Stuffed Spaghetti Squash

Stuffed Spaghetti Squash /

And just like that, it’s squash season again!

Admittedly, until last year, spaghetti squash was not my favorite. I think butternut gets all the fall glory and poor spaghetti squash, well, it’s just inaccurately named. The name implies that you can sauce it up and twirl it with a fork – and if that’s what you’re craving, maybe go check out one of these recipes.

If you’re up for roasted squash strands fluffed up with a fork and stuffed with delicious things, then keep reading!

Stuffed Spaghetti Squash /

I had this small-ish spaghetti squash that was the perfect size to serve as “bowls” for two individual servings. The filling here is what you might stuff into a burrito bowl: black beans, roasted tomatoes, corn, pepitas and avocado. Instead of sour cream, I served it with this delicious cashew cream that’s blended with cilantro and roasted poblano.

So to recap: this is vegan, gluten free, and still not pasta.

Stuffed Spaghetti Squash /

This recipe is super easy but the longest part is waiting for everything to roast. Pour yourself a glass of wine (or two), check your instagram, talk to your husband – occupy yourself for about an hour (make the sauce) – and then stuff and serve!

Stuffed Spaghetti Squash /

Chipotle Apple Sweet Potato Salad

Roasted Chipotle Apple Sweet Potato Salad /

This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident herehere, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.

Roasted Chipotle Apple Sweet Potato Salad /

The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.

The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?

Roasted Chipotle Apple Sweet Potato Salad / Roasted Chipotle Apple Sweet Potato Salad /

In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!

Veggie Tacos with Avocado-Tomatillo Sauce

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.

The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.

It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.

Creamy Avocado Tomatillo Salsa /

I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

Healthy after school snacks

Healthy After School Snacks /

Ok, so I don’t go to school nor do I have a child that goes to school… BUT I still have a healthy appetite for a good snack once 3pm rolls around. Here are some of my favorite heatlhy/healthier go-to treats… If you’re packing lunch boxes, some of these will work there too:

Healthy After School Snacks /

Vegan Chocolate Chip Cookies
(these are made with coconut oil!)

Strawberry Avocado Toast
(use other fruits if you don’t have strawberries)

Maple Walnut Granola

Peanut Butter Crispy Treats
(a healthier no-marshmallow vegan version)

Rainbow Smoothies

Healthy After School Snacks /

Carrot Hummus
(not sure if your kid will eat collards, but the hummus recipe is tasty)

Almond-ella spread
(like nutella but not)

Chocolate PB&J Cups

Pistachio Cranberry Cookies
(a favorite from Amy Chaplin’s book)

Happy snacking!

Healthy After School Snacks / @loveandlemons

Fig, Feta & Mint Crostini

Fig, Feta & Mint Crostini /

I don’t know anyone who doesn’t like figs – they’re so sweet and unassuming – but I avoided them for years due to my childhood dislike of Fig Newtons. I was just never a fan of that packaged fig flavor. Later, I came to realize (of course!) that fresh figs are amazing. They’re in season now, and their season is short, so you should go find some.

When I have fresh figs, they only seem to last a day (maybe two) so I usually make something really simple with them. Figs, feta and mint are a delicious combination, so I love them in these little sweet & savory crostini bites!