Spaghetti Squash with Tomatoes & Capers

Spaghetti Squash with Tomatoes & Capers

This dish is so Fresh and easy to make with vegetables right out of your garden or kitchen! If I do not have any Spaghetti Squash ready in my garden, I substitute Summer Squash, Zucchini, Acorn Squash, Baking Potato or a mild Fish, such as Flounder. I love this recipe, because it’s so versatile and delicious no matter what you pair with the sauteed Capers and Tomatoes! I hope you enjoy this dish as much as we do 🙂

  • 1 Large Spaghetti Squash
  • 2 tsp Garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp Capers
  • 1 1/2 Cups Tomatoes, chopped (with juices)
  • 2 tsp Dried Oregano (or 2 Tbsp Fresh Oregano, chopped)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)

Baking the Spaghetti Squash:

  1. Preheat Oven to 400 degrees. Place rack in center position.
  2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
  3. Add enough water to cover the bottom of the dish by about 1/2 inch.
  4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
  5. Remove the squash from the oven and set aside to cool enough to handle.
  6. Reduce oven temperature to 250 degrees.
  7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

  1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
  2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
  3. Remove from heat and add a few pinches of Salt and Pepper to taste.
  4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
Appetizers, Dinner, Hors d’Oeuvres, Main Dish, Salads, Side Dish



Oven-Roasted Vegetables

Oven-Roasted Vegetables

This recipe is my Go-To for an easy and healthy dish that my entire family loves! I often serve it over Rice, Quinoa or a Baked Potato (Sweet or White) for a warm and hearty meal. This medley of vegetables is very versatile and pairs well with Seafood, Chicken, Turkey, Pork, Beef…just about anything 😉 I hope you enjoy it as much as we do!
Note: This recipe was adapted from the South Beach Diet and has been thoroughly enjoyed by my family for almost 20 years 🙂

  • 1 Bunch Asparagus (cut into bite-size pieces)
  • 1-2 Medium Yellow Squash (cut into bite-size pieces)
  • 1-2 Medium Zucchini (cut into bite-size pieces)
  • 1-2 Medium Bell Pepper (I usually use a Red and Orange for the milder taste and the beautiful color; cut into bite-size pieces)
  • 1 Large Vidalia Onion (chopped into bite-size pieces)
  • 1-2 tsp Garlic, chopped ((optional))
  • 3-4 Tbsp olive oil
  • Several Pinches Kosher Salt
  • Several Pinches Ground Black Pepper
  1. Preheat oven to 450 degrees.
  2. In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil.
    Note: add the garlic now if adding
  3. Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
  4. Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
  5. Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato…or as a Side Dish for your favorite protein. We often pair with Salmon and it’s delicious!!!
Dinner, Lunch, Main Dish, Salads, Side Dish



Fresh Avocado Salsa

Fresh Avocado Salsa

This Avocado Salsa is amazing! It’s so fresh, healthy, easy to make and it pairs well with just about any meal…fish, turkey, chicken, pork, beef, potatoes, etc. It is SO yummy on top of Salmon, Turkey Burgers and Baked Potatoes! The possibilities are endless!!! Enjoy 🙂

  • 1 Large Avocado (Peeled, Pitted and cut into bite-size pieces)
  • 1 Green Onion (Chopped; use both green and white parts)
  • 1/2 Cup Tomatoes (Cut into bite-size pieces; I use Red, Orange and Yellow Cherry tomatoes, cut in half or into quarters)
  • 1 Large Lemon (Use Zest and Juice)
  1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
  2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!

Note: This recipe was inspired by a Keto-Friendly recipe that one of my daughters found…Thank you to Amy Ramos for sharing the original recipe for this yummy Salmon and Avocado dish!!! We are forever indebted to you 🙂

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads, Side Dish



Gluten Free Chicken in Ginger-Scallion Sauce (Keto Friendly)

Gluten Free Chicken in Ginger-Scallion Sauce (Keto Friendly)

If you’re looking for a tasty, quick and easy-to-make meal, look no further! I use this Ginger-Scallion sauce for Chicken, Fish, Pork, Beef, Rice, Veggies, etc. and it comes out delicious every time. And…it’s Gluten Free and Keto Friendly!!! 🙂

  • 3-4 Breasts Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with paper towels)
  • 2/3 Cup Apple Cider Vinegar
  • 5 Tablespoons Gluten Free Soy Sauce
  • 4 teaspoons Olive Oil (Or Canola Oil)
  • 4 teaspoons Grated Ginger (I use Ginger Paste)
  • 2 teaspoons Garlic (chopped)
  • 1/2 Cup Green Onions (chopped)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Place the rinsed, trimmed and dried chicken breasts in a 9″ x 13″ baking dish. Set aside.
  4. In a small bowl, whisk together all of the ingredients except for the chicken.
  5. Drizzle half of this sauce over the chicken in the baking dish. Reserve the other half for serving with the Chicken.
  6. Bake for approximately 25 minutes, depending on the size of the chicken breasts.
  7. Serve with your favorite side and veggie! Be sure to drizzle the reserved sauce over each Chicken Breast, as well as the side dishes (I usually serve some in a small ramekin with each plate).
    Now, that’s quick and easy 🙂
Main Dish