Making the Perfect Spaghetti Squash

If you're looking for an alternative to past this is squash receipe is perfect for you. I love making this for my family because it literally takes five minutes to prep and you just let it do it's thing until your ready! It's versatile and it's good for you! I never feel bad eating a ton of it. I've even tricked my little one into thinking it's pasta. I have to set aside leftovers of this squash because it's always gone before I know it.

INGREDIENTS 

• Spaghetti squash
• Salt and pepper (to taste)
• Olive oil 

DIRECTIONS 

1. Preheat the oven to 400°F and halve squash lengthwise.
   
   
   
   
2. Using a spoon to scoop out and discard seeds.
   
3. Place squash on baking sheet.
4. Drizzle with olive oil and season with S&P.
   
5. Place in oven and bake for 35-40 minutes (Depending on size of squash you may need to bake up to 1 hour)
   
   
   
6. Remove squash from oven and rake a fork back and forth across the squash to remove its flesh in strands. It will look exactly like spaghetti! (You may eat it just like this or create your favorite pasta dish using the squash as your noodles).
   
   
   
   
   
   

Summer Family Photos 2016

 

I'm so excited to share a few of our family photos taken a couple weeks ago in Verdi, NV. This photo op is the first time we’ve all sat down together since Haidyn was little.  A huge thank you to our talented photographer, Chelsea Vaughn  , for capturing our girls so  beautifully in half an hour even when they only cooperated when bribed with popcorn. ;)

Oh Sacramento + Other Weekend Haps

Our mini-vacation with the entire Wells family took us to Sacramento!  Our little getaway took us to IKEA, Joe’s Crab Shack and of Seafood City. Nothing too fancy but it was our first trip with all of us together. We ended up buying too much, eating too much, drinking too much but laughing through it all to make it so much more memorable for all of us.  Especially, when I tripped down a step looking at the alligator and Joe’s . Yup, totally happened and owning it. At the end of the day, Haidyn missed her Hootsee and Papa and couldn’t believe we couldn’t spend more time with them. I can’t wait for more little getaways. 

The rest of our weekend was spent gearing up for the week and putting the final touches on all of the furniture we bought at Ikea. And when I say“putting all the final touches” I really mean Waymon killed it and built everything we bought on Saturday the very next day to shut his wife up and make her so incredibly happy. Seriously, my husband rocks! We shopped around a little and eating lunch at The Laughing Planet ( our fave) Sunday and ending up going home with Anna and her matching outfit for Haidyn. I don’t think she could be any more excited to be in Disneyland! 

‘Til next weekend . 

XO  

Bacon Cheeseburger Stuffed Zucchini Boats

In my efforts to keep my squash obsession alive all summer long, I created a healthier version of our favorite summer food – the bacon cheeseburger. Don’t get me wrong when you want a cheeseburger you have to get yourself one because there’s no other satisfying food out there. However, when you’re trying to cut down on the amount of carbs you eat you’ll make this instead. This will curb your craving for everyone’s bcb and it’s a lot better for you! You can’t beat that. My husband was entirely impressed with putting one of his faves in a zucchini but it didn’t kill him !

INGREDIENTS

• 3-5 pieces of bacon, chopped  
• 2 zucchinis
• 1 tbsp olive oil
• 1 tablespoon of Worcestershire sauce
• 1/2 cup chopped onion
• 1 pound ground beef ( you may use turkey or chicken)
• 1/2 tsp garlic powder
• ½ tsp onion powder
• 1/2 tsp oregano + ½  tablespoon fresh oregano
• 1 tablespoon chives
• ½ tablespoon parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp mustard
• ½ cup Ketchup, more to taste
• 8 ounces cheddar cheese and mozzarella cheese , divided

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Slice each zucchini lengthwise and scoop out the inside, leaving about 1/4 inch from the sides.
   
3. Place scooped out zucchini in a bowl and set aside.
   
4. Assemble zucchini boats in a greased baking dish.
   
5. In a skillet, brown ground beef (you don’t have to cook all the way through).
   
6. Drain ground beef and set aside.
7. Add to skillet oil, onions, garlic and bacon.
   
 
8. Sauté mixture and add in ground beef, seasonings (with exception to the fresh herbs)  and scooped out zucchini. Turning off heat after combined.
   
   
   
   
9. Spoon mixture into boats.
   
   
   
   
10. Bake boats for 20-30 minutes
11. In a small bowl, place cheese(s) in bowl and mix with fresh herbs. ( If  you don’t have fresh herbs you can use dried.)
    
12. Once boats are fully cooked top with cheese and bake for an additional 5 minutes or until cheese is melted.