Vegetarian Recipes

Hello gorgeous! Thank you for visiting my website today! This week I made two new vegetarian recipes and they were both AMAZING! My husband was actually a vegetarian when I met him in college! Although he won’t refuse meat if we are eating at a friends house, he never orders it or cooks meat for himself. I started to feel bad that I was prepping all of this food and leaving him to fend for himself since he doesn’t prefer the meat I was making! So these recipes from were made for my husband but I fell in love with them as well!

I made a video showing how I made these recipes which you can check out here:


Butternut Squash and Black Bean Enchiladas


  1. Preheat oven to 400 degrees.
  2. Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish.
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  4. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  5. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
  6. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Spaghetti Squash Primavera


  1. Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and
    scoop out seeds and membrane. Season lightly with salt and black pepper;
    bake about 1 hour, or longer if needed on a baking sheet, cut side
If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.Once cooked, use a fork to scrape the strands out into a bowl.
  2. In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.
  3. Add the marinara sauce, increase heat to medium and simmer until the
    vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the
    spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper
    to taste and cook 1 minute,
  4. Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.