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Jack-O-Lantern Veggie Platter

" This is a festive way to dress up your every day Veggie Platter.  Perfect for Halloween Thanksgiving or any Fall Event" 


  • 1 Hallowed out Small Pumpkin

  • Ranch or Veggie Dip

  • Sliced Celery

  • Sliced Carro

  • Broccoli

  • Cauliflower

  • Assorted veggies to your liking


Inside the pumpkin put a plastic container. Pint sized Chinese soup container fits be, but whatever works for you so that the dip is not sitting in raw pumpkin

Arrange veggies around the pumpkin

Put dip in center

Serve cold to the table

Fall Recipes


  • 6 pieces of sandwich bread- usually use potato bread

  • Cinnamon sugar-Make your own to keep on hand by combining 1 cup of sugar with 3 tbsp ground cinnamon

  • 3 tbsp butter, melted on a plate

  • 1 large or 2 small apples, cut into 1 cm cubes



Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.

Use a rolling pin (or your hand!) to flatten the slices of bread.

Divide the apples between the bread slices and sprinkle each with 1 tsp of cinnamon sugar. Carefully roll the bread around the apples and place in the butter on all sides, then in the cinnamon sugar to coat.

Place on the baking sheet.

Bake for 15 minutes or until crisp.

Let cool 5 minutes and serve warm.


Broccoli & Cheese Stuffed Spaghetti Squash

This dish  has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!


  • 1 spaghetti squash cut in half, seeds removed

  • non stick spray

  • 2 cups chopped broccoli florets

  • 3 cloves garlic minced

  • 1 tsp red pepper flakes

  • pinch of salt and pepper

  • 1 tsp Italian season or use a mix of oregano, basil, thyme

  • 1/2 cup part skim shredded mozzarella cheese I like to shred my own

  • 1/3 cup Parmesan cheese shredded




In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender**

Remove, and set aside for about 10 minutes to cool.

In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.

Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.

Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.

Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler. Remove and enjoy!


Recipe Notes

**You can also cook in the oven - Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

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