Spaghetti Squash with Veggies and Cheese

Do you love spaghetti squash but run out of inventive ways to cook it for dinner? I ran across this simple recipe today on allrecipes.com and was shocked at how amazing it turned out. I made a few tweaks of my own. The original recipe did not include the sausage, zucchini or green pepper but I think either way it would be delicious.

1 spaghetti squash halved lengthwise and seeded
2 Tb. EVOO
1 yellow onion chopped
1 green pepper chopped
1 zucchini sliced in half moons
1 can diced tomatoes (italian style) drained
1 small can sliced black olives
1 Lb. spicy italian sausage
1 clove minced garlic
2 Tb. fresh chopped basil
4oz cheese of your choice ie: italian mix, parmesan, feta etc.

1. Preheat oven to 350 and place squash cut side down on lightly greased cookie sheet. Bake for 30-40 min. or until skin pierces easily with a fork.
2. Meanwhile heat oil in a large skillet and sautee onions, green peppers, and sausage until sausage is nearly cooked through.
3. Add zucchini, and garlic and stir gently until sausage is cooked through and zucchini is soft and opaque.
4. Add tomatos, olives and basil and heat until warmed through.
5. Remove squash from oven and place aside until cool enough to handle.
6. Remove strands of squash and toss with skillet mixture and cheese (and butter if you're in the mood).

Sloppy Joes

My mom actually found this recipe so I need to give her credit and it was actually originally posted by a guy named Jeff on allrecipes.com so I should give him credit too. Either way it is delicious!

1 Tb. EVOO
1/2 cu. chopped sweet onion
3 cloves garlic chopped
1/4 cu. green bell pepper chopped
1 stalk celery chopped
1/4 tsp. dried oregano
1 lb. Italian sweet sausage (you can use a combination of sausage, ground beef, ground turkey etc. I thought the sausage gave great flavor)
6oz. chili sauce (you can use more or less depending on how much liquid you need-I start out with this then add a little more at the end if needed)
1Tb. red wine vinegar
1 1/2 tsp. worcestershire sauce.

1. Heat oil in skillet on med heat, add onion, garlic, bell pepper, celery and oregano- saute 5min. until tender, move to plate.
2. On med high heat, saute meat for approx. 10min.
3. Add veggies, chili sauce, vinegar and worcestershire sauce, mix well until heated through.

Taco Meat

This is the best Taco Meat I have ever had!! When I make it I like to make my own crunchy taco shells in the oven. (See directions below.)

In place of beef, you can substitute ground turkey or chicken. This is much healthier and the man in my house can never tell the difference! :)

Ingredients:
Serves 4

• 1 tablespoon canola oil
• 1 large onion, finely chopped
• 1 jalapeno minced (remove seeds for less heat)
• Coarse salt and ground pepper
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 pound ground beef
• 1 can (14 1/2 ounces) diced tomatoes, with juice
• 8 (6-inch) corn tortillas
  

Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, sliced tomato, Cheddar cheese, sour cream

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
   
2. Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
   

Directions for corn tortillas:

1. Preheat oven to 450 degrees.
2. Lay corn tortilla's on a rimmed baking sheet, they can overlap slightly.
3. Brush EVOO on one side of the tortilla and crack coarse salt over them.
4. Place in the oven for 4 mins, then flip them over.
5. Cook for another 3 mins, but watch so they don't burn. They should start to curl a little on the sides.
6. Once they seem a little stiff take them out and immediately curl over so they harden like a crunchy taco shell. Sometimes this is a two man job, because the taco shells are HOT!
7. Fill the shells with desired insides and eat over a plate or bowl, because the shells sometimes crack.