I Love Squash, Squashy, Squash, Squash: Tomato Basil Spaghetti Squash with Parmesan

I love squash, squashy, squash squash…or is it scotch that I love…hmmm…either way this baked spaghetti squash recipe is da bomb!

Tomato Basil Spaghetti Squash

Spaghetti squash is totally one of the best vegetables out there! It’s just so damn versatile; it can be your meatless main, a great side, and it has a built in container! Like what other vegetable can even say that?!

The only downside for me as far as spaghetti squash goes is how much I love roasted spaghetti squash vs. how long it can take to roast spaghetti squash. Sometimes roasting for 45 minutes + is just not an option but now-a-days (am I old enough to say things like now-a-days?) there are tons of great recipes for your slow cooker or even the microwave that can cut your cook time way down – so no excuses, make this Tomato Basil Spaghetti Squash with Parmesan RIGHT NOW! For 2-4 servings you’ll need:

  • 1 Whole Spaghetti Squash
  • EVOO
  • 1 Small Onion, Chopped
  • 1-2 Cloves of Garlic, Minced
  • Tomatoes (whatever kind is on sale is fine but the cherry tomatoes are nice for a splurge), quartered or halved, or leave some whole – no worries!
  • ¾ C Parmigianino Reggiano, Grated (this is great recipe to use really good cheese in – none of that pre-grated crap please! If you’re not sure what constitutes really good cheese go visit the folks at Paddy’s Cheese, tell ‘em I say “Hi!”.)
  • ½ C Fresh Basil, Chopped
  • 2 tsp Tomato Paste
  • 1 tsp Balsamic Vinegar
  • Salt and Pepper to taste

If you have the time I definitely love roasting the squash, to do that preheat your oven to 375, cut the squash in half, drizzle with EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes – I actually like to flip them a couple times as they cook so the cut side can get some browning action as well.  You’ll know it’s cooked when you run a folk across the flesh and the strands pull away easily. Let the squashes cool while you make the sauce.

Spaghetti Squash

Heat some EVOO in a pan over medium heat and sauté the onion until just translucent, add in the garlic and cook for a minute or two. Add in the tomatoes and let them kind of wilt and burst, a few minutes more, then add the balsamic, salt and pepper. Add the spaghetti squash strands and the tomato paste and toss to coat everything.


Right before you serve add in the basil and the Parmigianino Reggiano, garnish with a little extra basil (and maybe another sprinkle of parm if you’re nasty!).

This reheats like a dream so make a big batch and you’ve got lunches for the week!



Baked Pumpkin Spice Doughnuts

I ain’t done with pumpkin spice just yet!

You may recall my recent confession in the Bourbon Molasses Apple Pie post that I am not much of a baker, however; after my apple pie fail I was on a quest for redemption! I scoured Pinterest for a recipe that could turn this hot mess into a baking goddess (you like that rhyme eh? Not gonna lie that one took me a while to come up with). It needed to be a straightforward, no nonsense kind of recipe that could mend my broken spirit and impress a special dinner guest.

Friends, I found it! Redemption tastes sweet (and cinnamon-y…YUM)! My attempt at Cooking Classy’s Pumpkin Doughnuts was a raging success! These doughnuts have a moist cakey texture which I love and were delicious on their own OR with some of my fave Cococo Chocolatiers gelato.

Doughnuts Stack

Here is what you’ll need to whip up a batch of Baked Pumpkin Spice Doughnuts and impress the pants off of your friends:

  • A doughnut baking pan ($15 – 20, available at most specialty cooking store…and probably Winners)
  • 1¾ c + 2 Tbsp All Purpose Flour (Why the 2 extra tablespoons you ask? I have no idea, just go with it!)
  • 1¾ tsp Baking Powder
  • 1¼ tsp Salt
  • ¾ tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Powdered Ginger
  • ¾ c Brown Sugar (Packed)
  • ½ c Canola Oil
  • 3 Large Eggs
  • 1½ c Pumpkin Puree
  • 1 tsp Vanilla Extract

For the Cinnamon Sugar Coating

  • ¼ c Sugar
  • 2 tsp Cinnamon
  • 2 Tbsp Melted Butter

Here we go, I’m so excited I can barely contain myself!

Preheat that oven to 350 and grease up your doughnut pan (this will make about 16-18 doughnuts, I only have one pan so I did them in batches).

Shift together the flour, baking powder, salt, and spices in a medium mixing bowl.

In a large mixing bowl whisk together the ‘wet’ ingredients; brown and regular sugar (I know, technically not “wet”…this is why baking and I don’t always get along), oil, eggs, pumpkin, and vanilla. Mix until smooth, no clumps please.

Add the dry mix to the wet, I like to do this slowly so dump in about a 1/3 of the dry and mix to combine, then another 1/3 and mix, and then the rest and mix it all up until smooth.

To fill the doughnut wells spoon the batter into a large plastic bag and snip of a bit of the corner . Squeeze about a ¼ cup of batter into each well (they’ll be around ¾ full).  Bake for about 15 minutes.

While the doughnuts are baking mix together the cinnamon and sugar and set aside.

Remove doughnuts from pan (a good whack should do it) and place on a wire rack (or plate…whatevs) to cool.

Once the doughnuts are mostly cooled you can brush the tops with melted butter and then press into the cinnamon sugar.

And that’s all she wrote…BOOM!