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Mexican-Stuffed Spaghetti Squash

Happy…middle of September?  How the heck did THAT happen??

Before we know it, Autumn will be upon us.  In fact, it’s coming early from what I can see – we already have trees turning on our street (much to Darling Daughter’s dismay).

While I do NOT look forward to winter, I generally enjoy fall.  It’s a gorgeous season up here in northeast Ohio and the crisp temperatures are an invigorating excuse to wear my didn’t-exist-until-I-moved-North cool weather wardrobe.

Because, let’s face it, it’s cold for all of about 3 days in the middle of February down in Texas.

It’s also an opportunity to start tuning up for cold-weather cooking, which is (according to at least one of my readers) my forte.  I won’t deny it; I love casseroles and stews and braises and other hearty, stick-to-your-ribs fare.

This particular recipe is a new favorite.  Ooooohhh, myyyyyyyy.

While the butternut squash Beloved planted earlier in the season didn’t take at all (this is not true of the one that has sprung up spontaneously in another garden – I guess the compost didn’t get hot enough again this year), the spaghetti squash is doing just fine.  We’ve already picked a couple, and I made this with the very first one Beloved harvested.

Fortunately, the harvest of this squash coincided with the last of the summer sweet corn we picked up at the farmer’s market.  When I finally decided what I was going to do with this particular one – I didn’t want it to involve a pasta sauce – I soaked and cooked some black beans, as well as a pound of Meat for Tacos. After that I made a fresh salsa with some red onion, a hillbilly tomato and a jalapeno, all from our garden, along with some cilantro from the CSA.  Once I’d roasted the squash, all that was left was to shred some cheese and assemble the whole thing and bake it in the oven.

It. Was. AMAZING.  This is comfort food, folks – delicious, satisfying and quite healthful comfort food.  The servings are also quite generous, and the leftovers keep well in the refrigerator, if they’re well-covered.  It really reheats beautifully – Beloved and I shared one stuffed squash half the night I made it, and finished off the other half for lunch the next day.  It was every bit as good (if not a little bit better, as dishes like this tend to be).

This would also be awesome topped with a good, homemade guacamole.

Mexican-Stuffed Spaghetti Squash. Healthy and creative, this Mexican-inspired casserole is a great way to jazz up this versatile winter squash.

Click the image to enlarge

5.0 from 2 reviews
Mexican-Stuffed Spaghetti Squash
 
Serves: 4
Ingredients
  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 1 cup black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 pound Meat for Tacos
  • 1/2 medium red onion, diced
  • 2 ounces cheddar cheese, grated
  • 1 cup fresh tomato salsa
Instructions
  1. Preheat oven to 375 F.
  2. Halve the spaghetti squash and scrape out the seeds from the center. Rub both halves with olive oil and place them, cut side down, on a foil-lined baking sheet. Roast for 40 minutes, or until easily pierced with a fork; remove from the oven and allow to cool.
  3. While the squash is roasting, prepare the Meat for Tacos.
  4. Once cooled enough to handle, shred the meat of the squash into a large mixing bowl with a fork, leaving the shells intact. Season lightly with salt and pepper; stir in the beans, corn, taco meat, red onion and half the cheese until thoroughly combined. Spoon the mixture back into the squash shells and top with the remaining cheese. Return to the foil-lined baking sheet.
  5. Reduce the heat to 350 F and return the stuffed squash halves to the oven. Bake for 30 minutes.
  6. Allow the stuffed squash to rest for 5 or so minutes before cutting each half in two. Top with the salsa and serve.
  7. Nutrition (per serving): 584 calories, 36.4g total fat, 95.4mg cholesterol, 1076.6mg sodium, 1024.3mg potassium, 37.1g carbohydrates, 6.9g fiber, 4.9g sugar, 30.9g protein


The Button Infinity Scarf

Say hello to The Incredible Shrinking Girl.

The Incredible Shrinking Girl

Since moving in with us in late April, Darling Daughter has lost about 50 pounds.  It’s amazing what can happen when you simply cut junk out of your diet.  Of course, it doesn’t hurt that she has a pretty physically demanding job (which she loves)

Above is the photo she posted to Facebook last night to show off the infinity scarf I made for her.  You have to admit, the girl knows how to take a selfie.

The photo I took is a little less flattering (it doesn’t help that ALL of her clothes are just hanging on her these days), but you get a better look at the yarn I used (black acrylic interwoven with shiny, metallic threads in different colors):

The Button Infinity Scarf

I haven’t had much time to crochet lately (and I’m not going to have a lot of time until the wedding cakes I’m doing in early October, to say nothing of canning season, have passed), but when Darling Daughter asked for an infinity scarf to wear this winter, how could I turn her down?

For the uninitiated, an infinity scarf is simply a winter scarf crocheted into a big loop – no beginning, no end.  Since I wanted to do a braided scarf, I couldn’t crochet in a big loop; I had to crochet three separate panels, sew them together at one end, braid them, sew them together at the other end, then join the two ends before adding buttons at the seam.

I’d love to give you the pattern for it, but I sort of went off the cuff with this one and while I could write a recipe in my sleep, I have no earthly idea how to write a crochet pattern.

Which doesn’t mean I won’t try.  Because you know how I am.

So… here goes.

Materials:

– 3 skeins Loops and Threads Impeccable Glitter, “Mirror” color

– size H/5.0mm crochet hook

– 3 large, black buttons

tapestry needle

Abbreviations:

ch: chain

sc: single crochet

dc: double crochet

st: stitch

Make 3 panels using the following directions:

Loosely ch 18

Row 1 –  Dc in the 3rd st from hook; dc to the end of the chain (16 dc). Ch 1; turn.

Row 2 – Sc in 1st dc; sc to end of the chain (16 sc). * Ch 1; turn.

Row 3 – Repeat row 2 to *. Ch 3; turn.

Repeat rows (1 – 3) 23 more times for a total 24 rows of (1) dc and (2) sc.  Fasten off yarn and cut.  Weave in loose ends.

Line up the ends of the 3 panels.  Using the tapestry needle and the same yarn the scarf is made of, sew together the panels on one end.  Braid the panels; sew together the other end of the panels.  Bring the ends together and join them, again using the tapestry needle and yarn.

Attach the buttons at the seam.  Fasten off yarn and cut; weave in all loose ends.

Please, all of you serious hookers out there, let me know what I’ve done wrong here – it’s all a learning experience for me!





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