Lunch – Butternut Squash Zucchini Pasta

1)Butternut squash

2)1 Large zucchini

3)White onion

4)Kale

5)Cauliflower

6)Garlic, garlic powder, oregano, italian seasoning, butter pam spray, salt, pepper

Cut up chunks of butternut squash, spray with butter pam (or olive oil) and sea salt. Bake in oven around 450F until they’re fully cooked. I think I baked mine for about 10-15 minutes

Start pan frying your cauliflower florets with butter pam spray, some water, salt, pepper, oregano, and garlic (let them brown up then add some water so they don’t burn)

Once the florets are almost done, add some slices of white onion and keep cooking until nicely browned

While these items are cooking, start slicing up some zucchini noodles with a spiralizer or julienne peeler

Once vegetables are done cooking, throw some kale into the mix, heat on low with olive oil, some more oregano, garlic powder, salt, pepper, etc. Whatever you like seasoning your stuff with!

Turn off heat and add zucchini to the mix. Add any more olive oil you want and toss it all together so it mixes well. Once finished, take the butternut squash out of the oven and put on top of pasta.