"Nacho" Mama's Spaghetti Squash (Gluten Free)
What does your perfect plate of nachos look like? Fresh tortilla chips slathered in salsa, cheese and chicken? What about baked potato wedges topped with black beans, lettuce and guacamole? However you like 'em, nachos have been dominating Americans' taste buds since 1949.
With over one hundred years of eating behind each platter, how can nachos be given a 2016 twist? As usual, I went the healthifying route - though this spaghetti squash stuffed with creamy vegan cheese, wilted spinach, soft black beans and all the add-on's your stomach desires feels anything but healthy. Especially with some fresh avocado and Primizie's new gluten free chips on the side.
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As usual, this recipe is not only gluten free, but also optionally vegan and paleo. Although spaghetti squash is low in calories (boasting only 42 calories per cup) fat and carbs, it is packed with Vitamin C and B6, as well as a variety of minerals. The black beans also provide fiber, protein, folic acid and magnesium while spinach offers manganese along with Vitamin K and A.
As for Primizie's Ancient Sprouted Grain chips, they boast a short ingredient list that is also all natural and free of trans fat, preservatives and cholesterol. An even better bonus? They're allergen free (with the possible exception of flax seeds)!
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| The chip that's chipping in for those nachos! |
Now, for the part you've been drooling waiting for: the recipe. Begin by gathering these simple ingredients; it will make one to two servings.
- One 1/2 of a medium to small spaghetti squash, pre cooked*
- One serving of your favorite cheese sauce (I LOVE this potato and zucchini loaded vegan cheese sauce from TheVegan8)
- Handful of spinach or greens of desire
- Liberal handful of black beans
- Protein of preference (floor turkey meat, salmon, tofu, and so on)
- Handful of shredded cheese (I use the dairy loose Daiya mozzarella)
- Sprinkle of spices of desire (thyme, oregano, cayenne, and so forth)
- Optional toppings: avocado, guacamole, salsa, home made or premade chips, and many others.
*(If you need to cook your spaghetti squash, simply poke with a fork and microwave it for around 5 minutes. Then cut in half, add seasonings and face place down on a baking sheet. Cook for 40 minutes at 425 degrees Fahrenheit or until half are tender and shreddable. Let the other half cool and store in fridge or freezer.)*
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| Allll the toppings! |
To make your spaghetti squash nachos, simply preheat your oven to 425 degrees Fahrenheit. Then, place your cooked spaghetti squash half on a foil-lined baking tray. Shake on your spices before swiping on a liberal layer of the cheese sauce. Next, load up all your other toppings - the limit is the size of your squash and appetite! - ending with a shake of cheese shreds on top.
Pop your nachos in the oven for 30 minutes or until the cheese sauce has melted and the sides of the squash are slightly brown and crispy. Five minutes before your squash is ready, you can gather your toppings.
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| That best bite! |
When it comes to chips, I recently got the chance to taste Primizie's new line of Ancient Sprouted Grains chips...and my taste buds definitely fell in love. Made out of sprouted amaranth, quinoa and sorghum, these chips offer a nutty "whole grain" flavor that's usually missing from gluten free products. I also appreciate that they aren't overly salty, a common problem with pre-made chips, and that they offer plenty of crunch. All of these traits make them perfect for dipping into your "cheesy" spaghetti squash!
Don't be shy about personalizing this recipe either. If you're a sucker for spicy, add some jalapeños or hot sauce. Vegans can even try substituting turkey for a plant-based option like tofu, spice-roasted chickpeas (like Pinch with Yum's recipe) or jackfruit. Don't skimp on different types of cheese either, if your system can handle it!
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| My sort of dinner! |
Now, you've probably heard America referred to as the giant "melting pot" - but maybe nachos would be a better analogy. After all, we share the same basis of beliefs - including a love for chips covered in cheese - but boast a variety of different toppings and preferences.
Patriotic or not, there's one undeniable fact about this healthified version of an old favorite: it's so delicious, you won't even realize you're eating veggies along with your chips!
*While I did receive free samples of Primizie chips to use in a recipe, all opinions and ideas are my own*
*Also found at Totally Terrific Tuesday, the Wednesday Round Up, What's Cookin Wednesday, Allergy Free Thursdays, Vegetarian Mama,Wine'd Down Wednesday, Link Party Palooza,Foodie Friday Link Up, RunningwithSpoons and Saucy Saturdays!
What are your favored nacho toppings? Have you ever heard of or tried Primizee Snacka earlier than? Tell me what you think!
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