I feel like I’m a broken record with this, but there is SO MUCH FALL IN THE AIR.
And so much fall in this meal plan.
My kitchen is filled with ALL the orange veggies, partly because I’m just so dang excited about them and partly because they’re the first veggies I want Remy to eat, so I’m getting mentally prepared for making the Real Food Leap by having them fill up every corner of my kitchen. Normal? I hope so.
Good thing we have lots of recipe inspiration this week to use them up with! Happy Sunday!
Butternut Squash Enchilada Casserole from Making Thyme for Health
Prep Ahead Tip: You can buy diced butternut squash to help save time.
Vegan/Gluten-free Substitutions: Use corn tortillas to make gluten-free and dairy-free shredded cheese to make vegan.
Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta from Hummusapien
Prep Ahead Tip: Tofu ricotta can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.
Vegan/Gluten-free Substitutions: Recipe is already vegan. Use gluten-free pasta to make GF.
Delicata Squash and Tofu Thai Red Curry from Eats Well With Others
Prep Ahead Tip: Roasting the squash is what makes up the bulk of time in this recipe, so feel free to roast it ahead of time!
Vegan/Gluten-free Substitutions: This recipe is already vegan. Use GF soy sauce (tamari) if necessary.
Roasted Portobello Fajitas from The Roasted Root
Prep Ahead Tip: The vegetables can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.
Vegan/Gluten-free Substitutions: This recipe is gluten-free and can be made vegan by omiting the chipotle sour cream, or replacing the sour cream with a cashew sour cream.
BBQ Spaghetti Squash Pizza from She Likes Food
Prep Ahead Tip: You can cook the spaghetti squash a few days beforehand if desired.
Vegan/Gluten-free Substitutions: Use gluten free pizza dough to make gluten free and dairy free cheese to make vegan.
Click HERE to print the shopping list!