Craveworthy VEGGIE DELIGHTS

These delicious, feel-good recipes use nourishing plant-based ingredients and are a cinch to prepare

We used to think the fastest way to get dinner on the table was to cook up an animal protein then toss together a few sides. Keeping things meatfree, we thought, took much more work. That is, we thought until recently. “There are ways to streamline almost every recipe,” says Jenny Rosenstrach, author of the new cookbook The Weekday Vegetarians Get Simple, “whether it means using the right store-bought ingredients to skip a time-consuming step, or using pots and prep bowls more than once to cut back on cleanup.” The proof is in these tasty suppers. Try one tonight!

ONE PAN SPAGHETTI SQUASH Serves 2

1. Heat oven to 400°F. Line a sheet pan with parchment paper. Place squash halves cut-side up on pan. Add tomatoes and oregano sprigs and drizzle everything with olive oil, using your fingers to spread the oil on the tomatoes and the exposed flesh of the squash. Season with salt and pepper. Roast 40 min.