Recipe-Pizza Spaghetti Squash Boats

Hey Cats!

We’ve talked about how eating healthy was a big part of my life when I was in college, but unfortunately, I have fallen off the wagon since graduation. For some reason it has been extra hard to cook every night, so when I find healthy recipes that I love, I hang on to them!

I have a love-hate relationship with spaghetti squash. It usually sounds like a good idea at the grocery store, but then once I get home I realize that it’s a lot of trouble, and until now, I didn’t have a super delicious way to prepare it. A few weeks ago I was pushing my cart through Trader Joe’s and saw a spaghetti squash. “I haven’t made one of those in YEARS”, I said to myself, and tossed it in my basket without another thought. Then I got home and it was staring at me, asking me, “now what? Please not just garlic powder and cheese”. So I had to get creative. I scrolled through Pinterest for some inspiration, and came up with this pizza-inspired twice-baked squash.


Here’s what you will need:

-1 spaghetti squash

-1 cup marinara sauce

-1/2 cup grated mozzarella cheese

-1 tbsp olive oil

-salt, pepper, and garlic & onion powder to taste

Here’s what you do:

  1. First, prepare your spaghetti squash. There are a few ways to do this, but you’ll want to cut it in half lengthwise and cook it in the oven for optimum boat shape. Be careful while cutting it, it’s a dangerous task, especially if you only have steak knives. Anyways, bake at 400 degrees for 30-45 minutes, or until it is soft to the touch.
  2. Once the squash is cooked, scrape the “noodles” of one half into a mixing bowl. You can prepare both, but this recipe is for those of us cooking for one! I wrapped the other half in foil and stuck it in the fridge for another day, and just followed the same recipe!
  3. Mix the olive oil, salt, pepper, garlic and onion powder into the squash.
  4. Then, mix in 1/2 cup of the marinara sauce and 1/4 cup of the cheese.
  5. Next, spoon the squash mixture back into the shell.
  6. Top with the remaining sauce and cheese, and broil until the cheese is brown and bubbly!
  7. Enjoy your boat!

This is a yummy, healthy dinner that’s pretty filling and will make you feel great about yourself. Unless you go overboard on the cheese, which is understandable. Plus, if you’re cooking for only yourself, you have dinner for two nights! Spaghetti squash might just be my friend after all.

Recipe- Caramelized Onion and Kale Pizza

Hey Cats!

As you know, pizza is my latest obsession. Or should I say, making pizza is my latest obsession. And eating it. And talking about it. So all of it, pretty much. It’s my current goal to make all of my favorite meals into a pizza. Like most of my goals, I got started on this one right away and made a pizza inspired by one of my favorite pasta recipes. My sea-star shared this caramelized onion and kale linguine recipe from Camille Styles with me a couple of months ago, and I looooooved it. When I was looking for a pizza recipe, I couldn’t find one that I super loved, and my mind kept going back to the tangy onion and kale flavor combination. But I didn’t really want pasta, because you can’t freeze it like you can pizza, and I knew I was going to be gone most of the weekend. So I decided to make it into a pizza! I used the same caramelizing technique for the onions and kale, and used fresh mozzarella and pine nuts as well, only adding pesto for the sauce! And now I’m pretty sure that I’m a culinary genius, so stay tuned for my cookbook. Anyways, I’m excited to share this pizza with you!


Here’s what you’ll need:

– 1 tube refrigerated pizza dough (I used a whole wheat crust- super yummy with this flavor combo!)

-2-3 tablespoons pesto, depending on your taste

-1 8-oz log of fresh mozzarella, sliced

-1/2 of a large purple onion, thinly sliced

-1/4 bunch kale, chopped

-2 tablespoons (or more) pine nuts

-Parmesan cheese

Here’s what you do:

1. Preheat the oven according to the directions on the package.

2. Next, chop the onions and kale, but keep them separated.

3. Spray a cookie sheet with nonstick cooking spray, and then spread the pizza crust evenly on the pan.

4. Next, spread a layer of pesto on the dough. I personally think that a little pesto goes a long way, so my layer was pretty thin.

5. Then, arrange the mozzarella slices on top of the pesto. I actually didn’t use the whole 8 oz, but I did make sure every inch was covered with cheese.

6. Pop the crust into the oven for 8-10 minutes, or until the mozzarella starts to get bubbly.

7. While the crust is in the oven, heat two tablespoons of olive oil in a skillet over medium heat, and then add the onions.

8. Saute the onions for ten minutes, then add 1/4 teaspoon of salt, reduce the heat, and cook for 10-15 minutes more until the onions are caramelized. I know this sounds like a loooooong time, but it’s worth it, I promise!

9. Once the onions are caramelized, add the kale. Cover and cook for 5-7 minutes until the kale is wilted, but still bright green. (This is where I made a mistake: I cooked the veggies wayyy too long and burned them. They were delicious, but ugly).

10. After the kale is cooked, spread the kale-onion mixture evenly on top of the melted mozzarella. Well, as evenly as you can. Then sprinkle the pine nuts and parmesan on top, and pop it back into the oven for about 5 minutes until the cheese is melted.

11. Cut the pizza into squares and enjoy!


That’s all for meow!

For more Sweet Cats!, follow along at:


Recipe- Apricot Arugula Prosciutto Pizza

Hey Cats!

