We had spaghetti squash as our entrée for dinner tonight, and it was delicious. The secret that made it extra good was the warm HEB Vegetable Primavera pasta sauce topping enriched with green peas. The overall taste combination was irresistible. Other veggies on the plate included kale, quartered beets, Brussel sprouts, green beans, asparagus, and broccoli and cauliflower florets. As you can see, it made for a very full plate. Carol’s garden salad included Romaine lettuce, organic celery, grape tomatoes, red bell pepper, radish, cucumber, salad onion, and slices of fresh avocado. What an abundance of tastes and textures. What a delicious dinner.