Spaghetti Squash with Edamame and Tomatoes

I love coming up with new recipes and if I do say so myself this dish is seriously delicious. It was also so easy to make and best part it’s completely vegan and has very little calories! Cant beat that- happy hump day y’all!


  • Spaghetti Squash
  • 1 cup red onion (diced)
  • 4 cloves smashed garlic cloves
  • 1 cup mukimame (shelled soybeans)
  • 1 cup fresh cherry tomatoes (cut into fours)
  • 2 tablespoons canola oil
  • 3 tablespoons D’Avolio Sicilian Lemon Vinegar or white balsamic vinegar
  • 3 tablespoons D’Avolio Milanese Gremolata or specialty e.v.o.o
  • salt and pepper to taste
  • crushed red pepper flakes to taste
  • 1/3 cup water


1) Start by preheating the oven to 425 degrees, cut the squash in half, take out the seeds and rub a little bit of olive oil all over the squash and place in oven for 30 minutes or until tender

2) Add the canola oil to a medium sized skillet over medium to high heat, once the oil is hot add the red onion and let caramelize, stirring frequently. Add the garlic and lower heat to medium low, let cook for 1-2 minutes and then add the water, mukimame, tomatoes, lemon vinegar and Milanese Gremolata.    photo-18

3) Stir the sauce mixture frequently for about 8-10 minutes. In the meantime take the squash and use a fork to break up the squash make sure it is all broken up and add to the mixture. I only used half of the squash and saved the rest for later.

4) Add salt and pepper and red pepper flakes if you desire! photo-16

Serves two large portions.

Tofu Scramble


  • 1/3 package of extra-firm tofu
  • 1/2 cup of black beans
  • 1/2 cup of salsa style diced tomatoes
  • 1 small bunch of shredded carrots
  • 1/2 of a zucchini (diced)
  • 1/3 cup of diced red onion
  • 2 cloves of fresh garlic (minced)
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons canola oil


1) Start by taking the tofu out of the package, place in a bowl and dry with paper towel.

2.) Add the canola oil to a medium sized skillet and turn to medium to low heat. Add the red onion, let them sweat for about five minutes and then add the garlic for 1-2 minutes. Add the carrots and zucchini and let cook for about five minutes or until tender.

3.) Crumble the tofu using your fingers and then add to the skillet along with the black beans. Add the cumin, garlic powder, and Cajun seasoning and let cook for about 5 minutes stirring frequently. Serves 2

Stuffed Grape Leaves Casserole

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  • 30 jarred or fresh grape leaves
  • 2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish
  • 1 large onion, finely diced (2 cups)
  • 1 cup brown rice
  • 2 cups low-sodium tomato juice or vegetable juice
  • 1 cup chopped unsalted, hulled pistachios
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh mint
  • 1 cup raisins or dried currants
  • ¼ cup lemon juice
  • 1/2 cup pomegranate juice


1. Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil and 1/2 cup pomegranate juice. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)

3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.

Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula

Per 1 1/2-cup serving:

  • Calories: 341
  • Protein: 8 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 48 g
  • Cholesterol: 0 mg
  • Sodium: 408 mg
  • Fiber: 6 g
  • Sugar: 17 g