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spaghetti squash greek salad

 

I made this salad last week for meal prep and instantly loved it. The spaghetti squash soaks up so much flavor from the dressing, but doesn’t get soggy in the fridge like a lettuce salad would.  I’ve always loved greek salads and all the flavors that go into it, so this was just a fun & new way to enjoy it! I took it for lunch to work with a side of crackers and hummus, but it would also be great with some grilled chicken on top for a more filling dinner.

Spaghetti Squash Greek Salad Recipe:

for the salad:

1 spaghetti squash

1 cup diced cucumber

1 cup diced tomato

1/4 cup roughly chopped kalamata olives

1/4 cup diced red onion

1/4 cup crumbled feta cheese

for the dressing:

2 tablespoons olive oil

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juice of 1 lemon (about 2 tablespoons)

1 teaspoon dijon mustard

1/8 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

steps:

  1. Cook your spaghetti squash and let cool enough to handle. For ease, I usually slice my spaghetti squash in half lengthwise, scoop out the seeds inside, place inside down on a microwave-safe plate, and microwave for 8-10 minutes depending on the size of squash. You can also roast your squash at 400 degrees F for about 40 minutes as well.
  2. While the squash is cooling, make your dressing by whisking together the olive oil, red wine vinegar, lemon juice, dijon mustard, salt, pepper and oregano.
  3. Once the squash has cooled down, scrape out the “noodles” with a fork and place in a large bowl. Add all the chopped veggies and stir to combine. Add the dressing and toss. Finally, add the feta cheese!
  4. (I know in the below video, i did this in a different order and tossed the squash straight into the bowl of dressing, BUT i would recommend adding the dressing to the squash instead so that you can add as much or as little dressing as you prefer. Every spaghetti squash varies in size so the amount of dressing necessary may vary as well!)
  5. Place in fridge until the squash is completely cold and enjoy!

 

 

farro salad with grilled halloumi

If you are looking for a filling and fresh side dish, this farro salad is a perfect option! It has a great balance of sweet, salty, savory, and tart. Throw some diced grilled chicken on top and easily make this a full meal. Enjoy!

Here is how I made it:

Farro Salad with Grilled Halloumi Recipe:

1 cup dried farro

2/3 cup cubed halloumi cheese

1/3 cup pomegranate seeds

1/3 cup slivered toasted almonds

1/3 cup chopped green onions

3 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon dijon mustard

1/2 tablespoon agave
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1/2 teaspoon salt

1/2 teaspoon pepper

steps: 

  1. Cook farro according to package instructions.
  2. In a medium pan, heat 1 tablespoon of olive oil on medium heat. Add in the halloumi cubes and sauté for about 5 minutes, stirring constantly, until all sides are golden brown and toasted
  3. In a small bowl, whisk together the remaining 2 tablespoons olive oil along with the lemon juice, dijon, agave, salt, and pepper.
  4. In a large serving bowl toss together the cooked farro, grilled halloumi, pomegranate seeds, almonds, green onions, and dressing. Enjoy at room temperature or cold!

** If you eat the salad as leftovers, you may need to toss in some extra olive oil or lemon juice, as the farro does tend to soak up the liquids if left in the fridge overnight.

 

 

 

 

 

mushroom spaghetti squash sauté

This sautéed spaghetti squash recipe is the perfect fall side dish. Mushrooms add some heartiness to the dish, while the onion adds amazing flavor, and then of course- the parm- adds the creamy saltiness everyone loves. For an extra special boost of flavor, I added some Sabatino Tartufi Truffle Zest on top, but don’t worry – the dish is perfectly delicious without this as well!

