Shrimp and Spaghetti Squash “Pasta”

As promised, here is a simple recipe with spaghetti squash. I made this for the girls’ lunch but had them taste test to make sure they like it. They loved it! The great thing about this recipe is that it is tasty both hot and cold which makes it a perfect school or work lunch idea. Enjoy!


3 cloves garlic, minced
1 teaspoon butter
2 tablespoons olive oil
1 teaspoon dry oregano
1/2 cup cherry tomatoes halved
1 handful of baby spinach
1/2 roasted spaghetti squash threads removed
1 teaspoon grated Parmesan cheese


Sautéed the garlic in the butter and olive oil until it’s fragrant. Add the tomatoes, spinach, and oregano until the tomatoes blister, about 5 minutes. Add the spaghetti squash and cook until warmed through. Put in a bowl and sprinkle with the cheese.

To roast the squash, simply split it in half coat with olive oil, sprinkle with salt and pepper and roast on 400 for an hour.



Fall is Here: Sausage and Lentil Soup

It’s officially soup season! Whenever the weather cools down, the girls and I incorporate our weekly Panera Bread visit. My favorite item on the menu is the creamy tomato soup. It’s always my go-to.

Another favorite soup is my super versatile sausage and lentil soup. I have a basic recipe, however, I don’t usually stick to it. I add different vegetables, depending on what’s in season and what I have left in my fridge. You can literally add pretty much any vegetable and know that it will turn out great. Another great thing about this soup is that it will be ready in 45 minutes and taste like it was simmering for hours. Shonn visited over the weekend and requested this soup to take back to school with him. He is going home with enough soup to get him through the week. Enjoy!

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2 tbsp olive oil

1 lb Italian sausage, casing removed

1 medium onion, chopped

2 celery stalks, chopped

1/2 cup mushrooms, rough chopped

2 large carrot sticks, chopped

1 small zucchini, chopped

4 cups of fresh spinach or 1 bunch of kale, chopped

1 28 oz. can of diced tomatoes

2 garlic cloves, minced

6 cups chicken broth

2 cups dry lentils

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon red pepper flakes

1 teaspoon oregano

1 teaspoon basil

1 teaspoon parsley

1 bay leaf

Parmesan cheese to sprinkle on soup


Add the olive oil to a large pot. Brown the sausage. Add the onions, and celery and cook until tender. Add the rest of the ingredients and simmer for 45 minutes or until the lentils are tender. Add more salt and pepper to taste. You may need to add water, depending on the consistency. Take out the bay leaf before serving. Top with grated Parmesan cheese and enjoy!