Ingredients (use organic whenever possible)

• 3-4 large garden tomatoes
• 2 large white onions
• 1 large zucchini
• About 3 ounces of tomato paste (½ of 7 oz jar)
• Olive oil
• Salt and pepper
• Large spaghetti squash

Preheat oven to 425*  Line a large baking sheet with parchment paper. Slice the tomatoes, onions and zucchini into about ½” slices. 

Arrange the slices on the baking sheet. Spread a layer of tomato paste on the tomato slices.  Drizzle olive oil on the zucchini and onions and salt and pepper all of the vegetables.

Roast in the oven until all the vegetables are tender and the onions start to caramelize.  15-20 min.

Next, cut the spaghetti squash the long way and scoop out the seeds.  Drizzle with olive oil, salt and pepper.  Roast (cut side down) in the same oven with the tray of vegetables, about 20 min. Your fork should poke through the skin but it should not be too soft.

When the squash is al dente, remove the “spaghetti” inside of the squash with a fork.  Put it in a serving bowl with a drizzle of olive oil.

Take the roasted vegetables off the tray and roughly chop them.  Put over the squash.  Toss and serve with some Romano cheese.

The roasted vegetables would also be delicious over gluten free fusilli or regular pasta.

Come, sit at the table and discover wellness!