So tonight's recipe is brought to you by my forgetful grocery shopping brain and an attempt to clean up an unhealthy casserole dish! This one was definitely a keeper (although Nate the Great claims it would be even better with taco mix - one of the items I forgot). And another side note - I did choose to add a little crunch to the top of it. I had meant to get Rice Thins at the store (also forget) and sent Nate to get some on his way home from work. He returned with Wheat Thins, which we don't typically eat (very processed!)...but for tonight, it worked.
Taco Spaghetti Squash
Salt and Pepper to taste
Cumin and Chili Powder (I used these instead of taco mix, but taco mix works too)
1 cup salsa
1 can of corn
1 can of black beans
Something that goes crunch on the top
1 cup chedder cheese (I may have cleaned up my diet, but I will not give up my cheese!)
1. Cut and clean out the spaghetti squash. I salt and pepper mine to taste before putting it in the oven at 400 degrees for 45 minutes.
2. When spaghetti squash is done, rake out the spaghetti and put in a casserole dish. Add black beans, salsa, green peppers, corn, and taco mix (or just cumin and chili powder) and mix. Top off with your choice of crunch and of course chedder cheese.
3. Bake at 400 for 15-20 minutes.
|Nom nom nom very yummy!|
|I need to learn how to take better food pictures, but trust me, this one was delicious!|
On another food related note...tonight I made my first shakeology recipe! I have just been mixing with milk and ice in the blender, but tonight, I gave this a go.