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!



If You Don’t Like Fall, I Don’t Like You: Homemade & Healthy Pumpkin Spice Cuppa

It’s officially fall (aka pumpkin spice season) and I couldn’t be happier!

I know some folks out there are “over” the pumpkin spice trend but seriously give your head a shake! Nutmeg, cinnamon, ginger, allspice, cloves…all delicious, combining all of those things…SUPER MEGA DELICIOUS! Embrace the pumpkin spice!

Now, don’t get me wrong because I’m a fan of the Starbucks PSL but you know just as well as I do, that shit is so not good for you! Look it up – 52g of carbs, 240mg sodium, 49 g OF SUGAR (not to mention Starbucks won’t share with the world the ingredient list…), and 380 calories of deliciousness. The good news is you can whip up a super healthy version at home and impress the hell out of your peeps by serving up this Homemade & Healthy Pumpkin Spice Cuppa.


It’s crazy easy, take about 10 minutes, and literally tastes like pumpkin pie in a cup. Here’s what you’ll need for 2 servings:

  • 2½ c of Milk or Non-Dairy Milk (I use almond milk)
  • 5-6 Tbsp. of Pumpkin Puree (not the Pumpkin PIE stuff, the real, natural pumpkin stuff)
  • ½ tsp. each of any combination of the following (total of 2 tsp) :
    • Ginger
    • Cinnamon
    • Allspice
    • Nutmeg
    • Cloves (go a little lighter on the cloves, they are potent)
  • 1 tsp. Vanilla Extract
  • 1 Tbsp. Maple Syrup (the good stuff please, we live in Canada after all!)
  • Whipped Cream (or not – you decide)

Combine all the ingredients in a sauce pot and whisk until smooth (and I mean real smooth!). Bring the mixture to a simmer over medium heat, stirring frequently so nothing burns to the bottom of the pot. Let it simmer for a few minutes and give it a taste, feel free to add in a little more of anything that you like.

Need a little spice in your life? Add a pinch of black pepper or cayenne for an extra kick. You could also add in a shot of espresso or some strong coffee if you’re jonesing for your caffeine fix.

Serve with the whipped cream (if using) and a sprinkle of cinnamon.

Click here to check out my inspiration for the recipe!

At this point you may be wondering to yourself, “what if I wanted to try this Pumpkin Spice Cuppa but also wanted to get drunk?” Easy my friend, add in some brandy or whiskey and remember the first step to solving a problem is admitting you have a problem. Kidding, I 100% support all kinds of warm alcoholic beverages – go on with your bad self!