One-Pan Roasted Squash and Pepper Dinner

Preheat oven to 425ºF and line a baking sheet with parchment paper. Set aside.

Chop butternut squash into 1-inch cubes and do the same with bell pepper and red onion. Toss veggies in a large bowl with 1 tablespoon (or 3 teaspoons) oil, garlic powder, salt and pepper. Spread on the baking sheet in an even layer and bake for 20 minutes. Flip and bake for another 15–20 minutes, or until lightly charred around the edges and tender in the center. Remove from oven and cool slightly.

While veggies are baking, heat remaining 2 teaspoons oil in a nonstick skillet and cook eggs as desired. Season with salt and pepper and serve on a plate over spinach with the roasted veggies.

Garnish with fresh chopped cilantro and any additional toppings, like avocado, salsa, cheese, or nutritional yeast. Enjoy!