Remember when spaghetti squash acted as the carb replacement for the chili recipe? Well, as promised, there were leftovers, and they went to good use!

I’m a pretty huge fan of using leftovers to create new meals, and spaghetti squash is one of the best chameleon-like foods to do that.  Add only what you need to each meal, and save the rest in a separate container for later use – it’s a huge time saver for mid-week meals.

For this meal, I sautéd zucchini and yellow squash in coconut oil, and then once tender threw in the leftover spaghetti squash and mixed it around.

Since this squash overload has tons of good vitamins in it, but no protein, the grill was fired up and and some fresh cuts from The Organic Butcher were thrown on.

This was a definite throw together meal, but surprisingly one of my favorites in recent weeks.

The spaghetti squash really gives the feel of a stringy pasta and added so much to the combo with the other squash.  I’ve found a few awesome recipes on Pinterest that I want to modify to make it cleaner & more of a comfort fuel than comfort food.

In other news, I found these sweet chocolate covered mini-pretzels on my trip to Cville Market, and they were the perfect compliment to the dinner.

While these particular treasures are gluten rich, making the gluten-free versions from scratch is a newly prioritized project on our list, because hey, a girl’s gotta have her chocolate once in a while.