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?
Emily Elizabeth @ Kisses for Breakfast says
I never thought about mixing spaghetti squash with chili, awesome idea!
Emily says
I love this idea, Katie! I agree…healthy food can be fast, and I wish more people would realize that!
dara says
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 🙂
Sapphire says
I’m thinking of making chili with lentils tomorrow. I have plenty of lentils 🙂
Lindsey says
I wouldn’t mind seeing more non-dessert recipes! I love vegetables too!