Spaghetti Squash and Marinara Sauce Recipe

Have you ever used spaghetti squash as a spaghetti substitute? I feel like I have seen recipes for it all over lately, so I decided to finally give it a try myself! I used my basic marinara sauce that I have been making for a few months now. I add whatever I feel like or have on hand, and make it nice and spicy! Again, I eyeball my ingredients, and make everything to taste, so I did not include exact measurements below. It turned out really well! Both me and the boy thought the texture and taste of the squash resembled a lot like noodles, and the sauce tasted great with it! I think it was a healthier substitute for us, and helped us stay on track and feel less guilty since we have been eating low-carb low-sugar lately!


Simple Spicy Marinara


  • 1 small can tomato paste
  • 1 large can crushed tomatoes
  • Chopped garlic
  • 1/4 chopped onion
  • 5 mini red/yellow peppers
  • Olive Oil
  • Italian Spices
  • Salt
  • Pepper
  • Crushed red pepper flakes
  • 1 bay leaf
  • 1 spaghetti squash

Sauce Directions:

Cook the the onions, peppers, garlic and spices in olive oil until tender. Add the tomato paste and cook for a minute or too. Add red wine now if you would like. Add Crushed tomatoes and let simmer for about 30 minutes. Taste and add spice to taste.

Squash Directions:

Cut squash in half and scrape out seeds. Drizzle flesh with olive oil and place face down on a baking sheet. Cook at 400 degrees for 50 minutes. Scrape out flesh gently with a fork. Pour sauce over squash and enjoy!

I served mine with some fresh parmesan on tip and a simple tomato cucumber balsamic salad on the side. It was delish!

Your’s Truly- M


Recipe: Kick-ass Veggie Chili

Veggie Chili is a staple in my house. I first learned to make it in high-school, shortly after becoming a vegetarian. Since then, I have made a million modifications, and I think I have finally found the perfect balance. This isn’t really a recipe, but more of instructions. Use what ever veggies/spices/beans you like or have on hand, that is what I did here. Ideally, I would have loved to add some fresh jalapeños, carrot and zucchini, but it was Super Bowl Sunday and I didn’t want to brave the grocery store! I usually cook this chili on lazy Saturday or Sundays, because it really takes about 20 mins of prep, then you can just let it sit for a while and it is ready to eat when you are.

Some other great recipes to go off are Annie’s Eat’s vegetarian chili, Yesterday on Tuesday’s vegetarian chili, and if you eat meat, check out What’s Gaby Cooking’s Smoke Chipotle Chicken Chili!

So this is what I used….

Basic Ingredients:

  • Olive oil
  • Onion, red, yellow, or white
  • Peppers, any colors
  • Frozen corn
  • Garlic, I use pre-chopped because no one has time to peel them
  • Spices- Paprika, chili powder, cumin, pepper flakes, and cocoa powder
  • Hot peppers, jalapeños/poblanos or serrano, I use some frozen poblanos that I purred over the summer.
  • A big can of crushed tomatoes
  • A small can of tomato paste
  • A can of diced tomatoes with chilies or plain
  • Beans- I use a can of pinto and a can of black beans, I have used kidney and chickpeas before too

Okay so here is how I do it:

First, wash and chop my peppers and onions…


Second, I sauté the peppers, onions and garlic in a pan in olive oil until tender…


Then I add about a teaspoon of each spice into the pan, you can just eyeball it…


It should look something like this, looks gross I know but I promise it will turn out good!


Then I add in the tomato paste, canned tomatoes, and hot peppers, and turn the heat on low…


Then I add my beans to my crock pot, and pour the sautéed mixture over top…


Let it cook for an hour or two on low, add corn 20 minutes before serving! I sometimes garnish with a dollop of plain greek yogurt (instead of sour cream), some crushed tortilla chips or a squeeze of fresh lime juice. Then enjoy!

Do you have a kick-ass chili recipe too? Or something you love to cook on lazy Sundays?

Yours Truly- M

How to: The-Bomb Ginger Dressing

You know the amazing ginger dressing served over salads at Thai restaurants that seems to make the salad taste SO good?Well, I am the type of person that really enjoys cooking, and as soon as I try something I like, I need to go home and try and copy it. No, my version is not the same, but it is pretty damn close and sooooo good.

Cooking has been something I enjoyed since high school. I always loved learning how to take a few things and make something really awesome. There is nothing I like better than a great farmers market haul and a quiet day cooking. But my process messy and hard to explain. I am not afraid to cook. I am not afraid to mess up, or to do something new. I go with my gut and taste as I go. That being said, I DO NOT FOLLOW RECIPES. I never really have. That is probably why I am not a strong baker..

But anyway, here is how I do my ginger dressing. If you have any questions at all, or variations you like…just leave me a comment and I would be glad to chat!


1. A nub of fresh ginger probably 3 inches long

2. Carrots, a handful or two of baby carrots will do

3. Oil, use whatever you have. Sesame is the “right” oil but I use olive because I had it

4. Vinegar, use whatever you have. Rice is the “right” vinegar, but I had white and apple cider so I used half and half

5. Onion, I used red, a 1/4 of a small one

6. Garlic, I used 2 spoonfuls of chopped fresh

7. Salt and pepper

Peel your ginger and chop up into smaller chunks, toss into a food processor/blender with carrots, onion and garlic. Look at the texture and add oil and vinegar until it dilutes to a consistency you like. Taste it and add salt and pepper if you want. Give it a taste and pour it into an old jar (hey, it’s green too!)

Pour over some lettuce and veggies and enjoy!!