First of all, BIG announcement!
Huge one! AJ and I are getting married! Yes, I know, it was much anticipated and expected, but it’s now official. Two years ago I would have jumped right into all the planning and details, but now it’s probably one of the last things I want to do. Don’t get me wrong, I am beyond excited to finally tie the knot. But picking out flowers and napkins, and choosing the perfect location suddenly seems daunting. On another note, look at this ring!
Now on to the food. We have been craving…no, craving doesn’t even justify it. We have been longing (still not quite accurate) for some good traditional Mexican food lately, which seems pretty fitting since Cinco de Mayo is literally right around the corner. I honestly don’t even understand how May is here. Where did April go? Actually, where did the last 7 months go? Seriously.
Anyway, back to the food. I honestly don’t know why we didn’t just pick up some take-out Mexican to kick our intense cravings so we could move on in life, but we didn’t. (We did get Indian food twice last week though. But thats another issue.) Fast forward a week to this past weekend. We finally broke down and went Mexican food crazy. That’s right. We made easy Mexican spaghetti squash boats, amazing shrimp tacos, and chicken enchilada casserole bake. All coming your way, my foodie lovers. All coming your way.
Here’s a side story for you. Before being pregnant, I would never (and I mean never) choose to have Mexican food any meal. I probably had Mexican food a handful of times in my entire life prior to being pregnant. And then it was like a switch. That little bean of a baby only wanted Mexican food. I am not even exaggerating on this, but for 2 months straight I had soft shell tacos every single day for lunch. Sometimes for breakfast (yup) or dinner too. I would wrap up some taco seasoned lean ground turkey, tomato, lettuce, and salsa in a sprouted grain wrap and it was probably the best part of my day every day.
Now, those cravings are back full-force (but not for the same reasons- I promise you!). Today I am doing a little Mexican-Southwest twist on my favorite spaghetti squash boats. I almost always use lean ground turkey as my protein and a ton of veggies, but I made these boats specifically with some good kick! When I say ‘good kick’, I mean a really good kick. It’s good.
Lucky for you, more Mexican foodie love is coming your way on Wednesday as well! I must say that our chicken enchilada bake was out of this world, but I didn’t take any pictures because I was just throwing ingredients together and testing it out. But, it is confirmed- The Creamy Chicken Enchilada Bake (the tentative name) needs to make it’s debut on the blog asap. Unfortunately, it won’t be before Cinco de Mayo.
Instead, you definitely need to make these super easy Mexican spaghetti squash boats and Wednesday’s shrimp tacos (I wish I had a cool enough name to give them credit for how amazing they are). And make yourself a margarita while you’re at it! I have been using Quince & Apple’s Tart Cherry Grenadine in my weekend cocktails lately and I have just enough saved for Friday night (May 5th. Translation: Cinco de Mayo) while my family is visiting. On the menu? Probably tacos, my Mom’s chicken enchiladas , these squash boats, and margaritas. Lots of Margaritas. Did I mention margaritas? Oh, no? Well, we will be having lots of margaritas.
Also, before I go, I want to say how excited I am with my gym routine lately. Maybe it is because I have a big event (ahem- wedding) coming up in the near future. I’m going to do a full post on what my goals are and my plan to reach them! I definitely promote eating healthy and being active as a lifestyle, but sometimes having an event or reason to make you push a bitter harder than normal isn’t a horrible thing. I’ll be doing what I always do, just kicking it up a notch! Or two. So, if you want to follow along, I would love to have you and see what you’re doing.
Thanks for reading! I am going to go set my mouth on fire now (i.e. eat these easy Mexican spaghetti squash boats)! Adios! 😉
Cinco de Mayo is around the corner and we have been craving some good Mexican dishes in our household. We don't typically stray away from tacos, enchiladas, and burritos, but we were in need of something lighter and healthier and these did the trick!
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 cup onion, chopped
- 2 larger garlic cloves, minced
- 1/2 cup red pepper, chopped
- 1 jalapeno pepper, chopped (remove seeds for less spice)
- 1/2 cup canned corn, drained and rinsed
- 1/3 cup canned black beans, drained and rinsed
- 1/2 pound lean ground turkey
- 2 tbsp taco seasonings (I usually add extra cumin and chili pepper)
- cheese and cilantro (optional)
Preheat oven to 350 degrees.
Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the 'spaghetti' with a fork.
While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Throw in the onion and garlic, cooking until slightly browned.
Add in the red pepper and jalapeño pepper, cooking for another 3-5 minutes. Stir in the corn and beans.
In a separate pan, cook the ground turkey until completely cooked through and no longer pink. Stir in the taco seasonings and spices, and then add to the cooked vegetable and pepper mix.
Scoop the veggie/turkey mixture into each squash boat and top with cheese (optional). Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or your favorite toppings!