I’ve tried a couple of new recipes lately. One I made twice, it was so good.
First was the Spaghetti Squash Taco Bake. I either printed this off and/or put it on my Pinterest board, but when I went to find the link, it came up dead. I found it on the Internet Archive. I’m posting it here, too, in case the link goes bad.
Spaghetti Squash Taco Casserole
- 1 large spaghetti squash
- 1 lb lean turkey meat, browned
- 1 packet taco seasoning (see seasoning mix below)
- 1 – 1 1/2 cup sugar-free salsa
- 1/2 red onion, chopped
- 1 can black beans
- 3 Roma tomatoes, diced
- 3 eggs, whisked
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise, face cut sides down onto a baking dish and bake for 35 minutes.
- While squash is cooking, brown your turkey meat, add taco seasoning, allow to simmer for 10 minutes and then set aside.
- Once squash is finished cooking, using a fork, scrape out the insides of your squash to make your “noodles”. Place noodles in a 9×13 baking dish.
- Reduce oven to 350 degrees.
- In baking dish, add taco meat, salsa, onion, black beans, tomatoes, salt & pepper. Mix well.
- Next, add in whisked eggs and mix everything together.
- Bake in the oven for 45 minutes to 1 hour, until you begin to see a thin crust forming on the top.
- Allow to cool off for 5 minutes.
- Top with fresh guacamole or diced avocado and enjoy!
- 2 tsp. chili powder
- 1 ½ tsp. paprika
- 1 tsp. onion powder
- 1/2 tsp. unrefined sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- cayenne pepper to taste
- freshly ground black pepper to taste
Okay – what I did differently: I used lean ground beef, not turkey. The first time I made this, I almost burned my fingers off trying to shred the spaghetti squash. I had all the other ingredients ready. The second time I baked the squash, let it cool for about 20 minutes, then shredded it all into a big mixing bowl. THEN I continued with the preparation, browning the meat, cutting up the vegetables, etc. Also, it baked for about an hour, then I popped it under the broiler for a few minutes to crisp up the top. The second time I made it, I had more squash strands to meat ratio, so it was not as meaty, but still very delicious.
The other recipe I tried (and will make again) was a simple chicken and vegetable stew in the slow cooker.
The recipe is here. I used boneless/skinless chicken thighs and they were very tender and flavourful. I didn’t initially add any chicken broth, but after an hour or so, I added about a half-cup. By the end of the cooking time (8 hours on low) there was a fair amount of liquid. So I added some arrowroot flour/powder to thicken it up a bit. So good!
I have some very ripe bananas that I am searching Pinterest for (grain free) recipes to use them up. Will post here if I come across anything spectacular.