NOMS!

I made this up yesterday with the ingredients we had on hand. It was so INSANELY good, that I had the leftovers for breakfast today. (Don't judge!)

Base: Gluten-free spinach pasta

Top: Roasted butternut squash (cooked at 450 for 30 mins with EVOO and a sprinkle of brown sugar); bacon, spinach, feta, pine nuts.

The flava-flavs were amazing. Trust me.... You want this in your mouth.




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