Friday, February 7, 2014

I made this! Tex Mex Spaghetti Squash

When I am trying to come up with meal ideas I find inspiration everywhere. Sometimes I will notice a friend has 10 avocados and one spaghetti squash and suddenly I will want to make something using both of those ingredients (but of course I do not have either of those ingredients in my possession). I finally purchased my first spaghetti squash. Everyone needs to experience the spaghetti squash. For the past year every food blogger has raved about this particular kind of squash. I have been hesitant to try it because every food blogger thinks every new thing is soooo awesome (when it isn’t). Also I am lazy and I assumed a spaghetti squash required just as much work as a butternut squash to cook and prepare. Luckily, it isn’t and you can eat it right from the squash itself!

I used the following recipe as a guide but I just sliced open one squash, scooped out the seeds, brushed it with olive oil, and placed it in the oven. I went for a short run in my neighborhood and when i came back my house smelled amazing and the squash was pretty much done. In a large bowl I mashed up two avocados, added sliced red onion, and a can of rinsed black beans. I added a little salt and hot sauce to taste and threw half the mixture on half of the squash (saving the other half for lunch). It was easy and incredibly good!

Close up of its spaghetti-like texture
Mixing the good stuff
Topping all off
The top chef method of removing the seed c/o cheffarr