Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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Broccoli Quinoa Bowl

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Ingredients

Makes four bowls

  • 2 cups uncooked quinoa
  • 1 small head of broccoli, cut into florets
  • 2 lemons, juiced
  • black pepper
  • 2 cups shredded carrots
  • 2 cups peas
  • 2 cups corn
  • 4 scoops hummus of your choice
  • goat cheese, to garnish (optional, leave off for vegan dish)

Directions

  1. Cook the quinoa according to the instructions on the package.
  2. While the quinoa is cooking, steam the broccoli using your favorite method. I bring 1-2″ of water to a boil in a pot, insert my steamer with the broccoli, and cook for about 5 minutes. Be careful not to let the broccoli cook for too long. It can go from a perfect soft crunch to wilty in no time.
  3. When the broccoli is finished, toss it in the lemon juice. Grind the black pepper on top, to taste.
  4. Combine all ingredients (except the cheese) in one large bowl, or assemble individual bowls. Be sure to stir them up well. The hummus makes this a very creamy bowl when it’s well combined.
  5. Scoop some goat cheese on top (makes it even creamier!), or feel free to omit for a vegan meal.

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Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.