Roasted Butternut Squash, Spinach & Flax Seed Pasta Salad

2 cups cooked gluten free spiral pasta (use whatever pasta you like)

1/4 cup chick peas

3 cups roasted butternut squash

3 cups frozen spinach, thawed

3 cups frozen broccoli, thawed

3 medium sized carrots, peeled and sliced

1/4 lemon juice

2 tbsps. extra virgin olive oil

1/4 cup parmesan cheese

1 clove fresh garlic, minced

3 tbsps. flax seeds

Salt and Pepper

Preheat oven to 400 degrees F.  Peel the butternut squash and cut into bite size cubes.  Sprinkle with Salt and Pepper and a drizzle of extra virgin olive oil.  Roast for 25 minutes.

In a large bowl, combine all the ingredients.  Serve cold.

This recipe yields about 8 cups. 
About 112 calories per cup.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.