Tasty Tuesday: Baked Spaghetti Squash

Thank you Rachel of Wicked Good Spice Mixes Co for today’s recipe.  Perfect timing since I grabbed a spaghetti squash at the farmer’s market.

INGREDIENTS:

• 1 large spaghetti squash (about 5 pounds)
• 4 tablespoons Wicked Good Spice Mixes Basil Infused Extra Virgin Olive Oil
• 2 medium garlic cloves, finely chopped
• 1 medium shallot, fineland chopped
• 3/4 cup finely grated Parmigano-Reggiano cheese, plus extra for serving
• 2 tablespoons Wicked Good Spice Mixes Tuscan Bistro Blend

DIRECTIONS:

1. Heat oven to 400 degrees F and arrange a rack in the middle.
2. Cut squash in half lengthwise and scrape out seeds
3. Brush flesh with 2 tablespoons of the oil and season generously with sale and freshly ground pepper.
4. Place squash, cut sides up, on a baking sheet and roast until fork tender – about 50 minutes
5. Remove squash from the oven and let sit at room temperature until cool enough to handle – about 30 minutes
6. Scrape flesh with a fork to make long squash strands, set aside
7. Heat remaining 2 tablespoons olive oil in a large sauce pan, over medium heat until simmering about 3 minutes.  Add garlic and shallot, season with salt and pepper. Cook until softened and lightly brown – about 3 minutes.
8. Add reserved squash, toss with tongs to coat thoroughly.  Cook until heated through.
9. Remove from heat, add cheese a handful at a time while tossing squash to evenly coat.
10. Serve with Tuscan Bistro Blend, freshly ground pepper and extra cheese.

Need some Wicked Good Spice Mixes to stock your spice rack?  You can grab them online or stop by 502 Baking Company in Brick – they have a supply of items too.  While you are there, pick up a yummy dessert…. They have the BEST vegan peanut butter cookies…..

I’m so ready for fall mainly so I can start cooking again.  Summer in our house means eating out and salads which is okay but I do miss cooking……We don’t have a grill at the condo (too many rules) or I would definitely be grilling all summer long.

Do you have a favorite recipe you would like to share?  Send it to me and I will send you a gift as a thank you when I post your recipe.

Have a blessed day!

Tasty Tuesday – Spaghetti Squash Boats

It’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Prep Time:  15 MINS     Total Time:  1 HOUR 10 MINS     Makes: 4 servings

INGREDIENTS  FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin

INGREDIENTS FOR FILLING

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)

DIRECTIONS

1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
3. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
4. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
5. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

The best thing to do with leftovers is to take them for lunch the next day, right?  Thirty One’s Lunch Break Thermal is perfect for lunches.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. The extended handles allow you to tote this bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!  You can personalize it too; ensuring no one steals your lunch.

Have a ThirtyOne-derful day!