Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash



I cannot wait to try this recipe because apparently not only is it healthy, but its gluten free as well! I found this delish recipe on Facebook and only looked at it because the photo was really to yummy to pass up. I haven’t been eating as many veggies as I should and one too many carbs which is bad news bears in my book so I have to really start vegg-in it up! Also, since it is the winter I love using my oven to cook anything so help heat the house.

1 large organic spaghetti squash
2 tbsp. olive oil
1 large organic Roma tomato, finely chopped
2 tbsp. finely chopped fresh organic basil
1/4 cup shredded mozzarella cheese (or non-dairy substitute)
1 tsp. each salt & pepper
1 tsp. organic garlic powder (I personally prefer to use fresh garlic but this is what it calls for)

1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise down the middle.
3. Use a spoon to remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
8. Turn the oven up to broil.
9.. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
11. Allow to cool for 5 minutes before serving the squash.

Acorn Squash Stuffed w/ Chard & White Beans

Stuffed Acorn Squash
Stuffed Acorn Squash



I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.




1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese


1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.