Fall is here! Kinda! I am not sure you can classify 80+ degrees in October as fall. But the leaves are beginning to turn. The air is crisp. And MOST importantly, it's football season! (Now if the Steelers would kindly remove their heads from their asses. I am running out of kid-friendly cuss words. But that is another post...) Along with fall comes harvest season!! The farmer's markets are overflowing with goodness and beauty! Beans, tomatoes, zukes, mushrooms...it's foodie farmer wonderland.
In an attempt to add more plants and cut back on the amount of meat in our diet, I have been trying to creatively work veggies into our diet. When I was a youngling I hated, HATED vegetables. Ask any of my sibs how many night I quite happily and belligerently sat at the kitchen table until all hours of the night because I refused to eat my (insert one or all) carrots, peas, broccoli etc. Once I got to culinary school and learned some delicious alternative ways to fix veggies I started to come around a little. And when Drrty & I got together we tried to be a little more adventurous with our vegetable choices. One of which was the wonderful spaghetti squash. This little gem is now one of my favorites! It is simple, versatile, delicious, low in carbs, loaded with vitamins and other stuff that is good for you and relatively cheap. I buy the smaller ones because there are only 2 of us and I don't particularly care for it as a leftover. The one I used for last night's Ground Turkey with Black Beans, Salsa & Squash, cost less than $2.50 and provided more than enough for both of us (though, there were no leftovers!).Pre-heat your oven to 350. Spaghetti squash is pretty firm, so I suggest using a fairly large, sharp knife. Cut it in half lengthwise, scoop out the seeds. Oil a baking sheet with a tablespoon or so of oil. Sprinkle the cut side with a little S&P & place the squash, cut side down, on the sheet. Roast for about 30 minutes or until you can push on the squash and it's squishy.
Mix 1 can of black beans (rinsed, please), 1 can of corn
(you can def use fresh steamed corn cut right off the cob. Its waaay tastier) a little onion, a little cilantro, a squeeze of lime and a diced avocado in a bowl.
cool enough that you can handle the squash while wearing an oven mit or holding it with a pot holder. With a fork, shred the squash onto an oven safe plate or platter. When you shred this you will understand why it is called spaghetti squash. It comes out of the skin in longish, lovely, delicious strands.
Top the squash with the turkey, then corn & black beans, a little salsa & shredded cheddar (cause cheese makes everything better!). Place under the broiler until the cheese is browned & bubbly.
Voila! I did a rough calorie count and 1 serving of this is approx 300 calories. So, I totes had 2 beers with dinner. ;) AND, this is a great recipe for my friends, Aimila & JG...both have recently gone veg & quit eating meat & poultry. Good for them....except, how does one live without bacon??
