Mexican Inspired Spaghetti

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As much as I have been loving the sunshine, blue sky, and warm weather I was equally as excited about yesterday’s cozy weather. We got out before the snow started and went for a nice walk before running errands, cooking some delicious food and working at a coffee shop. Lovely day, lovely weekend!

As far as delicious food goes, with the more typical winter weather, you might want something to warm you and satisfy a craving for a grounding, delicious meal. No worries. I’ve got you covered. I recently found a recipe on Detoxinista that looked so yummy and simple I knew I had to try some version of it. Without further ado, following is the recipe I created to fit my craving.
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Mexican Inspired Spaghetti with Kale & Sweet Potato (inspired by this recipe)

1 spaghetti squash (small-medium)
1 sweet potato, cooked (small-medium)
1/2 T. coconut oil or ghee*
1/2 yellow or sweet onion, chopped
2 cloves garlic, minced*
1 head of kale, washed & chopped
1 can fire roasted tomatoes with green chiles
1/2-1 T. ground cumin
2 t.  Adobo seasoning*
goat cheese to sprinkle (I prefer Jalapeño or Smoked Bella Capra at the moment)

Preheat the oven to 400F. Cut the spaghetti squash in half, scoop out and remove the seeds in the center, and place the squash face down on a lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly. For the sweet potato, wash and place in a glass dish with an inch or so of water and cover. Place in the oven and bake for 30-35 minutes  or until it can be easily pierced with a fork. For the sauce, pour the can of tomatoes into a blender with 1 garlic clove as well as the cumin & 1 t. Adobo seasoning. Blend until smooth and set aside. Melt the coconut oil or ghee in a large skillet over medium heat and saute the onion and minced garlic until it’s tender, *adding water as needed so as not to burn the ingredients. Add the washed & chopped kale, stirring occasionally, until it is softened. *Sprinkle 1 t. of Adobo seasoning (or more to taste) to kale and onion mixture.

The spaghetti spaghetti squash and sweet potato should be cool and ready to work with. Use a fork to scrape the cooked spaghetti squash flesh into a skillet. Cut the sweet potato skin lengthwise and remove skin. Chop into 1″ pieces (or adjust size to your preference) and add them to the kale mixture. Pour the enchilada sauce over the top of the spaghetti squash. Stir well until everything is heated through, season to taste, adding more Adobo seasoning as needed. From here, you can either scoop the kale and sweet potato mixture into a bowl and serve the spaghetti squash mixture over the top with a sprinkle of goat cheese and final seasoning of Adobo OR you can add the kale and sweet potato mixture to the skillet with spaghetti squash and mix thoroughly and serve with a sprinkle of goat cheese and seasoning. Best served warm. Can be reheated easily for lunch or dinner.

I hope you enjoy this delicious vegetarian meal. Vegetarian meals are a great way to end the day as they will not burden your digestive system, allowing your system a greater opportunity to rest and repair and allowing you for an even better nights rest…who doesn’t love and need that!?!

If you are interested in health coaching or doing the 6-Day Detox (all supplies provided including a 1-month supply of the highest quality plant-based protein powder, GI support, probiotic, and homeopathic drainage drops) I’d love to chat! Sign up for your free Jumpstart Session and let’s get started!!

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