How I Make Perfect Spaghetti Squash

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Especially in the fall, spaghetti squash is one of my favorite things to meal prep. I love all squash really, but spaghetti squash is so much fun! I’ve cooked quite a few of them in my day, and I’ve discovered some tips & tricks to get those perfect “noodles” every time. Read on to hear them & try it for yourself!

One of the simplest meals to make using spaghetti squash is just to saute it with some marinara sauce & ground turkey or chicken sausage. I like to have a piece of garlic toast on the side for some carbohydrates, too. You could also bake it into a casserole dish, like this one. The list goes on & on!

To make your squash:

1. Cut spaghetti squash in half & place face down on a baking pan or in air fryer basket.

2. Cook.

   • Oven: Cook on 425°F JUST until the skin starts to give & feel a little bit soft. Any further than that, your ‘spaghetti’ will be more like mush. (It usually takes about 30 minutes)

   • Air fryer: Cook on 400°F for 15 minutes.

3. Let the squash cool completely & then de-seed the middle. (Everything should come out in one scoop!)

4. “Shred” the squash with a fork to make your spaghetti.

5. You can store it in an airtight container in the fridge for up to a week. I like to put a paper towel in it as well to soak up any extra moisture.

   
   I don’t add any oil or seasoning until I’m reheating the squash in a pan to eat (rather than just meal prepping it). That way, I can essentially make it any flavor I want with whatever additions I have on hand! 

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Healthy Never-Fail Tuna/Chicken Salad

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When I was younger, I despised any form of chicken or tuna salad. I didn’t like tuna, for one, but mayonnaise disgusted me. That part hasn’t changed (sorry mayo), but let me tell you what has…

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I now eat tuna and/or chicken salad at least once a week. I have been for a couple years, and I’ve been using the same recipe since way early on. It’s simple, quick, healthy, and DANG good.

It’s also versatile, because I use this recipe with both canned tuna and chicken, as well as canned salmon! I love eating it with crackers, on a sandwich, or building a fancy bowl or salad around it.

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If you are a mayo fan, have at it! Feel free to use mayonnaise or a vegan alternative in place of the yogurt. It’s just not my thing 😝

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what you’ll need:

• 1 can of chicken, tuna, or salmon

  • If using a “no salt added” variety, you may need to add salt to taste

• 2-3 TB plain Greek yogurt

• 1/2-1 TB mustard (yellow, honey, spicy, dijon, etc.)

• garlic powder

• lemon pepper seasoning

Mix everything together and you’re done! If not eating right away, store in an airtight container in the fridge.

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5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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