Tuesday, September 22, 2020

Stuffed Squash! Tacos! Stir-Fry!

I went a little non-traditional for Macaroni Monday last week and made a non-pasta dish. It's that time of year when winter squashes are everywhere, so I made the Loaded Spaghetti Squash from the No Meat Athlete Cookbook. This spaghetti squash is stuffed with chickpeas, spinach, roasted red peppers, kalamata olives, artichoke hearts, and sundried tomatoes. It's topped with homemade cashew cheese. Very fancy! I had most of the ingredients on-hand anyway, so even though it's one of those recipes with lots of ingredients, it didn't cost too much to make.

For Taco Tuesday last week, I stopped into Evelyn & Olive to get their Black Bean Tofu Tacos to go. These are a long-time fave, and it's been awhile since I've had them. The tacos are stuffed with black beans and sauteed tofu, kiwi salsa, and slaw. Served with sides of Jamaican rice & peas and tomato-cucumber salad. The rice and peas are SO GOOD. I could really eat an entire meal of just that! When you order these tacos to go, they package the fillings separately so they don't get soggy. Then you build your own tacos at home!

I was running low on groceries last Wednesday when Wok Wednesday rolled around, but I had some frozen tofu and a bag of frozen stir-fry veggies. Dinner and quick and easy! I love what freezing does for the texture of tofu.

Here's a Slice Sunday pizza! I used the last of my personal-sized pizza crusts from Sprouts and topped with some jarred pesto, kalamata olives, and cashew cheese (leftover from the squash). 

By the way, my weekly meal themes will be changing soon! I've decided to keep themes going, but I'm swapping them out with new fall meal ideas. I'll probably do the current Macaroni, Taco, Wok, Takeout, Freestyle, Sizzle (grilling), and Slice (pizza) days through next week, but October usually brings cooler weather here so expect soups, stews, bowls, and casseroles soon. 

And finally, here is some tasty Challah Bread with Cashew Cheese. The bread is from LuLu's, and the cashew cheese was leftover from that squash. This was a yummy mid-week breakfast one day last week.


Hillary said...

I really need to make a stuffed spaghetti squash. I've only ever roasted them and then eaten the strands like spaghetti, but loaded squash always sounds so great! Yours is a beauty!
I forget to freeze my tofu, but you're right, the texture is so amazing!

Brenda said...

Everything looks so yummy! How do you make your cashew cheese?