Friday, October 19, 2012

Mexican Style Spaghetti Squash

The other day I was in the grocery store waiting for my meat at the deli and this lady came up to me and ask what that yellow thing that was in my buggy. At first I had no idea what she was talking about and then realized she was pointing at the spaghetti squash! I preceded to tell her about spaghetti squash and she said she had never tried such thing. I couldn’t believe it and encouraged her to try it sometime. I love introducing new vegetables to interested people!

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I was buying the squash that I used to make this Mexican style spaghetti squash. I’m so excited to share it with you because I wasn’t real sure how it was going to turn out. It ended up being my favorite way to eat spaghetti squash. This squash is used in so many ways; as a side, as a healthy version of “pasta” and in casseroles. I guess you could call this a mix between healthy “pasta” and a casserole.

I started out by scooping out all of the seeds. Just like deseeding a pumpkin! I find that a spoon works great.

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Bake your squash face down on a cookie sheet with 1 inch of water at 375 for 40 minutes or until you can poke the outer skin with a fork easily.

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When you have have 15 minutes left on the squash, start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat.

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Add 1 can of drain black beans and 1 cup of corn.

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Sauté until heated through.

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Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.

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Mix the squash in with your filling and add 1/4 cup of cheddar cheese.

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Spoon filling back into the squash and bake at 350 until cheese is melted.

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Mexican Style Spaghetti Squash

1 spaghetti squash

1/2 pound of lean ground beef

1 T taco seasoning

1 can black beans, drained well

1 cup corn

1/4 cup of cheddar cheese plus a sprinkle more for the top

Preheat oven to 375. Cut in half and deseed squash. Place squash face down on a cookie sheet with 1 in of water in pan. Bake squash for 40 minutes or until skin is easy to poke with fork.

When you have have 15 minutes left on the squash start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat. Once meat is browned add beans and corn.

Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.

Mix squash and filling together plus add 1/4 cup of cheese. Spoon back into squash and sprinkle with cheese. Bake at 350 until cheese is melted.

 

Enjoy!

Friday, October 5, 2012

Chili with Ground Sausage

I have a hearty chili recipe for you today. Its supposed to get cool here tonight so I figured it would be a good time to make some chili. Soup, pumpkin spice lattes and Fall squash are all favorite Fall food items of mine.

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How about mixing up the chili and adding sausage instead of beef? I’m telling ya, it’s pretty good.

I started out by chopping up a small onion and 3 garlic cloves.

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Brown your sausage and add your onion and garlic once the sausage is almost cooked all the way.

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Add the rest of your ingredients. I used my first jar of tomatoes that I canned this Summer!

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Simmer for 30 minutes stirring occasionally.

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Top it with cheddar and a dollop of Greek yogurt (or sour cream if you prefer)

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Chili with ground sausage

1 Lb  Ground Sausage

1 Small Onion, chopped

3 Garlic cloves, minced

2 Cup Corn

1 Can Black Beans

1 Can Kidney Beans

1 6oz can Tomato Paste

1 Can whole tomatoes

1 8oz can tomato sauce

1 Tbs Cumin

1 Tsp, Oregano

1/2 Tsp. Chili Power (Plus more if you like a little more spice)

1/2 Cup Beef Broth

1. Brown your sausage. Once sausage is just about cooked all the way through add your onion and garlic. Cook until onions are cooked down.

2. Add the rest of your ingredients and simmer for 30 minutes stirring occasionally.

You can brown your sausage all in the same pot you plan to cook the chili in.