Getting giddy over this week’s meals. Butternut squash tostadas?! Talk about out of this world good!

Sunday

Spaghetti with Vegetarian Lentil Bolognese from Eats Well With Others

Prep Ahead Tip: The lentils can be cooked ahead of time and stored in the fridge until ready to use.

Vegan/Gluten-free Substitutions: To make this vegan, substitute nutritional yeast for the parmesan cheese. Use gluten free pasta to make it gluten free.

Monday

One-Pot Vegetable Thai Red Curry from Making Thyme for Health

Prep Ahead Tip: Vegetables (except potatoes) can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.

Tuesday

Roasted Butternut Squash Tostadas with Avocado Lime Sauce from She Likes Food

Prep Ahead Tip: Butternut squash can be roasted up to 2 days in advance

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Use vegan cheese to make dairy-free.

Wednesday

Rustic Minestrone Soup with Rice and Kale from The Roasted Root

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit parmesan to make vegan.

Thursday

Mediterannean Vegetable Quiche from Hummusapien

Prep Ahead Tip: Vegetables can be sautéed ahead of time.

Vegan/Gluten-free Substitutions: Recipe is not vegan but cheese may be omitted for dairy-free. Use GF flour in the crust to make this gluten-free.

Click HERE to print the shopping list!