Step 1

Preheat oven to 400.

Step 2

On a baking sheet, place your four spaghetti squash halves cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 50 minutes.

Step 3

After 50 minutes, remove the squash from the oven, let cool slightly before using a fork to scrape out the insides into strings. Place your shredded spaghetti squash in a reusable container and refrigerate.

Step 4

Place grape tomatoes on a small baking tray. Drizzle with olive oil and sprinkle with salt and pepper.

Step 5

Bake in the oven on the top rack for 40 minutes, tossing occasionally.

Step 6

Let cool before transferring to a reusable container and refrigerating.

Step 7

Add thinly sliced onion, olive oil, salt and pepper to a large pan or skillet over medium heat on the stove. Toss often for 30 minutes until the onions are slightly browned and very soft.

Step 8

Let cool before transferring to a reusable container and refrigerating.

Step 9

Add cubed eggplant, olive oil, salt and pepper to a large pan or skillet over medium heat. Cook for 25 minutes, tossing often.

Step 10

Let cool before transferring to a reusable container and refrigerating.

Step 11

In a large pot, bring rice water, salt, and butter to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes. After 15 minutes, remove from the heat and let stand for 10 minutes. After 10 minutes, remove lid and fluff with a fork.

Step 12

Let cool before transferring to a reusable container and refrigerating.

Step 13

Heat cabbage, olive oil, salt and pepper in a large pan or skillet over medium heat. Toss often for 20 minutes or until the cabbage has softened slightly.

Step 14

Let cool before transferring to a reusable container and refrigerating.