Ingredients:
1 small/medium spaghetti squash about 2 pounds
2 teaspoons extra-virgin olive oil
1 pound 93% lean ground turkey
1 small red onion diced
1 green bell pepper cored and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 can 14.5-ounce diced tomatoes with Italian spices, drained
3 cloves garlic minced
1 teaspoon Italian seasonings of choice or a mix of oregano, basil, and thyme
½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
1 cup freshly grated part-skim mozzarella or provolone cheese divided
Chopped fresh parsley or basil

Directions:
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

https://www.wellplated.com/spaghetti-squash-casserole/#wprm-recipe-container-33083​

Ingredients:
2 zucchini
1/2 small onion, diced
1 red bell pepper, diced
1/2-1 c broccoli, chopped
1/2-1 c cauliflower, chopped
1/2-1 c feta cheese, crumbled
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp fresh basil

Directions:
Put zucchini through spiral cutter to make into zoodles.  Then combine all ingredients in a dish and chill for at least 30 min to 1 hr before serving. 

Ingredients:
4 medium zucchini                   
1 c pizza sauce
1 c mozzarella, shredded            
⅓ sharp cheddar, shredded
¼ tsp Italian seasoning            
½ c pepperoni, chopped or use mini (or meat of choice)
1 Tbsp fresh basil, chopped
 
Directions:
1) Preheat your oven to 350 degrees F.  Spray a rimmed baking sheet with cooking spray.
2) Rinse zucchini and pat dry.  Halve each zucchini lengthwise and scrape out pulp using a melon baller or spoon, leaving about ⅓ inch rims and bottoms.
3) Place zucchini shells on the baking sheet. Spoon pizza sauce into each shell. Evenly sprinkle with shredded cheeses, then evenly sprinkle with Italian seasoning.  Top with pepperoni.
4) Bake for 15 minutes.  Remove from oven and sprinkle with chopped fresh basil.
 
​Source: https://theblondcook.com/pizza-zucchini-boats/

Ingredients:
1 large head romaine lettuce                             4 oz whipped cream cheese
1 c baby spinach leaves                                       8 large fresh basil leaves
Salt and pepper                                                       4– 10” flour tortillas
8 oz deli turkey                                                          ½ c roasted peppers, strips
1 c shredded carrots

Directions:
1) Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.

2) Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
 
​Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-roasted-turkey-and-basil-cream-cheese-pinwheel-sandwiches-3362682

INGREDIENTS
4 heaping cups 1-inch watermelon chunks-seeds removed.
1 1/2 cups chopped tomatoes
1/2 red onion-thinly sliced
1/4 cup fresh basil, chopped
1 1/2 Tab. Olive oil
3 Tab. Fresh lime juice
1/4 tea. Salt
1/8 tea. Ground pepper
1/2 cup feta cheese
 
DIRECTIONS
1. Combine watermelon cubes, tomatoes, red onion and basil in a large bowl.

2. Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly
​
3. Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.
 
Yield: 6 cups ( 4 servings of 1 1/2 cups each)
Prep Time: 10 minutes
Total Time: 10 minutes
 
Tips– You can advance prep the watermelon, onion and tomatoes and refrigerate. Just add dressing and feta right before serving to prevent salad from getting to soggy.
 

INGREDIENTS
1 (8 ounce) package uncooked farfalle pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch cayenne pepper
Salt and ground black pepper to taste
8 oz feta cheese, crumbled
 
 
 DIRECTIONS
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
 
Heat oil in a skillet over medium heat.  Stir in red pepper, yellow pepper, kale and garlic.  Season with basil, cayenne pepper, salt and black pepper.  Cook until vegetables are tender.
 
In a large bow, toss cooked pasta with skillet mixture.  Sprinkle with feta cheese to serve.
 

 

INGREDIENTS
3 cups chopped fresh basil
1 cup extra virgin olive oil
1/2 cup pine nuts
1/8 cup Brazil nuts
 2/3 cup grated Parmesan cheese
 2 tablespoons minced garlic
 1/2 teaspoon chili powder

DIRECTIONS
Place the basil in a blender.  Pour in about 1 tablespoon of the oil, and blend basil into a paste.  Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil.  Continue to blend until smooth.

​“This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells.”
 

INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.
 

INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.