We had a great day today! Woke up and had coffee with my husband, made pancakes for the kids, and then ran a few errands together. You’d think I’d want to get out alone after being home with the kids all week but there is something about being together as a family on the weekends. Maybe it has to do with the fact that my love language is quality time? Or maybe it’s just that my husband would rather not be stuck home with the kids? Ha! Whatever the reason we usually just enjoy being together! After we got home we swam the afternoon away! I threw a spaghetti squash in the oven (along with a few other veggies) this afternoon, so I thought I’d make something yummy with it! This is what I came up with! I apologize for the rough measurements! Hope you enjoy! *******************************

Ingredients:

• 1 spaghetti squash, baked
• 1-2 tablespoons of avocado oil
• 2 cloves of garlic, minced
• 1 package of sliced portabella mushrooms
• 1 zucchini, diced
• Handful of grape tomatoes, halved
• Handful of kalamata olives, halved
• Handful of fresh basil, chopped
• Handful of baby kale
• Handful of fresh parsley
• Splash of balsamic vinegar
• Salt

Instructions:

Heat oven to 400 degrees and bake the spaghetti squash for about 45-60 minutes. Remove from the oven and allow to cook. Meanwhile on the stove, heat avocado oil in a pan and sauté all the veggies. Add olives, balsamic vinegar and salt and continue to toss until vegetables are soft but not mushy. Cut the squash in half and scrape out the seeds with a fork making sure not to remove the squash. Scoop the vegetable mixture into the squash and top with fresh parsley.