Fall is here! Apple cider and gingerbread and Pumpkin Spice Lattes (probably the only time I go to Starbucks) and lots of hearty food. I am in love with the flavors of autumn… everything is warm and spicy and tastes like it came from heaven.

So here’s the easiest thing in the world. Spaghetti squash. Probably the most difficult thing about preparing this honker is slicing it in half. Thanks to the scarily sharp knives we just received from Ivan’s parents, I had no problem, but just be careful to cut only the squash and not your fingers!

This is a basic way of roasting a spaghetti squash. From there, you can use the shredded “meat” in so many ways, you will surprise yourself. Here are a few of my favorites…

1. Parmesan and Pea Squash Toss

2. Apple Sausage “Spaghetti”

3. Greek Inspired Squash Salad

4. Spaghetti Squash Carbonara

5. Lemon Shrimp with Herbed Spaghetti Squash

For the Recipes, click here:

Roasted Spaghetti Squash and 5 Ways to Eat It

We just got back from such a refreshing weekend packed with long hikes and some seriously breathtaking moments. I love to be outdoors. I find myself smiling the most when I’m sweaty and suntanned and breathing in fresh air. So the past few days have been a thrill!

Zion National park is a stunning place. Ivan and I tackled Angel’s Landing which helped us triumph over any fear of heights we might have had. There were moments when the trail would shrink to 2 feet and stretching down to either side were sheer drops of 12,000 feet. You can be sure we held pretty tightly to the chains that were nailed into the limestone. Reaching the top was euphoric and offered an insane view!

Keeping in tune with this refreshing weekend, as I was browsing through our pictures, I munched on this brightly seasoned lunch.

For the Recipe, click here:

Summery Squash Salad with Barley and Shrimp