Potty training. That basically sums up our weekend. This is my third kiddo going through potty training and I’ll have to say it is going really well! We talked about it with him for several weeks before and told him when he turned 3, we wouldn’t be using diapers anymore. I think all that preparation paid off, because he was very comfortable with the whole process. I am curious to see how this week at pre-shool goes, but I have high hopes!
We also finished off last season of Parenthood which is just about my favorite show ever (in addition to LOST). We just found the most recent season on Hulu so we are super excited. This whole no cable thing is working out great!
So let’s talk food. You know what I love about squash? They last forever. Well maybe not forever but usually 2-3 months. Here is a good guide to what to look for when a spaghetti squash goes bad.
Remember when I told you I brought a few home from this trip? I sort of forgot about a couple of them that I left in the garage and when I was looking for something to make for dinner and lo and behold I spotted the squash.
There are so many great ways to stuff a spaghetti squash, including this Mexican version with beans, veggies, spices, cheese and salsa. Those are things I always have on hand so it made sense. I basically try to “Mexicanize” any and everything possible. What can I say, I miss my Mexican food.
So yummy guys! Oh and you can totally make these ahead of time and reheat the whole thing when you are ready to eat. Just hold off on adding the sour cream until you’re ready to serve.
- 1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed
- 2 teaspoons olive oil
- 1 cup chopped zucchini
- 1 small red onion, diced (~3/4 cup)
- 1½ cups or 1 can black beans, rinsed and drained
- ¾ teaspoon cumin
- ¾ teaspoon chili powder
- ¼ teaspoon garlic powder
- salt and pepper
- ½ cup shredded sharp cheddar cheese
- ⅓ cup chopped cilantro
- ½ cup fresh pico de gallo or salsa
- sour cream (or sub plain Greek yogurt)
- avocado or guacamole
- Preheat oven to 375 degrees. Line a cookie sheet with foil sprayed with cooking spray. Place spaghetti squash halves cut side down on cookie sheet. Bake for ~30-35 minutes until tender. Let cool (this step can be done in advance).
- In a large non stick skillet, heat 2 teaspoons of olive oil on medium heat. Add onions, then zucchini and sauté for ~6 minutes. Season with salt and pepper. Add black beans, cumin, chili powder and garlic powder. Stir to combine.
- Using a spoon scoop out the strands of spaghetti squash and add to the bean mixture. Stir well to combine. Taste for additional seasoning if needed.
- Divide mixture back into the 2 spaghetti squash shells. Top each with ~1/4 cup shredded cheddar cheese. Turn on broiler, place spaghetti squash bake on cookie sheet and broil for ~2 minutes or until cheese is melted. Top with fresh salsa, sour cream, chopped cilantro and avocado or guacamole.
Questions: What do you like to stuff your spaghetti squash with? What is your favorite squash?
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I am definitely going to “veganize” this recipe for the next time I make spaghetti squash (which I just had a couple days ago with a boring tomato and basil sauce). This sounds really good.
Debbie @ Live from La Quinta recently posted..It’s Random: Some Favorites, Cross Country, and the LÄRABAR Winner
Yes, totally easy to veganize. Use your vegan cheese and do guacamole instead of sour cream. Done.
I made a similar recipe last week. Such a great idea and it tastes amazing!
Angela @ Happy Fit Mama recently posted..10 Bodyweight Exercises You Can Do Anywhere
We have similar (and good) tastes 🙂
Melanie you did it again – this look so good! Pinned for later 🙂
Madeline @ Food Fitness and Family recently posted..Volunteering at a Marathon
Thanks friend 🙂
This looks absolutely amazing! Just pinned it because I will have to make it sometime soon.
Tina Reale Yoga recently posted..Shoulder Opening Yoga Sequence {20 Minute Yoga Video}
Thanks so much Tina! Glad you’re back. I owe you a visit. 🙂
I love spaghetti squash! I always do a Mexican theme. When I’m lazy too, I just cook it completely in the microwave, no roasting at all 😛
Rebecca @ Strength and Sunshine recently posted..I Mustache You Some Questions
Great idea for when you don’t want to turn the oven on!
This looks amazing!
Christine @ Love, Life, Surf recently posted..5 Benefits of Self-Myofascial Release (and why you need to do it daily)
Thanks Christine!
I am watching Parenthood as I’m typing this! Got caught up on Hulu last night and rewatching the earlier seasons on Netflix (no cable for us either…). This spaghetti squash looks so amazing! I’m going to have to buy one this week to try this recipe!
Elizabeth @ Enjoy Every Bite recently posted..Loaded Sweet Potato Nachos
I don’t want it to end so we are trying to go a little slower with the current season. Thanks for stopping by Elizabeth! Hope you enjoy the recipe.
LOVE that you went a different the Tex-Mex route with spaghetti squash. Must try!
I love the looks of this spaghetti squash. Those delish Mexi flavours together in such a nice way for such a healthy meal. Yum! Thanks for the recipe!
Thanks Katie! I love my Mexican flavors 🙂
i’ve been BEGGING to make these stuffed spaghetti squash! I found these mini spaghetti squash and they are just too cute not to turn them into spaghetti squash boats! YUMMMMM!
Squash is so fun! And versatile 🙂 Thanks for stopping by Kristina!
I love spaghetti squash but have yet to make stuffed – maybe this will be my first! Thanks for the delicious recipe 🙂
Alanna recently posted..Pumpkin Pancakes
Thanks Alanna, it definitely adds a lot of flavor stuffed. Hope you get to try it!
i love everything about this recipe. I usually go a bit Spanish or Italian as a default with spaghetti squash but this looks like a must-try. Gorgeous!
kellie@foodtoglow recently posted..Squash and Sage Gnocchi with Florentine Sauce {gluten-free; easily vegan}
Thanks so much Kellie! You can’t go wrong with Italian either. 😉
I made the spaghetti squash recipe last night and LOVED IT! Just finished up the leftovers for lunch and they wee just as good! I always enjoy your recipes, we must have similar tastes. 🙂
You say you can cook the spaghetti squash before – can I do it the night before and just put in the skillet with the other ingredients?
Yes you could!
Just made this! So delicious! Thanks for sharing!