Spaghetti Squash Tacos

I was staring into the pantry tonight, wondering what to make for dinner. There on the shelf sat two spaghetti squash. They were screaming my name! But I just was not in the mood for spaghetti. We had it a while on winter vacation in Sunriver. I wanted to uphold my traditional Taco Tuesdays…then it hit me! I am going to try a twist on my Mexican favorite…Spaghetti Squash Tacos!!

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp freshly squeezed lemon juice
• ½ tbsp chili powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp sea salt
• Sixteen 6-inch corn tortillas
• 1 can organic black beans, rinsed and drained
• 1 cup Greek yogurt
• 1 cup cherry tomatoes, finely diced
• 1 avocado, chopped
• chopped cilantro
• favorite salsa

Directions:

1. Preheat your oven to 375 degrees and spray pan with coconut oil cooking spray. You will then need to cut the spaghetti squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft. This method keeps the squash moist and I think cooks it faster.

2. Once the squash is cooked, remove it from oven and allow to cool 5-10minutes, you then scrape the flesh of the squash with a fork to loosen and separate the strands. The strands come out just like spaghetti! Add the strands of ‘noodles’ to a bowl and throw away the skins.

3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly. I think that depending on your palate, the seasonings will need to be adjusted. I have found that the lemon dilutes the spices too much on occasion.

4. Heat a dry skillet, or it you are a die hard Mexican food lover like me, a tortilla pan, over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side. You can burn them quickly, so pay attention!

5. To create the tacos, transfer warmed tortillas to your plate and add a spoonful of black beans, a scoop of seasoned squash, a little dollop of Greek yogurt, finely chopped tomatoes and avocados. If you like other toppings on your tacos, go for it! Create them as you wish! I like to top mine with a cilantro, onion and lime juice mix. Oh and don’t forget your favorite salsa! Make it your own taco the way you like it! ENJOY!!

This was amazing and the kids enjoyed a change on the usual Taco Tuesday! Made for a new texture and was creative…fun in the kitchen!

Brain Power Granola

Here is a quick recipe for some delicious and healthy, Brain Power Granola. This is a great snack for anyone needing a little brain boost. You can also add milk to the granola for a great breakfast or add it to yogurt! This is a really yummy homemade recipe that you will love!

Brain Power Granola

2 cups regular oats (gluten free)

1/3 cup ground flaxseed

1/4 cup chopped walnuts

1/4 cup chopped slivered almonds (I sometimes sub in some pistachios for walnuts or almonds)

2 teaspoons ground cinnamon

1/3 cup orange juice

1/3 cup honey

1/4 cup packed brown sugar

2 teaspoons canola oil

1 teaspoon vanilla extract

Cooking spray

1/3 cup dried cranberries

Directions:

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Mix orange juice, honey, and brown sugar in a small saucepan. Cooking over medium heat just until the sugar dissolves, making sure you are stirring frequently. Remove mixture from heat; stir in oil and vanilla.

Pour the honey mixture over the oat mixture we first created, stirring to coat. Spread this mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until the granola is a golden brown. Spoon granola into a bowl, then stir in dried cranberries. Cool completely.

If the Brain Power Granola outlasts a hungry household and you have extra, you will want to store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Kids Corner

This week on Kids Corner, I will be introducing you to a healthy recipe. The meal is quick, easy, and scrum-diddly-umptious! So without further a due, let’s get to the recipe!

Chicken, Zucchini, and Prosciutto: 

Ingredients:

1. 4 boneless, skinless chicken breasts

2. 1/2 teaspoon kosher salt

3. 1/2 teaspoon black pepper

4. 2 tablespoons olive oil

5. 1/4 pound (about 8 slices) prosciutto

6. 3 small zucchini, thinly sliced into half-moons

7. 1 clove garlic, thinly sliced

8. 1 lemon

Directions:

• Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper to give the chicken a little pop of flavor

• Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side so it turns golden

• Once golden, transfer the chicken to the oven and roast for 8 minutes.

• Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate so you can start serving.

• Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes. This gives it a salty but a delicious flavor to all the vegetables.

• Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates so you or your family/friends can enjoy!

This is one of my family’s favorite meals, and it gives us a chance to work together in the kitchen to prepare it. After, we get to sit down as a family and talk about our day, and eat a delicious meal together. I think its important for all families to sit down together as a family because it brings everyone closer and creates a stronger bond between everyone.