Turkey Bolognese with Spaghetti Squash Pasta Recipe

I absolutely LOVE carbs and really can’t imagine life without them, but sometimes I do try to cutback on them a bit.  Pasta is a constant staple in my life, and when I’m trying to cutback on carbs but still have a pasta craving, spaghetti squash “pasta” has become a go-to favorite of mine.  I honestly didn’t think that I’d like it and thought that there was no way I’d be satisfied by it, but I couldn’t have been more wrong.  Not only is it totally delish and filling, but it’s also a great way to get some more veggies into your diet.  I add more veggies than usual to this turkey bolognese sauce for an added veggie boost, and I’ll use the leftovers with things other than the spaghetti squash – for example, I’ll shove some into a roll, top it with some fresh mozzarella cheese and heat it up for a great sandwich for lunch the next day.


This is so good that you’ll actually forget that you’re not eating real pasta


  • 1 Spaghetti Squash
  • 3 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and finely chopped (you can just use 1 if you don’t want so many veggies)
  • 2 stalks celery, finely chopped (you can just use 1 if you don’t want so many veggies)
  • 1 pound ground turkey meat
  • 3-4 cups of your favorite pasta sauce
  • salt & pepper to taste
  • italian seasoning to taste (optional)


Pre-heat oven to 375 degrees.  With a small knife or fork, pierce the squash all over.  Place squash on a foil-covered baking sheet and roast for 30 minutes, then flip it to the other side and continue roasting until the squash is tender when pierced with a knife or fork (about another 30-45 minutes depending on the size of the squash).  Remove from the oven and let it cool down.  When cool enough to handle, cut it in half, scoop out and discard the seeds, and scrape the flesh with a fork into long thin strands, and voila…there’s your pasta!

Meanwhile, heat the oil in a large frying pan over medium heat.  Add the onion and garlic and sauté until they are translucent, about 5 minutes or so.  Add the carrots and celery and sauté until the veggies get tender, about another 5 minutes or so.  Add the turkey meat and sauté for 2-3 minutes, breaking up the meat as you stir.  Add the marinara sauce – I end up using almost an entire jar but if you like a thicker sauce, add about 3 cups, if you like more liquid, add 4 cups or the whole jar, up to you! Lower the heat to medium-low heat and simmer gently for 15 minutes, stirring occasionally. Season sauce with salt and pepper to taste, and if you want an extra kick of seasoning, add a pinch of italian seasoning as well.

Assemble your spaghetti squash “pasta” on a plate, top with sauce and parmesan cheese and ENJOY!!

serves 6  




Yelp’s Top 100 Places to Eat in the US

Recently, Yelp released the data on the top 100 places to eat in the US, with restaurants ranging from the high to low end.  I’m a total food nerd and am always reading up on restaurants to try out so I totally geeked out when I saw this list, and marked off restaurants I’d already been to and started making a list of the restaurants I want to try on upcoming trips that I’ll be taking.  I was also super excited when I saw this list because it featured a lot of local restaurants here in San Diego as well!  So for all you fellow foodie nerds like me out there, I hope you use and enjoy this list as much as I did! Check out the link for the full list, but here’s the top 10: 

1. Da Poke Shack, Kailua-Kona, HI
2. Paseo, Seattle, WA
3. Oklahoma Joe’s Barbecue, Kansas City, KS
4. The Cinnamon Snail, New York, NY
5. Porto’s Bakery, Burbank, CA
6. Dametra Cafe, Carmel by the Sea, CA
7. Alinea, Chicago, IL
8. Franklin Barbecue, Austin, TX
9. Gary Danko, San Francisco, CA
10. Joe’s Falafel, Los Angeles, CA 

What a Week’s Worth of Groceries Looks Like Around the World

This family of 9 from Ecuador spent $32
for their week’s worth of groceries
I came across this link of a series of work done by photographer Peter Menzel of what a week of groceries looks like around the world and found it absolutely fascinating.  Not only does it show the groceries bought, but the families themselves, the country they’re from and the amount spent on their groceries for the week.  I found it really interesting that the families with smaller budgets seemed to buy much more fresh fruits and vegetables, legumes, lean proteins and grains and very little, if any, processed food.  Many people in America say that it’s hard to eat healthy because it’s too expensive to buy “healthy” food but I think that this series proves it’s a lot cheaper and easier than we think.  The photos definitely speak for themselves so check them out!

Natural Health & Nutrition Food Pyramid

Finding a good and natural health guide and pyramid of what you should be consuming has been challenging.  I don’t really find that the FDA food pyramid gives you a guide that’s focused on natural, organic, and fresh products, nor does it promote the intake of supplements or exercise.  So when I came across this guide from Natural Healthy Concepts, I really liked that their focus was on wellness, health and nutrition and had to share!


Pitaya – The New Superfruit!


Move over acai, there’s a new super fruit in town!   Also known as dragon fruit, pitaya is found mostly in Asia, Central and South America and depending on where it’s grown, the color and taste vary.  The pitaya grown in Central America has a gorgeous hot pink color that’s sprinkled with tiny black edible seeds kind of like a kiwi, and has a really unique, mildly sweet taste that’s like no other fruit I’ve tried.  It’s low in sugar and carbohydrates, while being packed with fiber, antioxidants, omega-3s, vitamin C, calcium and magnesium.  You can find Pitaya Plus online, at a ton of juice bars, and at health food stores all around so definitely give it a try if you haven’t already.  I enjoy it as a smoothie, or as a bowl topped with fruit and granola, and it’s a totally indulgent treat that you don’t have to feel guilty about enjoying.