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Ingredients
- 15.5 oz Spaghetti Squash cut in ½ & roast til tender
- 4.7 oz Peeled Butternut Squash cut ¼-½
- .94 oz Kale chop
- .94 oz Craisins
- .7 oz Pecans toast & slightly chop
- .12 ea. Orange zest
- .7 tsp Orange Juice
- .7 tsp Log Cabin Maple Syrup
- 1.4 tsp 10% Blend Oil
- .12 tbsp Ginger Pureed
- .53 tsp Whole Grain Mustard
- .7 tsp Seasoned Rice Vinegar
- .06 tbsp salt
- .12 tsp Ground Back Pepper
Ingredients
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Instructions
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Cut spaghetti squash in half. Remove seeds and place face down on sheet pan. Roast in oven until tender.
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Remove from oven and let cool slightly. Using a spoon, slightly scrape out the squash. Discard skin and chill.
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Cut peeled butternut squash into 1/4” and 1/2” cubes, toss in a little oil and roast at 4250F in convection overn until just tender. Remove from oven and chill completely.
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Prep all other ingredients according to directions.
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Whisk together ingredients for dressing.
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Place all ingredients in bowl. Add dressing to bowl and toss to combine.
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Place into container with a bag. Date, label and chill.
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