Why do people think fast food has to be unhealthy?
When I got home from class, yesterday, I was hungry, so I wanted something that could be thrown together quickly. But that didn’t mean sacrificing health for convenience. In truth, this meal came together faster than I could’ve even driven to the closest McDonald’s:
Spaghetti Squash with Amy’s black-bean chili and tomatoes.
So easy to make: Poke holes in the spaghetti squash, then cut in half (widthwise) with a large knife. Bake at 400 F until soft (about an hour), then remove strands. Mix the squash with Amy’s brand black-bean chili, then add a dash of cumin and little chili powder. Mix in 1/3 cup or so of Rotel diced tomatoes (original) with green chilis.
It was so good! After the spaghetti-chili bowl, I moved on to the rest of the meal. I’d cooked the brussels sprouts a few days ago; therefore I didn’t have to do much, yesterday, in terms of preparation.
For the vegetable side dish, I used this recipe: Candy Veggies.
And once my “candy” was gone, I had something equally delicious and coconutty. These stayed in the freezer until consumption of the first two meal components so they wouldn’t live up to their name and melt.
Shown above: Coconut Melties.
If a meal has coconut, it can’t be bad, right?
I’ve read two spaghetti squash blog posts in a row (the other was on Why I Consume Art). I think the universe is trying to tell me something! BTW, the coco-hearts look sooooo adorable!
I agree that all the fuss and fear about pasta is just silly. If anyone cares so much, they can count the calories and work them into their healthy diet like any other food. Just remember to eat veggies and fruits, which are carbs as well, and you are fine. Not like they are twinkies 🙂 Though in my opinion, that spaghetti squash looks way finer and tastier to me than noodles. I guess I’m not that big on grains for some reason…I don’t get it. o.O I’m more of a nuts girl, which are even MORE feared lol. Oh no, healthy fats! I’m pretty sure you’ve written a few things on that subject as well 😛
At the same point, now I am really wanting some of my colorful alphabet soup noodles right now, just because they are sooo darn cute.
Take Care Miss Chocolate 🙂
Your lunch looks amazing and tasty. Love the addition of those coconut melties. I’m hooked on them now because of you– thanks 🙂
I heart spaghetti squash too, but I find that no matter how many recipes I try, I like it best just straight-up roasted with a little salt. YUM.
I never buy squash because I don’t have any big knives. Is it hard to cut up? And did you cook it? I’ll admit, squash still intimidates me a bit…
I have this old knife that I bang through the squash with another knife. Perhaps it’s not the most professional way to cut a squash in half LOL, but it works! Yes, I definitely cooked it (cut in 1/2, bake at 400 for an hour or more, depending on the size). Then you get to scoop out the middle, which is fun :).
That lunch looks right my alley…I have roasted sprouts almost every night. I actually find the smaller spaghetti squash to be sweeter and the larger ones to be watery. Spaghetti squash and pesto with brewers yeast is the best!
Brewers yeast? Hmmm, I might have to try it! I’ve heard that brewers yeast is really healthy.
That’s what I try to tell my bf too! usually you can throw together a far more healthier meal at home in the same time that you drove to McDonald’s, ordered and drove back home. Luckily, he believes me now 😉
My favorite way to eat whipped cream is in almond-milk hot chocolate, of course! Or just straight from the can…no shame in that.
I never thought about mixing spaghetti squash with chili, awesome idea!
I love this idea, Katie! I agree…healthy food can be fast, and I wish more people would realize that!
Cut the squash (spaghetti) length wise in half. Bake the squash cut side down in a shallow baking dish with about 1/2 inch of water at the bottom @ 425F until the squash is tender. Remove from oven, let cool. Scrape out the insides of the squash careful not to tear the shell but getting as much insides out as possible. Stir the insides with your choice of Italian seasonings: oregano, basil, marjoram, tarragon… whatever; dried or fresh plus salt and pepper to taste. Line the inside of each shell with your favorite pasta sauce or make your own. Divide the “insides” mixture equally between the shells, then cover the insides with more sauce. Top with your choice of herbs (or cheese for those who eat it) and then bake at 425 for 5-10 minutes. Eat squash out of the shell and enjoy 🙂
I’m thinking of making chili with lentils tomorrow. I have plenty of lentils 🙂
I wouldn’t mind seeing more non-dessert recipes! I love vegetables too!