Happy October!

This week’s meal plan is filled with lots of fall goodies: butternut squash, baked spaghetti, delicata squash, portobello mushrooms and spaghetti squash. So basically squash, squash and more squash. :)

I hope you find something you like and that you have a wonderful weekend!

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.

Monday

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.

 

Tuesday

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.

 

Wednesday

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.

 

Thursday

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!