This is one of those dishes that I would call, good old comfort food. Its so warming and fulfilling that you almost forget its 20 degrees outside. Luckily the spring weather is among us soon, and we can all feel the sun again in the near future! But, it is Ohio so who knows. Unpredictable weather seems to be the norm around here. As you will notice, I love this with noodles but I also incorporated spaghetti squash to help bulk up the meal, but keep it a little lighter also. Spaghetti squash is excellent, but personally I do not like using it to replace noodles completely. Brown Rice Pasta is one of my favorite carbs to eat and are a great addition to a well-balanced meal. But, if using spaghetti squash noodles is your thing or perhaps you are doing low-carb, then by all means, make it your own and ax the pasta! One important tip I also want to mention is if you are using the spaghetti squash, it will cut down on your cooking time by half if you prepare it either the night before, or a couple days before! I do this every time I use it and it has made life a lot easier Vegetarian Chili Mac
Ingredients: Servings: 4
Directions for spaghetti squash: Pre-heat oven to 375. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, salt, pepper, and some garlic powder. Cook for 45 min. (I do this the night before). Once done, scrap out the flesh using a fork until it mocks a noodle texture. Discard skins. Directions for chili mac:
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About MeHello everyone! My name is Ashlee Beach and five years ago I embarked on a life changing journey. Like most americans, I came from a household where food was cheap, fast and easy. Fresh produce just wasn't on the menu, which caused my relationship with food to be a very love-hate. Now at the age of 27, I am 60 lbs lighter, full of energy, and extremely passionate about my new lifestyle. From my own personal experiences I am here to share with you, delicious recipes, healthy living advice, and positive vibes! Categories
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