Roasted Squash & Root Vegetables
By Chef Liz Arraj
Serves 4

1 Delicata squash, seed and cube
1 Butternut squash, peel, seed and cube
2 Sweet potato, peel and dice
2 Parsnip, peel and dice
2 Turnip, peel and dice
1 yellow onion, dice
2 tsp. salt
1 tsp. curry powder, optional
1 tsp. turmeric, optional
1/2 tsp. cayenne, optional
Olive oil

1. Prep vegetables and toss in large bowl with olive oil and salt.
2. Pre-heat oven to 400. Roast on baking sheet for 30 or more minutes until you can stick a fork into the vegetables.
3. Serve on top of your choice of grain. I love basmati rice!

Tasty Tip:
Roasting vegetables is an easy way to get a lot of veggies on your plate. You can change up the spices and herbs depending on what cuisine you want on your dinner table. Curry, turmeric and ginger for India. Chili powder, cayenne and cumin for Mexico. Oregano, basil and rosemary for Italy. The sky's the limit! You don't have to leave your house to go on a culinary adventure!

   Caprese Spaghetti Squash by Chef Liz Arraj
1 Medium-Sized Spaghetti Squash, cut in half and seeds removed
Olive Oil, for drizzling
Salt & Pepper to taste

2 Tablespoons Extra Virgin Olive Oil
2 Large Garlic Cloves, finely minced
1 Pint cherry tomatoes, halved
1 cup fresh mozzarella, diced
1/2 cup fresh basil, thinly sliced

1. Preheat the oven to 375º.
2. Drizzle each half of spaghetti squash lightly with olive oil. Season with salt and pepper. Place the halves cut side down in a baking dish. Bake the spaghetti squash for 35-40 minutes, or until tender. Use the tip below to shred the squash. Set aside in large bowl.
3. Sautee garlic & tomatoes in some olive oil. Add mixture to the squash. Complete with mozzarella and basil.

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Tasty Tip: Replacing pasta with spaghetti squash is a quick and simple way to cut carbs and create so many yummy variations for meals! Shred the squash into “spaghetti” with a fork. But make sure it's cool enough before you handle it with your fingers!