Nachos and Stuffed Squash

Nachos and Stuffed Squash

I can’t remember the last time I posted a recipe! I’ve had a few requests on Instagram to post some of my recent creations, so here you go. A word of caution: I would hardly consider any of these recipes – they are just what I threw together one time and I liked it, so they stuck!

I typically make most of my meals from PaleOMG or Well Fed. Just this week I made a double batch of Juli’s five ingredient spaghetti squash pie and it has been going down a treat! I’m hoping it’s enough to last me for all my lunches this week, plus one or two dinners, but that’s wishful thinking – is it just me, or are recommended serving sizes super small?

Spaghetti squash pie!

Spaghetti squash pie!

Sometimes, I am struck by a moment of culinary inspiration which led to me creating the two recipes below. My serving sizes are fit for strong women!

Sweet Potato Nachos
Ingredients (serves 2)
3-4 chicken breasts (about 500g)
400ml tin of chopped tomatoes
400g can of kidney beans (optional)
2 TB tomato paste
1/2 cup water
1 brown onion, diced
1 red pepper, diced
Jalapenos (to taste)
2 tspn cumin
2 tspn paprika
2 tspn chili powder
1 tspn garlic powder
Salt and pepper
2 TB chopped fresh coriander (cilantro)
3-4 sweet potatoes
To garnish: cheese, salsa, plain greek yoghurt, guacamole (I use store-bought because I’m lazy!)

I swear this is not as many ingredients as it seems! I prefer to prep this in a crockpot as it requires no effort. Chicken on the bottom, topped with the tomatoes, tomato paste, water, onion, pepper, jalapenos and spices. I typically use a whole jar of jalapenos because I’m crazy like that. I became majorly bloated after adding kidney beans the first time, so I’ve left them out in subsequent attempts. Cook on medium for 6-8 hours.

Towards the end of cooking time, thinly slice your the potatoes and lay out on baking trays. Drizzle with olive oil and salt and pepper. They will need to bake for 30-40 minutes until crispy at around 220C. I usually flip my sweet potato discs every 10 minutes to prevent them sticking or unevenly cooking. When they are done, reduce the heat slightly and place the sweet potatoes in the base of a deep oven dish. Use a fork to shred the chicken, and then place all the contents of the crockpot over the top of your potatoes. Top with cheese and bake for 5 minutes. Transfer your nachos to a plate (do this carefully you can have a pretty Instagram pic!) and top with whatever you desire. Guacamole is my favourite!

SP nachos

Stuffed Butternut Squash
Ingredients (serves one)
One whole butternut squash, around 800g
250g lean steak mince
2 rashers bacon, diced
1/2 brown onion, diced
1 clove garlic, crushed
5-6 button mushrooms, chopped
400ml tin of chopped tomatoes
2 tspn basil
1 tspn parsley
1/2 tspn oregano
Salt and pepper
Cheddar or feta cheese (optional)

Scrub your squash (so you can eat the skin!). Chop off the gnarly bit of the squash, and then split it lengthways and scoop out the seeds. Bake for 40 minutes at 220C. Scoop out the flesh of the squash so you are left with a shell (I like to set the flesh aside and serve it up with another rasher of diced bacon and some butter). If it’s not quite done, put it back in the oven for 5-10 minutes until the outside just starts to crisp up.

Meanwhile, fry up the bacon in a little butter. Remove the bacon with a slotted spoon and set aside, and then fry the mince, onion and garlic in the bacon grease until meat is lightly browned. Add the tomatoes, mushrooms and seasoning, and simmer for 5-10 minutes.  Scoop the meat sauce into the squash shells, and top with cheese and bacon. Bake for 5 minutes, or until the cheese has melted.

mince squash

I usually make it through about three-quarters of this before I have to abandon the shell and scoop out the insides. All that squash can be very heavy on an untrained stomach, so be careful 😉 I’ve also tried making this with chicken, but chicken is never as good as steak!

chicken squash

Let me know if you try either of these. Now I’m off to train with Laurence Shahlaei!

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