That’s where this nutrient powerhouse comes in handy. It’s packed full of vegetables – the whole color of the rainbow – along with thoughtfully sourced Italian sausage for a boost of protein. No added carbs here since we are using spaghetti squash rather than pasta. But don’t worry, there’s no compromise on taste. So you can nourish and satisfy your taste buds simultaneously. Bon Appétit!

Today my exercise routine has mellowed out significantly, with yoga and light cross-training as my staples. I’ve also cut back my carb consumption dramatically, saving my indulgences for the occasional nourishing dessert rather than weeknight meals.

1 yellow onion 1 bell pepper, color of your choice 4 small or 2 large zucchini or summer squash 1 medium fennel bulb 2 cups cherry tomatoes, or 1 lb medium tomatoes of your choice 12 ounces pasture-raised Italian sausage, about 3 large sausages 1 medium spaghetti squash 1 Tbsp grassfed ghee 2 cloves garlic Sea salt and red pepper flakes to taste 1/4 cup sheep’s milk feta cheese Extra virgin olive oil Small bunch fresh basil

Rich and hearty tomato sauce packed full of colorful vegetables then tossed with roasted spaghetti squash and Italian sausage…your taste buds and belly are in for a treat!

Kathryn Rogers is a Conscious Chef with more than 15 years’ experience creating colorful dishes from locally sourced ingredients. She believes that food has the power to change the world – both in our own bodies through nourishing, clean ingredients that fuel whole health and in our larger community by supporting sustainable and regenerative farmers committed to improving the environment and treating workers and livestock ethically and humanely. She splits her time between San Diego, CA and Carson City, NV, where she teaches cooking classes and offers catering and private chef services. Find her recipes for deliciously vibrant living at VivaciousDish.com.

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