Roast The Perfect Spagetti Squash

Spaghetti squash is an amazing alternative to pasta and is a low calorie, high nutrient dense vegetable that provides numerous health benefits along with helping to control your weight.  It’s filling, delicious and has a comfort food feel when paired with family favorites.  Here is how to roast it perfect every time!

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Pinch sea salt
  • black pepper
  • Preheat oven to 400 degrees F and line a baking sheet parchment paper.
  • Cut spaghetti squash in half lengthwise using a sharp knife.
  • Scrape out the seeds and strings from the cavity of each half.
  • Brush the interior with olive oil and season with salt & pepper.
  • Place cut-side down on baking sheet or face up for a more roasted flavor.
  • Roast for 40-45 minutes, or until a fork easily pierces the skin and flesh. Remove from oven and set aside to cool.
  • Once slightly cooled, use a fork to scrape out the strands.
  • Fill with whatever you like or scoop it all out and use as a side or instead of pasta!


Instant Pot “Rotisserie” Chicken


  • 3 pound chicken, whole
  • 2 Tablespoons olive oil
  • salt & black pepper
  • 1/2 medium onion, cut into quarters
  • 5 large cloves fresh garlic, peeled and left whole
  • seasoning mix (ingredients below)
  • 1 cup chicken stock or water

Seasoning Mix

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil


  • Rub chicken with olive oil and season with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken cavity.
  • Turn on the pressure cooker and press the Sauté button.
  • Add the remaining olive oil to the metal pan. When it heats up, add the whole chicken and brown both sides, about 4-5 minutes each side.
  • Remove the chicken and set aside. Place the trivet in the bottom of the metal pan and pour in chicken stock.
  • Rub down chicken with Seasoning Mix.
  • Place the chicken, breast side up in the instant pot and seal the lid.
  • Set Instant Pot to Manual for 25 minutes.
  • When the timer ends, let the pressure to release for 15 minutes.
  • Allow chicken to rest before serving.

Easy Mexican Crockpot Chicken


  • 2-3 chicken breasts, trimmed
  • 1 jar salsa (your favorite brand is fine)
  • 1 tbsp olive oil
  • 1/2 ts chili powder


Combine all ingredients in a 4 qt crockpot set to LOW.  Let sit for 4-5 hours or until chicken easily shreds with two forks.  Shred chicken and return to crock pot, let cook for 20-30 min longer without the lid if your salsa is a little watery.

Serve over rice, quinoa, or salad.  Top with plain greek yogurt, tomatoes, avocado, lime juice, or fresh cilantro and hot sauce.


Sloppy Joe Stuffed Sweet Potatoes


  • 4 medium sweet potatoes
  • 1/2 lb lean ground beef (or turkey)
  • 1 teaspoon seasoned salt
  • 1/3 cup chopped carrot
  • 1/3 cup chopped onion
  • 1/3 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp Worcestershire sauce
  • 1/2  tsp smoked paprika
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • 1/3 cup water
  • 1 chopped scallion, for garnish


  • Cook sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes. (You could bake them too but that takes a while.)
  • Heat a medium skillet medium heat. Add the meat and steak seasoning and cook, breaking it up with a wooden spoon. Add the onion, garlic, carrots, and red peppers, reduce heat and add red wine vinegar , paprika and Worcestershire sauce. Simmer for 5 minutes then add tomato sauce, paste and water. Stirring to combine. Cover and reduce heat to low and cook until carrots are tender, around 15-20 minutes.
  • To serve, cut sweet potatoes in half, sprinkle with salt and top each with meat mixture. Serve warm!



Spaghetti Squash Boats with Sausage & Kale

1 medium spaghetti squash or 2 small
1 1/2 lbs. italian chicken sausage
1 yellow onion, diced
4 cloves garlic, minced
1 bundle kale, stems removed and chopped
3 tbsp extra virgin olive oil
Salt and pepper
2 tbsp toasted pine nuts
2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes.

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat, and add the onion and garlic. and sauté for 4-5 minutes. Add the sausage and break apart with a wooden spoon. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked thoroughly. Add the kale and stir, cooking for a few minutes more to wilt. Remove from heat and set aside.
Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.