Spaghetti Squash Italian Bake

Spaghetti Squash Italian Bake 2

It’s really cold here in North East Pennsylvania today, and I am in desperate need of going to the grocery store.  But the cold weather won and I’ve decided to stay inside.

I wanted something warm & yummy for lunch today, so I went looking in my fridge to see what I could throw together.  That’s how I came up with the Spaghetti Squash Italian Bake I’m posting today.  I hope you enjoy it.

**Please keep in mind, I threw this together from what I had in the fridge, so measurements are made at a guesstimate, you can adjust the recipe as needed, for your own taste.**

Spaghetti Squash Italian Bake


  • ½ of a prepared Spaghetti Squash (mine was already baked from a previous nights’ dinner)
  • ½ cup of browned hamburger
  • ½ cup of Bell Pepper (I had a red one in the fridge, but you could use whatever you have on hand)
  • ¼ cup of chopped Scallions
  • ½ cup of Spaghetti sauce (of your choice, I had some left over in the fridge)
  • ½ cup to 1 cup of shredded cheese (I used a white cheddar, but this would be good with whatever you have on hand)
  • Salt, pepper, garlic powder (to taste)


Heat oven to 350 & butter the inside of a baking dish

Mix together squash, hamburger, bell pepper, scallions, salt, pepper, garlic powder and spread out into the baking dish.

Sprinkle ½ of the shredded cheese over the squash mixture, then pour spaghetti sauce over the cheese/squash mixture and top it off with the remaining cheese. (I really like cheese, so I was very liberal in this last step)

Bake at 350 for approx 25 minutes, or until cheese is melted & bubbly

Serves 1-2 people, and you could always double to serve more.



Baked Parmesan Tomatoes

Baked Parm tomatoes

In my search for low-carb side dishes, I came across this awesome recipe for these Baked Parmesan Tomatoes.  They are great to pair with a delicious steak or chicken meal.  I’ve even made them for lunch as the main dish.  They are quick to make and have a ton of flavor.

Our local farmer’s market has some really good tomato choices, I often get a few large beef steak tomato when I’m going to use them as a main dish, or if I’m using them as a side, I will use tomatoes on the vine. The fresher the tomato, the more delicious these will be.

I hope you make them tonight and get to enjoy them as much as we do!!

Baked Parmesan Tomatoes

Makes: 4 servings

Active Time: 5 minutes

Total Time: 20 minutes


  • 4 tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil


  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: What you get: Vitamins A & C, potassium, calcium.

Baked Cheddar-Broccoli Cauliflower Cups

Broccoli & Cauliflower cheddar cheese cups #1

Over the past few months, I have been trying to follow a low-carb diet.  I love all sorts of vegetables, so I’ve been trying to switch out my family’s carbo loaded side dishes like noodles, potatoes & rice with healthier options like spaghetti squash, broccoli & cauliflower. (Having some members of the family that really don’t like vegetables makes this sometimes VERY hard to do lol) It’s been a learning process and so far, we’ve had some great food adventures together.

In doing so, we’ve found so many great recipes that have quickly become family favorites. Like these Baked Broccoli & Cauliflower Cheddar Cheese CupsWe have these at least once a week.  Its great hearing my daughter actually request that we have these, especially when we are having Parmesan Crusted Chicken!!

I hope you enjoy them as much as we do!!

Baked Broccoli & Cauliflower Cheddar Cheese Cups 

1 10 – ounce thawed broccoli
1 cup chicken/vegetable stock
1 cup riced cauliflower
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favorite kind, we’ve  used a mix of Cheddar, Parmesan and Colby Jack)
1/2 tsp salt, pepper, garlic – to taste

Prepare “riced” cauliflower (see below for instructions)

Let it cool for a few minutes

Throw in all the ingredients, but only use 1/2 of the cheese.

Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.

Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

How to “Rice” cauliflower


  • 1 Head of cauliflower
  • Seasonings (salt, pepper, garlic) to taste
  • 1 Tablespoon of water
  • Butter (optional)

Cut the Cauliflower flowerettes off the large stem

Grate over a large whole cheese grater (you could also put in a food processor or cut by hand) into a microwaveable bowl

Add 1 Tablespoon of water and seasonings to taste

Microwave for 6 min

Stir in butter