I really like spaghetti squash. But sometimes it seems like it’s hard to find things to do with it. It’s kinda weird. And it’s not completely interchangeable with pasta. The texture is different. The first time I tried it, I bought one (they are usually super cheap–maybe because not that many people like them/know what to do with them–I’m here to change that) I figured I would be safe and dress it with a ridiculous amount of butter and parmesan cheese. But it also doesn’t lend itself well to mixing with a lot of fats, because unlike pasta, it doesn’t absorb them.
When I ran across this recipe for Spaghetti Squash Burrito Bowls on Pinterest, I thought it would be great for Meatless Monday. Plus, it sounded super-healthy.
PROJECT RECIPE verdict: Well, the Hubs isn’t a huge fan of spaghetti squash, but he said these were pretty good. I think that means it’s a keeper. Plus, this was a seriously huge, filling dinner, and I tallied up the calories, and couldn’t believe it–only 415! If you are trying to eat healthy after a holiday season of excess, you need to click through the link and get this recipe. I’ll definitely be making it again. Hopefully, the Monroe Farm Market still has a few left.
How I changed the recipe: I didn’t roast my spaghetti squash in an inch of water like the directions said. I just did it the way I always do, on a cookie sheet for about 35 minutes, turning over once. Also, I halved the recipe. And added sour cream. Because who doesn’t love a big glob of sour cream on a burrito bowl?
If you’ve never tried spaghetti squash before, this is your gateway recipe. Trust me it’s way better than a really greasy pile of spaghetti squash with a bunch of butter on it.
I love the blog this is from by the way, Making Thyme for Health. It is my kinda cookin–delicious, satisfying and really healthy. There are some other recipes I’ve pinned for later that I’ll be trying.
While I don’t make New Year’s resolutions about losing weight or being more healthy, I don’t think it’s wrong to. I’ve read a lot of pieces recently about how we shouldn’t have to wait on a date certain to change our lives, and that’s right, we shouldn’t. But I feel like this is a season for fresh starts, just like fall or the holidays. It’s the season of mindfulness for our health, reevaluating ourselves and taking stock. I actually look forward to this time of year. It’s just feels good to clean up– my diet, my home, my life, or whatever.
This recipe is one that will make clean eating really easy.