How to Cook Spaghetti Squash

Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes. First things first: cut it in half lengthwise. Then, scoop out the seeds and roast it. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Then, poke a few holes in…

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Shiitake Maki with Carrot Ginger Sauce

Fun & fresh veggie sushi rolls made with brown rice, roasted shiitakes, cabbage, cucumber, avocado, and a tangy carrot-ginger dipping sauce.

It’s sushi day! You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because it’s fun, it’s affordable, and it’s way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls! These rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color. There’s also a fun dipping sauce – the carrot ginger dressing from the Rainbow Kale Salad that…

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Rainbow Kale Salad with Carrot Ginger Dressing

This happy, feel-good kale salad is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!

Is it just me, or does it seem like the kale salad has gone out of style? For a while there, the internet was a kale-crazy place to be, but it seems to have fallen out of favor due to cauliflower salads, roasted squash salads, and even pasta salads. While I was pondering this important life issue, I realized that it had not only been a while since I’d posted a kale salad recipe – it had been a while since I’d even made a kale salad for myself… so I thought – let’s bring it back(!) with this super fresh,…

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Baked Feta with Chickpeas & Kale

Slabs of feta cheese simmered in a cumin-spiced tomato sauce may sound unconventional, but this simple dish makes a delicious vegetarian dinner.

It’s Saturday…if you have friends coming over for dinner but you don’t feel like spending all day in the kitchen, I’ve got just the thing for you. This baked feta recipe comes from the book Cook90 by David Tamarkin, the editor and digital director of Epicurious. It’s a great book that’s full of accessible, easy-to-prepare dishes. Cook90 is essentially a guide to help you get in the habit of cooking by cooking for 90 days in a row. However, it isn’t a diet plan or a cleanse or anything like that. The idea is that if you’re someone who wants…

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Sesame Orange Noodle Bowl

This easy noodle bowl is a delicious combination of crispy snap peas, sweet orange segments, shiitake mushrooms, and a savory miso dressing.

I love bowl food, and I’m pretty sure most of you do, too. “Bowl food” always has a mix of delicious veggie-heavy ingredients with varying tastes, textures, and flavors. In my opinion, the essential components are something crunchy, something soft, something sweet, something salty, and a delicious sauce to pull it all together. Bowl food is fun to eat because you get something a little different in each bite (that is, unless you’re Jack and you stir your whole bowl together, but I digress…). The inconvenient thing about component bowls is that all those components can take time to prepare because chopping…

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A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.