What I’ve Been Eating!

Recently, I cooked the Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash from Fat-Free Vegan Kitchen.  I had fun cooking with mushrooms- for the very first time ever!  I also liked that the recipe made five servings, each with about 310 calories, 10 grams of fat, 11 grams of fibre and 17 grams of protein!  That packs a great vegetarian punch!

Since the oven was hot from roasting the spaghetti squash, I also decided to whip up a simple roasted vegetable pasta.  This is quite possibly the easiest fancy pasta dish ever!

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