Spaghetti Squash with Roasted Veggies Salad

Dressing 1: 2 eggs, room temp 2 c avocado oil or olive oil 1/4 c apple cider vinegar 2 cloves garlic 1/2 Tbsp sea salt 1/2 Tbsp black pepper 2-3 Tbsp water (to reach desired texture) In food processor with S blade, beat eggs at medium speed for 3-5 minutes until the eggs become creamy yellow and slightly fluffy. Add oil in a slow steady stream until the mayo is produced. Drizzle in apple cider vinegar. Add garlic, salt, pepper until incorporated. Add water to thin dressing if desired. Dressing 2: 1/4 c mayo 1 1/2 Tbsp white wine vinegar 1 tsp sea salt 1/2 tsp garlic 1/4 tsp black pepper Dressing 3: 1 1/4 c mayo 2 Tbsp dijon mustard 1 lemon, juiced 1-4 Tbsp maple syrup, to taste 1/2 tsp sea salt 2 garlic cloves, minced 1/2 tsp black pepper Process in food processor with S blade until smooth. Taste and adjust seasoning to taste.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut spaghetti squash in half. Scoop out seeds. Roast on 350 for 35 minutes until tender.

Step 2

Place the tomatoes and mushrooms on sheet tray and drizzle eith 1 tbsp oil, italian spice blend, 1/2 tsp salt, & pepper. Roast on 350 for 30 minutes

Step 3

String the spaghetti squash with a fork.

Step 4

Chop the kale and massage with the remaining 1/2 tbsp of olive oil and remaining 1/4 tsp salt.

Step 5

Assemble the salad. Toss with dressing. Enjoy!