Cheesy Spaghetti Squash


A guest post from our customer Gloria:

Cheesy Spaghetti Squash Casserole

1 medium spaghetti squash (Brewer’s Organics)

2 tbsp butter

1 small onion, sliced thinly (Brewer’s Organics)

1/2 cup ricotta cheese

1/2 cup mozzarella cheese


Cut spaghetti squash in half lengthwise and scrape out seeds.

Bake in microwave:  Place in baking dish with about 1/4″ of water, covered with saran wrap and microwave  for 10-12 minutes or until soft.

Bake in oven:  Place on a cookie sheet (on a silicone sheet) and bake for 45 minutes or until soft.


Preheat the oven to 375*.


Saute the onions and butter over medium heat, until the onions start to caramelize.  Add salt, pepper (and any other preferred seasonings) to taste.


Scrape out the squash with a fork and put in a medium sized mixing bowl.  Mix in the onions, ricotta and 1/4 cup of mozzarella cheese.  Butter a baking dish and add the mixture to it, topping with remaining mozzarella cheese.


Bake for 15-20 minutes until it starts to bubble and turn golden brown.



You can change up the flavor by substituting different cheeses like a sharp cheddar but I tried this out along the lines of a more Italian, creamy flavor.   You could also prepare this the night before and then just pop it in the oven to bake it.

Quinoa Stuffed Acorn Squash


A guest post from Katie:

I love fall and all the great harvest it brings! Squash soups, pumpkin breads and all the warm delicious meals! I made this really easy baked Squash for dinner and can appease vegetarians as well!

The sweet brown sugar melted into the squash as it bakes offsets the savory quinoa veggie mix you’ll stuff it with. There are a million things you could alter in this,so get creative!


1/2 cup of quinoa

1 red pepper

2 carrots

1 acorn squash halved

1 tbsp of organic brown sugar

1 tbsp of butter


Halve the squash and place in a pan at 400 degrees for one hour. I put a little bit of water in the pan so it doesn’t burn the outsides of the squash. About 1 inch of water is fine. Scoop out the insides and place a little bit of butter and brown sugar in each half.

Meanwhile cook 1/2 cup of qunoia as you normally would. I then sauteed some sweeter veggies to mix in. I chose a sweet red bell pepper, diced. And a few carrots shaved. Both are more savory than the squash, but still a tad sweet. After soft, mix in with quinoa.

Spoon mixture into the Acorn squash halves and serve!



Baked Acorn Squash & Baked Spaghetti Squash with Meat Sauce


Guest blogger Ashley is sharing some fall recipes:


Baked Acorn Squash:

Squash is coming on to the scene and it sure is good.  I have an acorn squash and a spaghetti squash as well sitting in my kitchen waiting to be cooked.  The last time I cooked an acorn squash I used a simple recipe and it was so delicious and healthy. 

Preheat the oven to 350 degrees.  Cover a baking sheet with aluminum foil to reduce clean up time.  Using a sharp knife, cut the squash in half and remove the seeds. 

I spread coconut oil on the inside and the outside of the squash. Feel free to use salt and pepper or any other spices you like to give it some flavor.  Bake in the oven for 40 minutes.


Spaghetti Squash with Meat Sauce

It has become popular to substitute noodles with spaghetti squash.  Here is a yummy spaghetti sauce recipe to pour over the squash.  Feel free to cook the spaghetti squash the same way I cooked my acorn squash.  You probably won’t need to spice it because the sauce will have plenty of flavor.

Spaghetti Meat Sauce:

28 oz. tomato sauce (I use organic with sauces, just be aware of the sodium content)

28 oz. diced tomatoes

1 lb. ground beef or ground turkey

1 onion, diced

1 pkg mushrooms, sliced

1 tbsp. basil

1 tbsp. pepper

garlic powder to taste

1 zucchini, diced (optional)


1. Brown the meat and make sure once cooked to drain the excess fat.

2. In a skillet, sauté the veggies using coconut oil.

3. Once the veggies are cooked, add the tomatoes, sauce, spices and meat to the mix.

4. Serve over your cooked spaghetti squash.


I love the fall and the food that comes along with it.  The four seasons allow us to mix up our meals throughout the year which is nice.  Variety in our diets is the key to being able to eat healthy and stay on track for the long term.  Get ready to carve those pumpkins into jack-o-lanterns and enjoy this spin on spaghetti.  It’s also a great time of year to get outside and run.  Enjoy the breeze without humidity and get fresh air before the winter comes.  Happy October everyone.