Veggies, Veggies Everywhere

• 1 eggplant, salted for 30 minutes, rinsed and cut into cubes
• 2 carrots, peeled and roughly diced
• handful of asparagus, trimmed and diced
• 1/2 yellow onion
• 2 tomatoes, diced
• 2 green bell peppers
• 1/2 spaghetti squash
• salt and pepper to taste

Pierce, split and roast the spaghetti squash in a baking dish with 1/2 inch of water at 375 degrees for 45 minutes. (I only used half for this recipe – serves 2). Then put all the other veggies on a tray, sprinkle with salt and pepper and a light drizzle of evoo and roast for 45 minutes at 400 degrees – moving them around about half way through the cooking time.  Then divide the squash between 2 bowls, and bring on the veggies. Top with whatever sounds good. We went with chicken on one bowl, and cottage cheese/almonds on another bowl. Both were tasty!