Burrito Spaghetti Squash Boats

Delish

-------FOR SPAGHETTI SQUASH--------
2  

medium spaghetti squash, halved, seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt
1/2 tsp.  

chili powder

 
1/2 tsp. cumin

-------FOR FILLING--------
1 tbsp.  

extra-virgin olive oil

1 onion, chopped

 
2 

cloves garlic, minced

 
1 lb. 

ground beef

1 tbsp. 

taco seasoning mix

Kosher salt
Freshly ground black pepper
1  

(15-oz.) can black beans

 

1 c chopped cherry tomatoes

 

1 c corn, canned and drained or frozen

 

1/2c shredded Monterey jack

 

2 TBSP. shredded cheddar

 
freshly chopped cilantro (optional)

avocado

1. heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Chunky Spaghetti Sauce

Jamie brought some most delicious spaghetti sauce, spaghetti squash, and noodles to us after Luke was born.  It was so extremely delicious. I CRAZY loved this sauce. A couple reasons why it was successful: 1.  It was the first time I used sausage in spaghetti sauce and 2. the first time i roasted the tomatoes and onions. I think those things made it awesome!!!

1 lb Turkey or beef
1 lb of any type of sausage (no spicy, I took off the outter thin skin)
1 T basil, 1 T oregano, salt and pepper
garlic
2 sliced onions
chopped mushroooms (saute)
Zucchini
Butternut squash (peel and roast in oil, garlic, salt and pepper)
spaghetti squash for the noodles instead of pasta (cook whole squash, uncut at 400 degrees for one hour)
2 options for spaghetti sauce:
    1.  Sauce- garden combination Ragu or Prego
    2.  4 cans of diced tomatoes 
Pasta noodles


1. Cook ground turkey/beef and sausage with chopped mushrooms.  While I'm cooking the meat, In the past I have chopped it up so small b/c thats what my mom did growing up.  But this time I left the meat in bigger chunks and I really liked the texture in the final product. 
2. Roast onions and tomatoes  in oven at 400 for 45-60 min till browned. Then I pureed 2 cans of the tomatoes in the blender and left 2 cans in their diced chunks.  roasting is suppose to help give a more full flavor 
3. Peel and cube butternut squash, toss with oil, salt, and pepper 400 for 20-30 min. I put it in the sauce and i loved it but logan didn't love it.
4. cook whole spaghetti squash, uncut at 400 degrees for one hour. I liked this squash instead of pasta noodles but the rest of the family liked the pasta.


This fed 2 families of 10 people with still having leftovers. I thought it'd be good to freeze in smaller portions in sandwich ziplock bags for quick meals.

Veggie Spaghetti Sauce

2 chopped onions
All The tops of one celery bunch (chopped)
1lb chopped Mushrooms
1 Green Pepper
cooked ground beef (optional)
5- 14oz cans of diced tomatoes
bay leaves
garlic
oregano

I saute the veggies till brown, then puree in the blender to hide them from my kids.
Then add everything to a pot and cook for a few hours.  Can serve on pasta noodles or spaghetti sauce.

Yummy
Can freeze for future dinners.