South of the Border Spaghetti Squash

This isn't a cooking blog, BUT cooking is part of being a Farmgirl so I'm including it. I don't have exact measurements so you'll have to wing it.

The best part- this will serve 2-4 people. If you serve two it's only got 360 calories. If you serve 4 you are down to 180 per serving. How SWEET is that? And there is zero skimping on ingredients or flavor here!

Can I get a WOOP WOOP?

                                                     
I LOVE squash. All kinds. I never had it as a kid. My mother, bless her, was not a good cook. Her idea of a gourmet meal was spaghetti sauce in those little envelopes that you mix with water. I love you dearly though mom. Anyway the point is I never knew there was a world of lovely pumpkin-gourd-y things to grace your table with. I'm sure there are recipes out there like this (and probably better so look around) but I didn't follow one for dinner tonight. This is my take on a Mexican version of spaghetti squash.

BTW Ladies....I recommend you don't say "spaghetti" when telling your husband what's for dinner if you serve this....trust me it will save you a lengthy debate about whether or not that dry gummy stuff called pasta (YUCK!) should be used instead of the moist, tender, vegetable. Trust me pasta doesn't belong anywhere near this recipe. Just tell him it's South of the Border Squash and save your words for your girlfriends who understand this sort of debate.

Ingredients:
Spaghetti Squash- drizzle with olive oil, salt and pepper. Bake at 350 for about an hour until it easily shreds.

Let your kids scrape this baby with a fork when it comes out of the oven. They'll be begging for it next time!

1lb ground sausage or other meat (I thought sausage sounded good with squash...beef seems too bland)
1 onion chopped
1 can diced tomatoes
1 can diced green chili
1 can black beans drained
Cayenne, Chili Powder and Cumin to taste
Shredded Cheddar Cheese (we used Sharp) & Plain yogurt

I know I know a TRUE Farmgirl wouldn't use store-bought. 

Brown onion in olive oil. Add sausage and brown. Add spices and cook until fragrant. Add the three cans and simmer until warm and bubbly.

Mmmmm.....bubbly!

Spoon meat mix into the squash "boat". Top with cheddar cheese and a dollop of plain yogurt (we don't use sour cream). If you count calories be sure to watch your cheese and yogurt.

And voila. Dinner is served. The ultimate test is when I get a "that was good Baby J" from Tom. And this beauty did. We didn't use all of the meat mixture so into the freezer it goes for something later. I'm a big OAMC kind of girl. More on that topic later!