chopped spinach

4 med roma tomatoes, diced

2 med green onions, sliced

1 med red OR green bell pepper, seeded and diced

1/4 c Kalamata olives, chopped  (optional)

1/2 c feta cheese

Preheat oven to 400 degrees. Cut ends off spaghetti squash, then cut the squash in half lengthwise. Use a spoon to remove seeds. Place spaghetti squash face down in a glass casserole dish. Add 1/4″ water to dish and bake 40 minutes or until squash is easily pierced. You may flip right-side up and bake 10 minutes longer to enhance the flavor by gently browning some of the edges of the squash.

Allow squash to cool 10 minutes, until warm and able to be handled. Using a fork, gently comb out the spaghetti strands into a medium bowl. Add buttery spread to spaghetti, stirring well until buttery spread has melted.

Stir spinach into warm squash and allow spinach to wilt down. Add the remaining ingredients and stir.

8 servings

florets from 1 head cauliflower

2 cloves garlic, peeled

1 tbs smart balance buttery spread

1/4 c feta cheese

1/4 c shredded cheddar cheese

1/4 tsp sea salt

1/4 tsp ground black pepper

In a med pot, boil water, add cauliflower and garlic, then return to a boil and cook 10 minutes.

Transfer cauliflower, garlic, and remaining ingredients to a food processor and blend until desired consistency is reached.

4 servings

1 lb fresh green beans, ends trimmed

3 tsp olive oil

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp onion powder

Preheat oven to 400 degrees.

Arrange green beans in a single layer on a baking sheet. Dress with olive oil, salt,  garlic powder, and onion powder.

Bake 15-20 minutes, stirring halfway through cooking time.

6 servings

1 lb carrots, peeled and cut into thin sticks

1 tbs olive oil

1/2 tsp sea salt

1 tbs garlic powder

Preheat oven to 400 degrees. Arrange carrots in a single layer on a cookie sheet, then drizzle with olive oil, using hands to toss and coat carrots evenly.

Sprinkle with salt and garlic powder. Bake 20-25 minutes until soft and lightly browned. Shake pan halfway through to turn carrots.

4 servings

1 med red onion, peeled and diced

4 tbs olive oil, divided

4 c quartered brussels sprouts

1 tbs balsamic vinegar

1 tbs Dijon mustard

1 tsp garlic powder

In a med saucepan, saute onion in 2 tbs olive oil over med heat. Stir onion frequently until browned, approximately 5-10 minutes.

Add brussels sprouts to pan and stir occasionally until soft and caramelized, about 10-15 minutes.

Meanwhile, in a small bowl, whisk together remaining 2 tbs olive oil with vinegar, mustard, and garlic powder. Pour over brussels sprouts and cook 1 additional minute.

4 servings