5 Creative Ways to Cook Fall Veggies




This month, I’ve been talking a lot about staying motivated and making time for the things you love. As summer fades and we move into darker, colder days, it’s important to set new goals for yourself and keep your routines interesting! You may not be motivated to get into a swimsuit any more, but I’m sure you still want to feel great when you look in the mirror.


When I think about fall, I automatically think of the holidays and some of the great vegetables that my family has made into delicious and healthy dishes! Vegetables are filled with nutrients that fend off infection and heart disease, keep you energized and your blood pressure low and even keep your skin, teeth and gums healthy! Among many other benefits, vegetables are low in calories—yet somehow we still find it difficult to eat as much of them as we should.


In recent years, I’ve found some great recipes that really change the way I look at vegetables and how I prepare them. Here are 5 of my favorite ways to cook fall vegetables.


  1. Spaghetti Squash: This vegetable is not only packed with Vitamin C and B6—but it has completely replaced pasta for me! Not only that, but it’s ridiculously easy to prepare. Below I’ve shared my personal recipe.



  • Preheat oven to 400°
  • Slice spaghetti squash into two halves
  • Scoop out all seeds
  • Place halves upright in heated oven
  • Cover with rosemary, salt, oregano, garlic powder, olive oil/ canola oil
  • Heat for 45-50 minutes
  • Remove from oven, test using a fork
    • Insides of squash should easily come out like strands of pasta
    • If not, heat for another 10 minutes
  • Allow to cool for 10 minutes once done



  • Scoop out insides of squash into bowls
  • Add olive oil or sauce (tomato sauce or chimichurie are my favorites)


Optional Preparation

  • In separate pan, simmer the following:
    • Garlic, sundried tomato, spinach, turkey bacon and sauce of choice
  • Add to bowl of spaghetti squash
  • Top with fat free feta & pine nuts


Click on the below link for more great spaghetti squash options


  1. Caramelized Broccoli: Referred to as a “nutritional powerhouse” broccoli is packed with high levels of fiber, vitamin A and B complex, zinc, iron and phyto-nutrients. In addition, research has shown it has many therapeutic properties and can lower the risk for diabetes, certain cancers and heart disease.


When cooking broccoli, I’ve found that roasting or pan-frying can significantly improve the taste. Click on the below link for a quick and easy way to make caramelized broccoli—it’s simple, sweet and so much better than steamed!


  1. Cauliflower Fried Rice: It’s recommended to eat this cruciferous vegetable at least 2-3 times a week, but when steamed or boiled it loses a lot of its flavor and becomes mushy and bland.


The great thing about cauliflower is that it has a consistency that makes it a healthy substitute for many recipes. I’m currently OBSESSED with this easy “fried rice” recipe that takes 10 mins to prep and just 15 minutes to cook. By replacing the rice with cauliflower it is a delicious, low calorie and vitamin-packed meal!


  1. Cashew Kale Chips: Considered another “superfood” vegetable, Kale has high concentrations of Vitamins A, C and K, as well as sulphur containing phytonutrients. Kale is everywhere in Los Angeles, but I was recently impressed by a surprising spin-off of the ol’ Kale Chip— cashew & roasted red pepper kale chips. These delicious chips remind me of fall and have a great spice to them. Link to the recipe below!


  1. Roasted Acorn Squash: Packed with vitamins and minerals, this small winter squash has a sweet taste that helps it become a delightful sweet treat.


For this fall vegetable, I wanted to share my favorite recipe using acorn squash to make a delectable healthy dessert. Surprise your family and friends with Maple Roasted Butter Roasted Acorn squash at your next potluck. Vegetables for desert? Mmmm! Delicious and guilt free.