My husband recently started a new workout program and is strictly following the meal plan that goes with it. Which is making it harder for me to put together meals. The real challenge is when I want to cook vegetarian. He is allowed lots of protein and unlimited veggies but his carb intake is restricted. So now we use measuring cups to keep track. I on the other hand, eat beans left and right when I am not eating meat for protein which makes meal planning difficult. One low carb meal I love to make in replace of high carb pasta is spaghetti squash. Texture and appearance wise it is very similar to spaghetti. And if you put a sauce over it it covers up the sweet squash taste and makes you think you are eating noodles.
In the past I have made pesto spaghetti squash (recipe found here). The last time I made squash it was delicious. So I wanted to make it again with a new flavor profile. I decided to make a meatless meal since it was Monday. Because the squash is low carb and not a noodle, I figured adding beans in and not blow my husband’s meal plan. I also wanted a sauce for this dish and when I think sauces for Mexican food my mind immediately goes to enchilada sauce. Enchilada sauce is so easy to make on your own (see my recipe here) but if you don’t want to spend the time you can always get the store bought stuff.
The addition of veggies to this dish makes it a little bit hearty (which helps you forget the fact that there isn’t meat in the dish!). To multi task, the veggies can roast in the oven when the squash is cooking. Once the squash is finished cooking and shredded into “noodles”, all the ingredients are combined. Personally I prefer how the meal looks when the squash shell is re-stuffed. But you can always just put the mixture in a baking dish. To finish the dish it is topped with cheese, cherry tomatoes and scallions and then quickly thrown under the broiler until the cheese is bubbly and golden brown.
Dietary restrictions can make cooking challenging therefore the recipe maybe modified for any dietary need. Omit the beans for a true low carb dish. Leave out the cheese or replace with a nut based cheese for vegans. If you truly cannot skip the meat you could add ground turkey to the vegetable mix, however I encourage you to just try it meatless, I PROMISE you won’t notice a difference. Especially when you spice it up with this recipe!