Spaghetti Squash Veggie Bake

I have been lovin’ Mondays this semester. I get up super early to take Devin to school, work out for an hour, eat breakfast, take a shower and then it’s still not even 9 o’lock yet! Travis goes to work and I have the house to myself until I leave for my 4 o’clock class. It’s usually a “write papers, make presentations and do home work kinda day”. In between studying, I cook.

Last week I roasted a spaghetti squash at 400 degrees for about an hour. Let it cool for a few minutes so you don’t burn yourself! Then use a fork to scoop it into a small baking dish (about a 8×8 size).

roasted spaghetti squash

I looked around in the fridge for some ideas for what to put on the squash. At first I was just going to dump some jarred sauce on it but then I decided to add some veggies to my veggies. I got out a half an onion, 1 zucchini and 2 cloves of garlic, then chopped, diced and sauteed them up in a skillet until almost tender. Then I added a 14 ounce can of organic diced tomatoes and a little oregano, salt and pepper and let it simmer for 10 minutes or so while I went back to my studying.

Then I dumped it over the squash and mixed it around…

spaghetti squash

Covered it with some freshly shredded parmigiano-reggiano…

cover it with cheese

and baked it at 350 for 15 minutes until the cheese melted into the veggie crevices!

Spaghetti Squash Veggie Bake

Lunch is served!

Classic Summer Basil Pesto

The tiny, sweet basil plants I put in the ground in early May have gone crazy with all the rain we’ve had this summer in Richmond! The basil in this basket is only one of my three plants!

Sweet basil from my garden

I visited my little sister Angela’s house last week and she made us a grilled cheese panini with sliced tomatoes and basil…that she had purchased from the store. The sandwich was amazing (I need a panini maker) but I did remind her that I have tons of basil growing and next time to have me bring some over 🙂

homemade pesto

I had enough basil to make 3 batches of this recipe. I washed the basil on the stems and then I placed the picked leaves in a colander as I was working. Some recipes call for the leaves to be dried first but I didn’t find this step necessary. 

I was able to freeze 11 one half cup containers of pesto for later use!

Classic Basil Pesto

  • 2 1/2 cups basil, packed
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup EVOO
  • 1/2 cup Parmigiano-Reggiano, shredded
  • 1 heaping teaspoon kosher salt
  • freshly cracked black pepper


  • In a high powered blender place basil, garlic and pine nuts. Stream in EVOO while blender is on low setting. I had to turn off the blender and scrape down the sides a couple of times to help it along. Once blended add in cheese, salt and pepper and blend until just combined.