Here’s how I made it:

Mushroom Spaghetti Squash Sauté:

Ingredients:

1/2 large spaghetti squash

About 10 oz mushrooms of your choice, roughly sliced

1/2 large red onion, sliced very thin

2 tbs olive oil

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried rosemary

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1 glove garlic, minced

1/2 cup water (or broth)

1/2 cup parmesan cheese

red pepper flakes to taste

Sabatino Tartufi Truffle Zest to taste (optional)

Steps:

  1. Cook your spaghetti squash and let cool enough to handle. For ease, I usually slice my spaghetti squash in half lengthwise, scoop out the seeds inside, place inside down on a microwave-safe plate, and microwave for 8-10 minutes depending on the size of squash. You can also roast your squash at 400 degrees F for about 40 minutes as well.
  2. While the spaghetti squash is cooling, heat 1 tbs of olive oil in a large pan over medium heat. Add in the red onions and sauté for about 5 minutes or until onions are soft and lightly browned.
  3. Next, add in the other 1 tbs olive oil, mushrooms, salt, pepper, thyme, oregano, rosemary, and garlic to the pan.
  4. After a couple minutes of cooking the mushrooms, add in 1/4 cup water (or broth) to the pan, and cook until the mushrooms and onions have absorbed all the water and the mushrooms are softened and browned, about 5 minutes.
  5. Add the second 1/4 cup of water (or broth) to the pan, along with the spaghetti squash noodles. Toss until all ingredients are well incorporated. Finally, stir in the parmesan cheese and add red pepper flakes and truffle zest (optional) to taste. Enjoy!

 

pumpkin mac & cheese

This Pumpkin Mac & Cheese is the perfect comfort dish with just a hint of Fall. The pumpkin puree adds an extra creamy element and a unique sweetness to the dish. Perfect for your Friendsgiving!!

Here is how I made it:

Pumpkin Mac & Cheese Recipe

14-16 oz noodles of your choice
1 and 1/2 cups pure canned pumpkin puree
1 and 1/2 cups milk (I used 2%)
1/2 teaspoon salt + more to taste if necessary at the end
1/2 teaspoon ground mustard seed
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 cups sharp cheddar

steps:

  1. Cook the noodles according to package.

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  2. While the noodles are boiling, add the pumpkin puree and milk to a large pot on medium heat and stir until combined.
  3. To the pumpkin mixture, add the salt, ground mustard seed, pepper, and nutmeg. Stir and let the mixture heat up for a couple minutes.
  4. Once the pumpkin mixture is heated throughout, add in the sharp cheddar cheese and stir until it is completely melted (around 3-5 minutes).
  5. Once the noodles are al dente, drain them and add them to the cheesy pumpkin sauce. Stir everything until well combined.
  6. Season to taste and enjoy!

***TIP: if you are reheating this for leftovers- heat in a large pot on the stove and add in additional milk/cheese as needed to help the sauce loosen back up.

 

 

 

 

 

chickpea “tuna” salad

Craving some tuna salad for lunch but don’t want to fill your office or classroom with a strong fishy smell? This chickpea tuna salad is my favorite solution. It is also great for vegetarians looking for a protein packed lunch idea. Serve it in a sandwich or wrap, or pile it on top of some greens, and you have a delicious meal! Watch the video below to see how I make my chickpea tuna salad!

Here is how I made it:

Chickpea Tuna Recipe: 

1 15.5 oz can of garbanzo beans/chickpeas

1 tablespoon lemon juice

2 tablespoons greek yogurt (I used 2% Fage)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

2 celery stalks, diced

2 pickle slices, diced

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1/4 cup red onion, diced

2 teaspoons capers

steps:

  1. In a medium bowl, add your drained can of garbanzo beans. Mash with the back of a fork.
  2. Add in lemon juice and continue to mash until your desired consistency. Stir in the greek yogurt.
  3. Add in the salt, pepper, garlic powder, paprika, celery, pickles, red onion, and capers. Mix everything to combine.
  4. Serve your chickpea tuna any way you’d like! In the video, I served it up on top of a salad with cucumber, carrots, sunflower seeds and Italian dressing. Enjoy!

 

tuna