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
Extra virgin olive oil
1 small onion chopped (1 cup chopped onion)
4 garlic cloves minced
2 small green chiles such as jalapeno chopped
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking

Directions

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
​
Notes

• To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
• Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
• Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 
  
  https://www.themediterraneandish.com/mediterranean-one-skillet-okra-and-tomatoes-recipe/
  

Ingredients:
Chili
2 cloves garlic 
1 yellow onion 
2 Tbsp olive oil 
1 lb. ground beef or ground turkey
1 15oz. can kidney beans, drained 
1 15oz. can black beans, drained 
1 15oz. can petite diced tomatoes 
1 15oz. can pumpkin purée 
1/2 6oz. can tomato paste (5 Tbsp) 
2 cups water

Chili Seasoning
1 Tbsp chili powder 
1/2 tsp smoked paprika 
1 tsp ground cumin 
1/4 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp freshly cracked black pepper 
1 tsp salt 
OR you could use a packet of chili seasoning
​
Directions:
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).

Add the ground beef and continue to cook until the beef is browned and cooked through.

Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.

Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.

After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)

Source: https://www.budgetbytes.com/easy-pumpkin-chili/​

Ingredients:
½ medium, ripe, avocado, peeled and mashed                   
¼ c hummus
2 Tbsp finely chopped shallot                                                            
1 medium tomato, sliced
4 slices whole wheat bread, toasted
 
Directions:
1) Spread avocado over 2 slices of toast.
2) Top with tomato and shallot.
3) Spread hummus over remaining 2 toast slices.
4) Place toast with hummus on top of tomato avocado layered toast.
 
Source: https://www.tasteofhome.com/recipes/tomato-avocado-sandwiches/
 

Ingredients:
3 Plum tomatoes                       ¼ c Red onion, chopped           
1Garlic clove minced                1 Jalapeno pepper                         
⅓ c Cilantro, chopped               1 tbsp Lime juice                          Salt and Pepper
 
Directions:
1) Chop the tomatoes, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Tastes comes together even better if left to sit in the refrigerator at least 15-30 min.

Source: https://www.theyummylife.com/pico_de_gallo
 

INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
 

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
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
 

INGREDIENTS
Dressing:
6 T. wine vinegar
1 tsp. dill weed
1/2 tsp. black pepper
1/4 tsp. salt
5 T. vegetable oil
5 T. olive oil
 
3 large tomatoes

Parmesan cheese
Lettuce (if desired)

DIRECTIONS
Combine in order listed the dressing ingredients and whisk until well blended.

Pour over 3 large sliced tomatoes and marinate 1 hour.

Sprinkle with a little parmesan cheese. Serve on lettuce leaves
 

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes