by | Oct 18, 2013 | 21 comments

Well, I have good news and bad news for you today (but it’s Friday, so the good outweighs the bad, no matter what!). smile_its_friday(picture source)

The bad news: I had a post with TWO new recipes all set for Foodie Friday, and it included a review of a new-to-me protein powder with a 40% discount code for you!  But, when I went to type it up, I realized I don’t actually have the discount code yet!  Bummer (and, double bummer that I didn’t realize that until 1:02am and had to start a whole new post then!).  So, you’ll have to wait a few days.  If you’re in the market for a new protein powder, hold on!  40% is a big deal!

The good news: I am shocking myself by being ahead of the game with recipes waiting to be published, meaning you still get a Foodie Friday post today!  Do you remember that I shared my Tempeh-Black Bean Burgers with you on Monday?  Well, they tasted good, but I wasn’t that happy with them due to the texture.  But that’s not the whole story … maybe they didn’t taste as good because I made them the day after I made this mouth-wateringly delicious, filling, hearty, and comforting dish (that just happens to be bursting-with-nutrients).  Not much could stand comparison to this dish – I devoured every bite, and then re-bought the ingredients the next week so I could make it again.  Intrigued?  Let’s cook! Sizzlin Southwestern Spaghetti Squash The Lyons Share 2

Sizzlin’ Southwestern Spaghetti Squash

Serves 2 (for one serving, you can cook both halves of the squash and store the unused half in a covered container in the refrigerator.  Simply divide all ingredients besides the squash in half as you make the filling).

Ingredients

  • One medium-sized spaghetti squash
  • 1/2 onion (white or yellow)
  • 10 cherry tomatoes
  • 2 tsp cumin, divided
  • 1 tsp garlic powder, divided
  • 1/2 block (~150g) tempeh (I used Westsoy Five Grain blend).  Or, use 8 ounces lean ground turkey, beef, or chicken.

    10.13.13 import 025

  • 2/3 cup black beans, rinsed and drained 10.13.13 import 028
  • 4 Tbsp. salsa
  • 2-4 tsp. fire-roasted green chiles (may omit if you don’t want it spicy) 10.13.13 import 024
  • 1/3 avocado
  • 4 T nutritional yeast (can substitute parmesan cheese if you don’t like nutritional yeast)

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Poke some holes through your spaghetti squash (like I tell you here), and microwave for 3 minutes.  When it’s cool enough to handle, slice length-wise, scoop out seeds and stringy flesh, and place open-side down on a foil-lined baking pan sprayed with cooking spray.  Bake 30 minutes.  10.13.13 import 020
  3. Meanwhile, dice onion and slice tomatoes into halves or quarters.  Add onion, 1 tsp. cumin, and 1/2 tsp. garlic powder to pan sprayed with cooking spray or olive oil (not included in nutrition facts).  Saute until beginning to soften.  Add tomatoes and saute an additional 2-3 minutes.
  4. After 30 minutes, remove your spaghetti squash and flip the halves over (so the inside faces up).  Sprinkle with the remainder of your cumin and garlic powder, and return to oven for 10-15 more minutes, or until edges are starting to brown. 10.13.13 import 031
  5. Add crumbled tempeh to onion and tomatoes.  (You can crumble it with your hands, until it looks approximately like ground beef or turkey).  Add rinsed and drained black beans and green chiles, and saute an additional 5 minutes. 10.13.13 import 029
  6. Add salsa to pan and stir until heated through. 10.13.13 import 030
  7. Place one half of spaghetti squash into a bowl, and spoon in half of the filling.  Top with half of the chopped avocado (it makes EVERYTHING better!), and 2 T of nutritional yeast. 10.13.13 import 037
  8. Of course, I served mine with extra veggies … why not?!? 10.13.13 import 040
  9. And then I promptly scooped out the “spaghetti” from its shell, dumped everything into a big bowl, and dug in!  10.13.13 import 043 10.13.13 import 044

I was audibly “mmm-ing” to myself with every bite.  I loved the heartiness of the dish and the way it kept me full for hours.  But mostly, I loved that it tasted SO delicious!  Warm, comforting “spaghetti” meets spicy Southwestern flavors, hearty beans and tempeh, cheesy nutritional yeast, and cool, creamy avocado.  Enjoy! Sizzlin Southwestern Spaghetti Squash The Lyons Share

If prepared according to these instructions, each serving (1/2 spaghetti squash with toppings) will contain 381 calories, 10g fat, 50g carbs, 20g protein.

So tell me in the comments … what ingredient do you think makes everything better?  What do you think I made with my new protein powder?  What’s making you smile on this Friday?

21 Comments

  1. Davida @ The Healthy Maven

    You’re making me miss all my favourite TJ goodies! I also wish I could eat spaghetti squash but for some reason I react every time. I’m thinking this will still taste delicious with regular pasta. I never eat pasta but I’ve eaten it 3 times this week…so this will be a nice recipe to add to the rotation!

    I’m officially through my recipe arsenal…care to share some with me? LOL Have a great weekend love!

    • Megan Lyons

      That’s such a bummer about spaghetti squash :(. Hate that different things make different people’s stomachs upset. I’m 100% sure you’ll come up with more mouth-watering recipes (and I can’t wait!). You have a great weekend too!

    • Megan Lyons

      Ooh yum! I’m bummed that I’m all out. I have an acorn squash waiting for me, though! You have a wonderful weekend, too – GOOD LUCK tomorrow! Can’t wait to hear about it!

  2. Sara @ LovingOnTheRun

    Since my husband is a spicy food fanatic I usually put cayenne pepper on just about everything I make to try and make it spicier. Though sometimes I just put it on his half because I can only take so much 🙂

    This recipe looks DELICIOUS! 🙂

    • Megan Lyons

      Yes! Cayenne sure does go a long way … just a sprinkle is about all I can handle!

    • Megan Lyons

      You need to try it – especially for your Veggie of the Month challenge this month!!! You’ve already pushed the limit by trying so many new things … keep it up!

  3. Arman @ thebigmansworld

    I think out of all the bloggers out there, every post of yours (or comments you leave around the blog world) I learn something new!

    I was awaiting that black bean recipe using tempeh, but now I have this- Never knew you could crumble it- what a great idea!

    Although spaghetti squash here is near non existent (I only found it in one place ages away- rip off to boot!) I would try this with pasta or even in a wrap? Thanks for this!

    With your new protein powder, lets hope its some #strangebutgood action 😉 …or a mug cake ha!

    • Megan Lyons

      Arman, I read this early this morning, and I have honestly had a smile on my face all day. This is one of the nicest compliments ever! I’m so glad to be able to teach you something! Hope you try crumbling tempeh (I’m sure this combo would work over pasta, rice, quinoa, other grains, maybe even a cauliflower crust, or maybe even savory kabocha?). I hope I don’t let you down with the protein powder recipes … they’re neither #strangebutgood nor a mug cake. But now you’ve inspired me to go strange! Thanks again for the compliment.

    • Megan Lyons

      It’s one of my favorites, too, Jill! Funny how squash tastes so much better in the fall/ winter, even though it’s technically in grocery stores year round!

  4. Laura @ Sprint 2 the Table

    You basically just combined all of my favorite savory things. This looks incredible! I don’t know why I don’t crumble tempeh more. I like it any way it comes – even raw!

    • Megan Lyons

      I admit that I’ve never had raw tempeh as a meal (but I’ve snuck a bite before cooking). You should try it crumbled – great substitute for ground beef or turkey in stews or chilis!

  5. Holly Lyons

    We have made this twice since you posted it. It’s one of Teddy’s favorite meals now….although we used chicken as he requires meat in every meal, such a boy! Haha. Love reading the blog each week and can’t wait to see u soon!

    • Megan Lyons

      YAY, thanks so much for telling me, Hol! I’m so glad you’re enjoying the recipe! Chicken would be a great substitute … in almost all of my vegetarian recipes, you can swap in meat … I just like to keep some vegetarian for personal preference + variety for readers! I really can’t wait to see you guys soon either – just a few more weeks!

  6. Diane Roark

    Megan,

    I hate to admit it but I have never used Spaghetti squash. I love the Mexican flair to this recipe. I am pinning it to save and try.
    Blessings and thank you so much for stopping by http://www.recipesforourdailybread.com and linking up this great recipe.

    Diane Roark

    • Megan Lyons

      I hope you end up trying spaghetti squash, Diane! It’s fun to eat, healthy, and delicious!

    • Megan Lyons

      You could definitely use chicken in this recipe, Lauren! If you do, let me know how it turns out!

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Megan Lyons Headshot

Hi! I'm Megan Lyons,

the voice behind The Lyons’ Share. I love all things health, wellness, and fitness-related, and I hope to share some of my passion with you. Thanks for stopping by!
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