Is “eating healthy” and “meal planning” part of your New Years Resolutions, because they sure are on ours! Actually GET FAMILY HEALTHY is the exact thing I wrote down. Truth is it isn’t all about us as moms, losing the baby weight, staying active and getting those smoothies in. It’s more than that. It’s cooking healthy meals for the entire family. It’s sitting down, intentionally enjoying a good meal with everyone at the table (tv off!!). It’s hearing how everyone’s day was and spending quality time together while also enjoying a nutritious meal.
My goal is to conquer meal planning in 2020! I am putting it out into the Universe, I will stop wasting food and start shopping smart with a plan. There I said it, now I need to do it. I hope you will stick around with us and watch and learn while we #MasterMealPlanning this year!
So here you go. Our very first healthy meal of 2020 – Mexican Spaghetti Squash Boats. I am obsessed with Spaghetti Squash – it’s a fabulous way to hide veggies while little ones think they are actually eating spaghetti. It is also super easy to make and you can prep the rest of your meal while it cooks!
A.) Preheat oven to 425 degrees F. Lightly oil a baking sheet.
B.) Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Then, slice the squash in half and scoop out the seeds.
C.) Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork tender, about 30 - 45 minutes, depending on the size of your squash.
D.) Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leave a little behind to keep the ‘bowl’ intact for stuffing later.
A.) While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
B.) Remove skillet from heat, add black beans, corn and salsa. Stir well.
A.) Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filling and top with the remaining cheese.
A.) Bake uncovered in a 350 degree oven for 10 minutes until warmed through and cheese has melted.
B.) Then broil for 1 to 2 minutes until the cheese is bubbly and browned.
C.) Serve warm with your favorite taco toppings.
Ingredients
Directions
A.) Preheat oven to 425 degrees F. Lightly oil a baking sheet.
B.) Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Then, slice the squash in half and scoop out the seeds.
C.) Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork tender, about 30 - 45 minutes, depending on the size of your squash.
D.) Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leave a little behind to keep the ‘bowl’ intact for stuffing later.
A.) While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
B.) Remove skillet from heat, add black beans, corn and salsa. Stir well.
A.) Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filling and top with the remaining cheese.
A.) Bake uncovered in a 350 degree oven for 10 minutes until warmed through and cheese has melted.
B.) Then broil for 1 to 2 minutes until the cheese is bubbly and browned.
C.) Serve warm with your favorite taco toppings.
