Spaghetti Squash “pasta” with sausage, onions, peppers, mushrooms and spinach

Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!

A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.

What you’ll need:

  • 1 spaghetti squash
  • 1 medium onion, sliced
  • 2 sweet bell peppers, sliced
  • mushrooms, chopped
  • fresh spinach, about 2 generous handfuls
  • 2 cloves garlic, minced
  • 1 lb ground sausage
  • 1 cup beef broth
  • 1/2 cup red wine vinegar
  • S & P
  • Olive oil
  • Grated Parmesan cheese, optional
  • Green or yellow squash, optional

What to do:

  1. Preheat the oven to 375 degrees.
  2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
  3. Roast the squash for 1 hour until soft.
  4. Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
  5. While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.  
  6. Add just enough olive oil to coat the bottom and heat on medium.
  7. Add the onions and peppers and sauté for 5 minutes.  
  8. Add the garlic and mushrooms and sauté another 2-3 minutes.
  9. Add the broth and red wine vinegar and simmer for 10-15 minutes.  
  10. Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
  11. Add the spinach, stir to incorporate and simmer until spinach wilts.  
  12. Serve on a plate or a bowl topped with Parmesan cheese.


Inspired by Turkish Kofta

I was recently introduced to Turkish Kofta and found it is really what I knew to be meatballs, just with a Turkish cuisine spin. Traditionally, they are made with ground lamb or beef and, the recipe I saw, served with a spicy tomato sauce. I opted to go healthier and chose a combination of turkey and pork. I was also pressed for time and used organic ketchup with a splash of hot sauce. 

Honestly, I didn’t know how these were going to turn out because I literally used what I had in the fridge to make them. I don’t have any picture other than one I took when I was packing the leftovers. I never anticipated they would be so delicious.   

These are so easy to make. My prep time was about 15 minutes. 

What you need:

  • 1lb Ground Turkey
  • 1lb Ground Pork
  • 1/4 Cup Parmesan Cheese 
  • 3 Splashes of Milk
  • 1/2 Cup Plain Greek Yogurt
  • 1 Cup Cubed White Bread, Crust Removed (not prepackaged, fresh bakery bread that is a couple days old)
  • 1/4 cup Panko Bread Crumbs
  • 2 Handfuls Toasted Pine Nuts
  • 1/2 Medium Onion, chopped small
  • 1/4 Cup Parsley, chopped
  • 2 tsp Garlic Powder
  • Olive oil spray 

Preheat the oven to 375 degrees. Mix all ingredients together except the olive oil. Make small patties or balls out of the mixture (I made patties). Spray a sheet pan with olive oil spray lightly and place the patties on it. Bake for 20 minutes or until they are cooked through and slightly browned. It really depends on how big you make them. Serve with ketchup, spicy ketchup, or eat plain. 

If you’d like to see what inspired me, click here.


Start The Day Off Right | Breakfast Sandwich

Farm fresh, organic eggs are simply the best! They’re even better if you mix them with the right stuff. These items are the makings of my favorite Sunday breakfast. 

What you need:

  • 2 eggs
  • 2 slices of Fresh Whole Grain Bread
  • Avocado
  • Your choice of greenery, butterhead lettuce is shown
  • 1 Slice of Cooper Cheese
  • 3 Tbls Greek Yogurt
  • 3-5 Dashes Hot Sauce
  • All-Season Salt
  • Black Pepper
  • Garlic Powder
  • 1Tbls Olive Oil
  1. Make the sauce. In a tiny dish, mix the yogurt, hot sauce, garlic powder, all-season salt, and pepper. You choose how much hot sauce to use. Deathwish is my absolute favorite and made from habanero peppers and cayenne, so, this is really spicy.  It should like like this…   
  2. Mash the avocado and spread it on one slice of bread. Spread the yogurt sauce on the other slice of bread and top with lettuce.         
  3. In a nonstick pan, coat olive oil and heat the pan on medium high heat. Crack the eggs into the pan. Cook on one side until the whites are almost cooked through.    
  4. Flip the eggs and put 1/2 slice of cheese over each egg. Cover and turn off the heat.    
  5. Put the eggs on the bread, put the top on the bottom and slice in half.       


Healthy, Simple Grilling

Ah, the simple things in life. Summer is the best time to cook on the grill for so many reasons. The weather is perfect (usually), cooking becomes easier and it’s a great way to hang outside with friends and family! Let’s not forget it’s one of my favorite times to enjoy a beer or two while sitting in my lawn chair on the patio. 

This was my latest dinner on the grill: 


I have to give some credit to my husband because he did help out with this one. You’re looking at Spiced Grilled Chicken, Corn The Cob, Potatoes with Onions and Sweet Bell Peppers, Broccoli, and Asparagus. Keep in mind that you can use any veggies you like and prepare and cook them the same way as the broccoli and asparagus. 

I like to use chicken thighs instead of breasts simply because they don’t dry out. However, breasts do have better nutritional stats and can be substituted if you really want an even healthier meal. When comparing equal portions, some that are noteworthy…

  1. Protein – 21g in thighs and 25g in breasts*
  2. Fat – 13g in thighs and 7g in breasts *
  3. Calories – 210 in thighs and 170 in breasts*
  4. Cholesterol – 80mg in thighs and 70mg in breasts*


  • Boneless, skinless chicken breasts
  • Paprika
  • Crushed red pepper, a few pinches or more if you want heat
  • Garlic powder
  • Cinnamon
  • Sea salt
  • Black pepper 
  • Mix all spices together (equal parts except the crushed red pepper), coat the chicken, and put it in a covered pan in the refrigerator while you prepare the sides. 

  • Corn on the Cob
  • Water 
  • Don’t clean the corn, just keep it as is and soak it in water for at least 10 minutes​

  • Russet potatoes
  • Olive oil spray
  • 1/2 Red bell pepper, slices
  • 1/2 Sweet onion, slices
  • Paprika
  • Garlic powder
  • Sea Salt
  • Black pepper 
  • Lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides. Put these on the grill first since they usually take the longest to cook. 

  • Broccoli
  • Olive oil spray
  • Sea salt
  • Black pepper 
  • Same as the potatoes, lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides.


  • Asparagus
  • Olive oil spray
  • Sea Salt
  • Black pepper 
  • And…repeat preparation a third time.
    Cook everything on the grill over medium heat together until steamy and the chicken is cooked through. Don’t worry if one thing is done before the other, just keep it in its foil or cover it until you’re ready. Cooking is suppose to be stress free!