It’s Pre-Friday! That’s my new favorite way to refer to Thursday thanks to The Skimm. I feel like this week has gone by super fast- it seems like it was just the weekend yesterday! Speaking of weekends, one of my favorite things to do when I don’t have other plans is to make something new for dinner. It’s a long process that keeps me entertained for quite some time: I find a recipe, go to the grocery store, and then go home and make myself dinner! I know this makes me sound SUPER lame, but I promise I don’t do this like, every weekend. But I always find really great recipes, and I’m going to share my latest treasure with you!

I found this recipe in my Pioneer Woman cookbook, and I’ve been wanting to make it for a while. I had every intention of making it just as the recipe said, but the only fig spread I could find was about $6 for a tiny jar, and the other ingredients were getting pretty expensive, so I opted to use apricot jam instead! It turned out really delicious!


Here’s what you’ll need:

– 1 pizza crust (I’m not actually Ree Drummond, so I didn’t feel obligated to make my own- I used a refrigerated crust!)

-1/2 cup apricot jam

-One 12oz log of fresh mozzarella

-8 oz prosciutto (I just found a small package in the deli section, pre-sliced and ready to go!)

– About 1 &1/2 cups of arugula

-Shredded Parmesan cheese

Here’s what you do:

1. First, roll out the pizza dough onto a slightly greased cookie sheet. Spread it out evenly until it reaches the edge of the pan, or as close as it will get.

2. Next, spread the apricot jam evenly on the crust, leaving a little space on the edge.

3. After that, slice the mozzarella into thin rounds, and place them all over the pizza.

4. Bake at 425 for 12-15 minutes, until the cheese is melted and the crust is cooked.

5. Then, place the prosciutto slices on top of the cheese. I tore a couple of mine into smaller pieces to make sure there was prosciutto everywhere. 

6. Next, pile on the arugula. I didn’t pile mine too high, because I knew I was going to have over half of the pizza left over, and I wasn’t sure how it would keep in the fridge (update: it was perfect! The arugula didn’t wilt or anything!).

7. For the finishing touch, sprinkle a little Parmesan cheese over the top of the pizza. Enjoy!


I had to stop myself from not inhaling this whole pan by myself. The combination of the sweet apricot, creamy mozzarella, salty prosciutto, and spicy arugula is genius. It reminds me of my favorite pizza from Napa Flats in College Station: it’s date, prosciutto, and truffle oil and it’s also the perfect combo of sweet and salty. UGH so good. This pizza will change your life, I promise. You could whip this up for a night with friends, or you could make it for yourself and eat it for three days straight like I did! Either way, you can’t lose. Thanks again to Ree, my Aggie basketball bestie for the recipe!

That’s all for meow!

For more Sweet Cats!, follow along at:


Recipe- Caprese Quinoa

Hey Cats!

Happy Wednesday! Only one more day, then a long weekend- I can’t wait!

Last night for dinner, I made a new quinoa recipe that my sister shared with me, and it was SO good! She told me that she takes it in her lunch, which I’m definitely doing today. It uses red quinoa, which has a more chewy texture that I like better than regular quinoa. Here’s what you’ll need:

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– Red quinoa (I used 1/2 cup since I was making it for just myself as a side dish)

-Cherry tomatoes

-Fresh basil

-One mozzarella cheese stick

-Balsamic vinegar

Here’s what you do:

1. First, prepare the quinoa according to the package directions. As I said, I used 1/2 cup dry quinoa and 1 cup water.

2. While the quinoa is cooking, chop the rest of the ingredients. I sliced the tomatoes in half, finely chopped the basil, and sliced the cheese stick into round pieces.

3. Once the quinoa is finished, transfer it to a large bowl and add the tomatoes, basil, and cheese. Stir until incorporated. The cheese will start to melt, and while it doesn’t need to be completely melted, a little is okay!

4. Add about one tablespoon of balsamic vinegar and stir- but be careful that you don’t add too much- it’s strong!

5. Enjoy!

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How easy is that? I know that this isn’t the most exact recipe, but I didn’t really measure while I was making it…oops! Just add the ingredients to your taste! Also isn’t the garnish lovely? I usually forget about taking food pictures for my blog until its too late, but not this time!

That’s all for meow!

For more Sweet Cats!, follow along at:


Recipe- Caprese Salad in a Blanket

Hey Cats!

Every Thursday, I have four classes back-to-back, and it takes me at least 15 minutes to get to each one! My day starts at 8 am, and goes nonstop until 3:30. I bring a few snacks to get me through the day, but I’m always so hungry when I get home! This Thursday, I decided to use some leftover fresh mozzarella I had from when I made The Pioneer Woman’s Thai Chicken Pizza. I was also inspired by my roommate Kadie’s delicious Caprese pizza she made Wednesday night!

Here’s what you’ll need:

-1 large flour tortilla

-Fresh mozzarella

-Cherry tomatoes

-Italian seasoning

Here’s what you’ll do:

First, cut a few thin slices of mozzarella, and break into pieces over the tortilla.

Next, microwave for one minute, until the cheese is melted.

While the tortilla is in the microwave, slice 6-8 cherry tomatoes in half.

Remove tortilla from microwave and arrange tomato halves in the center.

Sprinkle Italian seasoning over the top of everything. My roomie Trina has this fabulous Italian seasoning grinder that I used, and I would definitely recommend it!

Finally, roll it up and enjoy!

photo (46)

This is great for a quick and easy lunch or snack, and it’s (fairly) healthy! Enjoy!

What’s your favorite after-school snack?

That’s all for meow!