Skip to main content

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 asked what that yellow thing that was in my buggy (Yes, I'm from the South and we call it a 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!


IMAG1375

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.
IMAG1376



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.



IMAG1377



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



IMAG1378



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



IMAG1379



Sauté until heated through.



IMAG1380



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.



IMAG1381



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



IMAG1382



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



IMAG1383

IMAG1384





Mexican Style Spaghetti Squash



Ingredients:
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


Directions:
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!

Comments

Popular posts from this blog

I love Almond Butter

Hello again! It’s been a busy day for me today but it’s been a good food day. ;) The blender worked out a little better for me this morning. I guess it just needed a little using before I got used to it. I started today with an Energy Smoothie. It was really good. It was my first time trying the spice Cardamom. Energy Smoothie ½ C Almond Butter 1 Teaspoon Ground Cardamom 1 ½ C water 1 C Frozen Peaches 1 to 2 Teaspoons of Agave ½ C Ice I cut this recipe in half. The Cardamom was pretty noticeable. It’s hard to describe but it was a little like cinnamon. I loved the Almond butter. I tried a new brand this time. It was very creaming right out of the refrigerator. I drank most of the smoothie on my way to work. I was pretty hungry when I woke up this morning.  Lacey enjoyed the Mango Smoothe today. Isn't she cute! I had a cup of hot green tea about 8:30. It hit the spot! The smoothie held me over till about 11. When lunch time came around I was hungry. I had to take a quick lunch...

Soba Lo Mein

Is everyone ready for all the snow they say we are going to get tomorrow?  I hope this is the last of it. I’m ready for Spring! Flowers, bike riding, and walks in the park! Tonight I decided to use the Soba noodles I bought back when I couldn’t eat gluten. Soba noodles are made with 100% buckwheat flour and are gluten free. I’ve never tried them but I thought they would taste more like whole wheat noodles which I love. I decided to use my Chicken Lo Mein recipe without the chicken and with Soba instead of whole wheat. They didn’t taste quite like whole wheat noodles. They had the same texture but a really odd after taste. I think I stick to whole wheat from now on. You can make this Lo Mein with whatever noodles you prefer. The peanut sauce mixed with the soy sauce is so good!! I used the following ingredients.   I started out by sautéing some onions and a garlic clove in 2 tablespoons of toasted Asian sesame dressing. While you are cooking your noodles add in the ve...

It's a Mango day!

Hello all! I’m sorry I’m just now posting. I was planning on blogging my meals throughout the day today but that didn’t go as planned. I started the day off by getting up 10 min earlier than my normal day. Alarm went off at 5:20am! It was early and I wanted some coffee. But I settled for a cup up Organic Apple Red tea. It was pretty good and seemed to satisfy my cravings for a hot cup of something. The smoothie I decided to make this morning was the mango smoothie. I started blending it all up and made a huge mess. I think I need to get up an extra 5 min tomorrow. ;) Here are the ingredients: Mango Smoothie 1 ¼ Almond Milk ½ Coconut Water 2 leaves of Kale ¼ Avacado ½ Cup Frozen Mango chunks ½ Cup ice   if needed. I liked it! I think I could have blended it a little longer because I had some chunks of kale but I didn’t mind. It held me over till about 10am. I then decided to have a small handful of sunflower seeds/almonds. Noon! I was ready for lunch. I brought a salad with...