I recently returned to pescatarianism. This is vegetarianism plus fish. I lived this lifestyle years ago for about four years and enjoyed it very much. My body responds well to this particular diet, and the return to it, about two weeks ago, has had the expected result: better energy, regular digestive activity (use your imagination), and a whole lot less guilt when I choose my food for any particular meal. Below is a recipe I created based on a more labor-intensive one I saw on another site. I usually cook for one, so I want it to be easy. This certainly is. Hope you enjoy it!
Easy Mexican Spaghetti Squash
1 spaghetti squash
1 can black beans
1 can tomatoes (use Rotel if you like it hot)
1 small onion
1 packet Goya azafrán sazón
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup shredded sharp cheddar
1/4 cup low-fat sour cream
Cut spaghetti squash in half. Scoop out the seeds and string in the middle and discard. Rub squash with olive oil. Place sliced side down in a baking pan; add about a half a cup of water to the pan. Bake at about 400 for 30 – 45 minutes, until squash separates easily into spaghetti strands. Leave it inside the skin.
While the squash is baking, brown the onion. Put the beans, tomatoes, sazón, cumin and chili powder in a saucepan and heat to slow simmer. When onion is golden, add to the chili mixture. Let it cook until the spaghetti squash is done.
When you remove the squash from the oven, turn the oven up to broil.
After spaghetti is separated into strands, salt lightly. Use a slotted spoon to add about a half cup of the chili mixture solids to each half of the squash. Mix gently. Top with the cheddar. Brown under the broiler between 5 and 10 minutes, until golden brown. Serve with sour cream.
You might also serve with sliced green onion, olives, or any other Mexican garnish.