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



Corn & Tomato Salsa

Corn & Tomato Salsa

Are you wondering what to do with the 2,387 tomatoes in your garden?!? 😉 Well, here is a wonderful fresh Salsa that’s quick and easy and oh, so fresh and healthy!!! I serve it over Salmon, Chicken, Baked Potatoes and Fresh Green Leaf Lettuce…the possibilities are endless! Enjoy 🙂

  • 1 – 1 1/2 Cup Fresh Tomatoes (Cut into bite-size pieces; )
  • 1 – 1 1/2 Cup Fresh Corn (Cut off of the cob; can use canned corn, if desired)
  • 1 Large Avocado (Cut into bite-size pieces)
  • 1 Large Lime (Juice and Zest)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)
  • Chile Powder (to taste)
  • 1 Small Vidalia Onion ((optional) chopped)
  1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
  2. So yummy over Salmon!
Appetizers, Hors d’Oeuvres, Lunch, Salads, Side Dish, Snacks



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



Red Curry & Pineapple Lentil Stew with Rice

Red Curry & Pineapple Lentil Stew with Rice

This delightful dish is one of my “go to” recipes for when I’m in the mood for a sweet, savory and filling vegetarian meal…although, I have added shredded chicken to this dish and it’s delicious! I hope you enjoy this easy and yummy stew 🙂

  • 1 Small Onion
  • 4-5 Cloves Garlic (Or 2 1/2 tsp already minced garlic from jar)
  • 2-3 tsp Ginger Paste (This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger )
  • 1-2 Tablespoons Olive Oil (I used 2 Tablespoons)
  • 2 tsp Gluten Free Soy Sauce (I used low sodium type)
  • 1 28 oz. Can Crushed Tomatoes
  • 1 20 oz. Can Crushed Pineapple (Do not drain the juice…use the entire contents of can)
  • 1 20 oz. Can Pineapple Tidbits ((optional) I usually use 3/4 of the can)
  • 1-2 Tablespoons Red Curry Paste (I add 1/2 Tablespoon at a time and taste-test as stew simmers…I usually add 1 1/2 T total)
  • 1 1/2 Cups Lentils (I use the Green variety)
  • 2 Cups Water
  • 1 1/2 – 2 Cups Plain Coconut Milk (Added 1/2 cup at a time until desired consistency is reached)
  • 1/8-1/4 tsp Ground Cinnamon
  • 2-4 Cups Rice, cooked (Any variety is fine; amount is up to you)
  1. Gather the ingredients.
  2. Using a food processor, finely mince the Onion, Garlic and Ginger.
  3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
  4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
  5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
  6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
  7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!

This recipe is so versatile and easy…add, replace, increase or decrease ingredients as you desire (i.e. we like our Lentil Stew on the sweet side, so I add the entire can of Crushed Pineapples and 3/4 of the can of Pineapple Tidbits).

Appetizers, Lunch, Main Dish, Soup, Stew