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!


IMG_2041
Close up of its spaghetti-like texture
IMG_2039
Mixing the good stuff
IMG_2040
Topping all off
IMG_2037
The top chef method of removing the seed c/o cheffarr