Spaghetti Squash


This is the easiest dinner you’ll ever make!  Its delicious, healthy and for those on a low carb diet, this is officially going to be your pasta substitute bestie!  I picked up my spaghetti squash from Trader Joe’s (I know, I’m surprised they had it too).  I didn’t get a chance to carve a pumpkin for Halloween so scrapping out the seeds of this squash was as close as I got to making a  jack o lantern this year.  lol.


First step is to cut this sucker in half.  That was the hardest part for me but here’s a tip:  nuke it in the microwave for about 3 -5 mins.  The skin of the melon should soften up a bit and you’ll avoid a bloody accident in the kitchen…*squirms*  Next, drizzle some EVOO (extra virgin olive oil) and sea salt over it.  Pop it in a 350 degree oven for 40 minutes.


Try poking the outer edge of the squash with a fork.  If it’s soft, it’s ready to become spaghetti!  Take a fork and start scrapping off the sides until it starts to look like spaghetti.  Next, I like to top mine off with Newman’s tomato sauce, chopped up Italian sausages or ground beef, and some parmigiano reggiano to finish it off.


Buon Appetito!!



It appears that not only do I love using mustard in my cooking, but I find the colour especially fitting to wear for Fall as well.  I paired it with my new pair of coated green denim (which I am loving at the moment) and my burgundy longchamp tote.  Funny enough, I just realized I wore the three main hot dog condiment colors: mustard, ketchup and relish.  =) What can I say?  I love Fall colours!



I LOVE avocados!  So it makes total sense that I LOVE guacamole too.  I used this simple recipe and bought some surfboard tortilla chips from Traders to go with it.  The hubs and I love it as an afternoon snack or even when we’re enjoying a movie night in.  It literally takes 10 minutes to make!  Enjoy!


  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped  (I used 3 roma tomatoes instead)

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.