Spring Spaghetti Squash Salad


Serves: 4

-1 medium spaghetti squash

-2 tablespoons olive oil

-1/2 lb. asparagus, cut into 1 inch pieces

-1 red bell pepper, diced

-2 cloves garlic, minced

-1/2 cup parmesan cheese (optional)

-1 tablespoon fresh dill, chopped finely

-Salt & pepper to taste

Using a large, sharp knife, cut the spaghetti squash in half length-wise. Make sure you are doing this on a non-slippery surface. It can get kind of tricky! Remove the seeds from the inside of the squash using a metal spoon.  Place the two halves onto a large, microwave-safe plate, and cover them with moist paper towels. Place into the microwave for ~20 minutes, or until the spaghetti squash is tender but not mushy. Set aside and let it cool for about 5 minutes.

While the spaghetti squash is in the microwave, heat the 2 tablespoons of olive oil in a large frying pan. Add the red pepper and asparagus and cook until tender; about 3-4 minutes. Add the garlic, stir, then remove from the heat. When the spaghetti squash has cooled a little, spoon out the squash into the skillet with the other vegetables and stir it around so that the vegetables are evenly distributed. Add the parmesan cheese, the fresh dill, and any salt & pepper if you’d like. I then like to serve the salad in the spaghetti squash skin itself for presentation, but do whatever you’d prefer!

Naan Pizzas with Sweet Pea Pesto, Caramelized Onions, and Roasted Cherry Tomatoes


I wanted to do a very “springy” recipes, and sweet peas always come to mind. This recipe was really easy to do. I got all of my ingredients from Trader Joe’s, but most grocery stores now have naan bread. These ones are a little thinner than the ones I have found at other grocery stores, but the size of the naan should not affect the cooking time that much at all.

I am breaking this recipe down into sections on how to make each part of it just so it’s a little bit easier to follow. Don’t get overwhelmed by the different aspects of this recipe; each part is actually really simple and does not take a lot of time!

Another thing–I used cilantro as an added flavor to the sweet pea pesto. You can use basil instead if you would prefer (I know not everyone likes cilantro!)

Yield: 5 Naan Pizzas

Sweet Pea Pesto:

-1 and 1/2 cups frozen peas, thawed

-About 2 tablespoons cilantro (again, you can use basil if you’d prefer)

-1/2 cup extra virgin olive oil

-1/2 cup shredded Parmesan cheese

-1 clove garlic

-1 tsp. salt

-2 tsp. pepper

In a food processor, blender, or something like a Nutri Bullet, put ALL of the ingredients in. Blend well until completely smooth. Taste for salt and pepper and adjust if you need to. The consistency should be like a thick greek yogurt when you are done making it.

Cherry Tomatoes:

-1 and 1/2 cups cherry tomatoes

-2 tablespoons olive oil

-salt and pepper

Preheat the oven to 400 degrees. Place the cherry tomatoes on a baking sheet and toss them in the olive oil and salt and pepper. Bake for about 15-20 minutes until they pop and get some golden brown color. Keep the oven heated at 400 degrees for when we put the pizzas in the oven later.

Caramelized Onions:

-2 large white onions

-2 tablespoons olive oil

Slice the onions in very thin rings. In a large pan, add the olive oil and the slices of onions. Cook on medium/low heat for around 30 minutes, or until they are all golden brown and very soft in texture.


-5 Naan Pizza Crusts

-1 cup shredded extra sharp cheddar cheese

With the oven already preheated to 400 degrees, place the naan pizza crusts onto a large baking tray. Spread the sweet pea pesto on each of the crusts using a spatula or spoon. Top with the caramelized onions, the tomatoes, and then just a sprinkle of the cheese. I did not make these too cheesy because there are so many other flavors. Place into the oven for just about 5 minutes until the cheese has melted, and enjoy!