Mexican Stuffed Spaghetti Squash

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It’s a sad day when you realize your idea of fun is traveling an hour to the Trader Joe’s.

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That’s how we spent our Saturday. The first Saturday we had BIG plans in weeks.

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It was amazing.

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We started the day off with a nice brunch in Raleigh. I found a place that serves $1 mimomas and has a buffet that’s included with your entree. OK, this sounds like a Ruby Tuesdays, but I promise it was pretty legit and economical! Then we did some major damage up in the TJ’s. I mean, we come prepared. We literally pack an ice chest so I can stock up on frozen things and produce…. we’re sane, we know. We ended our Saturday adventure at the most super duper Target I have ever seen. It had a DELI. Like, nice folks ready to slice me up some ham. At the Target! I’ve dreamed about this before, but never thought it would actually happen for me.

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I have nothing going for me, I realize this.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 2 boats!

Ingredients:

  • 2 spaghetti squash, halved + de-seeded
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 cup of frozen corn
  • 3 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • 1 lime
  • Red cabbage, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 375
  • Drizzle 1 tbsp. of olive oil in each spaghetti squash + add some S+P
  • Roast, halved side down, for 45 minutes
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add red onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 3 minutes
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook another 4-5 minutes
  • Add corn + juice of 1/2 the lime, cook another 3-4 minutes
  • Once squash is cooled, using a fork, start loosening up some of the noods
  • Top with bean mix + cabbage + cilantro + serve with lime wedges
  • Twirl up some noods + goodness + enjoy your luxury vacation in your spaghetti squash boat!

 

Adapted from here!

Edamame Burger Lettuce Wraps

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I’m lucky to be surrounded by so many people who think my food crap is kewl.

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Everyone is so supportive of my lil blog and instagram and they are almost used to waiting to eat their meals until I take photos.

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Perhaps there is no bigger fan, though, than our friend Josh. This man has PLANS for my “brand.” I’m talking he wants to direct videos and introduce a musical element (you would have to hear his vision to fully grasp this) and ultimately just make me the next Food Network star with my own line of cookware at Target.

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All to say, he’s an angelic creature…. who just so happened to back into my car this afternoon. I mean, pretty much smashed my left rear door. I was honestly impressed his little Civic could do so much damage. I could tell he was crest fallen, so naturally I asked Garrett if I could pretend to be really mad, but apparently that would be insensitive? An hour goes by, Garrett and I have forgotten about it, Josh shows back up at the house with a device to remove car dents that he just purchased at Lowe’s. Angelic, I tell you! Truly, I could care about nothing less than a car dent. I think it adds to my street cred. The mom-mobile needed a little character besides the Seahawks stickers I’ve slapped all over it.

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But this is coming out of your commission, Josh.

 

 

Time: 1 hour (prep + cooking) | Serves: 4 burgers

Ingredients:

  • 1 1/2 cups of frozen edamame, shelled + thawed
  • 1 cup of brown rice, cooked
  • 1 heaping tbsp. of natural peanut butter
  • 1/2 cup of chopped green onion
  • 1 tbsp. of red thai curry paste
  • 2 tbsp. of soy sauce
  • 2 tbsp. of sesame oil
  • Handful of carrots, thinly sliced
  • 1/2 a red onion, thinly sliced
  • Juice of 1 lime
  • Bibb lettuce, for serving

How to:

  • In a food processor, combine edamame + rice + PB + green onion + red thai curry paste + 1 tbsp. of soy sauce + juice of 1/2 the lime until well combined
  • Shape into 4 patties + arrange on greased plate (so they don’t stick
  • Meanwhile, combine carrots + onion in a bowl with the remaining soy sauce + lime juice, set aside
  • Heat sesame oil in a skillet over medium heat
  • Add patties, cooking for 4-5 minutes on each side or until browned to your desire
  • Arrange in lettuce leaves + top with drained carrots + onion
  • Turn up these lil love boats + sail right into your beautiful pie hole

 

 

Adapted from here!

Spaghetti Squash with Veggies + Tomato Sauce

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WHAT A WEEK AND A HALF, I TELL YOU!

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Your girl has been plumb RUNNING. Not like the exercising kind, though. Quite the opposite, in fact.

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My BFF came to visit for a few days. Then I went home to Memphis for a week. When these two things happen, I lose all self control and morph into the gluttonous creature God intended.

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For example, while out to dinner last Saturday before the Kacey Musgraves concert, I single handedly ate three baskets of chips with salsa. I really wish I was exaggerating. I was in actual pain the next day and resolved to never do that again. Then Monday rolls around and my daddy offers to take me to my favie Mexican restaurant in Memphis. What do I do? WORK on another two baskets of chips. Moral of this story: I LOVE CHIPS. & also I have this problem where I don’t stop eating when I’m full???? It’s not great. How does one just not overeat when there is tasty food in front of one? Like, as a rule, I don’t take home leftovers from restaurants. Not because I’m morally opposed, there are just literally 0 leftovers to take.

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Now I’m home and trying to detox but my stomach is stretched out so lotssss of peanut butter is happening.

 

Time: 1.5 hours (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 spaghetti squash, halved + seeds scooped out
  • 1 bunch of asparagus, trimmed + halved
  • 1 carrot, peeled thin with a vegetable peeler
  • 1 zucchini, cut into tiny bits
  • 4 tomatoes off the vine, cut into chunks
  • 4 tbsp. of garlic, minced
  • 2 tbsp. of basil, chiffonaded
  • 4 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Toasted pumpkin seeds, for serving

How to:

  • Preheat oven to 400
  • Drizzle spaghetti squash insides with 1 tbsp. of olive oil + some S+P
  • Arrange on a lined baking sheet, cut side down + stab with a fork a couple times
  • Roast for 40 minutes
  • Meanwhile, bring a pot of salted water to a boil
  • Add asparagus + cook 3 minutes, pour into a colander + rinse with cold water
  • Chop roughly into tiny bits
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add zucchini + S+P, cook 3-4 minutes
  • Add asparagus + carrot + S+P, cook another 3-4 minutes
  • Remove veggies from the pan
  • Add tomatoes to a food processor + process until smooth
  • Heat remaining olive oil to the skillet over medium heat
  • Add garlic, cook 1 minute
  • Add tomatoes + S+P, bring to a boil, reduce heat + let simmer for about 20 minutes, if a lil thin, add some coconut milk
  • Add basil + crushed red pepper
  • To serve, place some spaghetti squash noodles in a bowl + top with veggies + sauce + pumpkin seeds
  • Gently mix up all of the goodness + use your fork to gingerly twirl the noodles like you’re in an Olive Garden commercial + slurp them down like you’re also at an Olive Garden