I worked this recipe into our menu a couple weeks ago and it was rather tasty! Spaghetti squash is all over the place when Fall hits and I love eating it but I feel like I run out of ideas sometimes and there it sits on the counter for ump-teen weeks!

I took a simple Pomodoro recipe from the @tasty app and added some ground beef to make it a well-rounded meal for us. Bonus –> it’s toddler approved!

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Spaghetti Squash Pomodoro

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 Spaghetti Squash
• 3/4 lb Ground Beef
• 1/2 cup Spaghetti Sauce
• 1/2 cup Grape Tomatoes; halved
• 1/2 cup Peas
• Mozzarella
• Salt & Pepper

Instructions

1. Slice spaghetti squash in half and scoop out seeds. Lay cut side down in baking pan with water and bake 400 degrees for 30-40 minutes until fork tender. Allow to cool.
   

2. While squash is cooling, cook meat fully and drain if greasy.
   

3. Scoop the spaghetti squash out and mix in a bowl with meat, sauce, salt and pepper. Split mixture and add back to squash shells. Top with tomatoes, peas and cheese.
   

4. Bake 400 degrees for 25-30 minutes uncovered until cheese melts and is bubbling.
   

Recipe Notes

Spaghetti squash can be cooked and scooped ahead of time. Refrigerate up to five days until ready to cook.

Recipe used in menu in this post.

The first thing I think about when I wake up on a weekend is “what the heck are we having for breakfast?”. A couple other things cross through my mind….typically because Brandon woke us up before 6am AND requires three-courses before 630am. Anyway, I have high hopes of creating something really neat and fancy and blah blah blah but in reality, I just want something and I want something quick! That something typically consists eggs, beans and sausage or bacon. These tacos are a new favorite thanks to my Mother-in-law.

Anything breakfast related consists of the same ingredients, used in a different way! For these tacos, I thawed some hash browns (Trader Joe’s has the best) and throw those into an oiled pan with onions and black beans, stirring until heated through. I added corn to this as well because Brandon won’t eat egg unless I put corn in it. ::Insert emoji shrug:: I whisk eggs with a splash of milk, salt and pepper. Once the veggies are cooked through, add eggs and stir continuously until no longer runny. Warm up a tortilla for a few seconds and fill with egg mixture, cheese, hot sauce and sour cream.

So. So. SO. Yummy!

Bowls large // medium // small
Measuring spoons
Egg crate small // large

I would say these breakfast enchiladas are in our rotation at least once, sometimes twice a month because of how EASY and delicious they are. I don’t think I shared a recipe on them yet and my apologies on that. The funny thing is, sometimes it’s hard to share a recipe because I change how I make meals all the time! It’s based on what’s on sale, what we have/don’t have, what I forgot at the store or how saucy I’m feeling! I made them a little differently this week by adding chick peas and tomatoes…only because I had some leftover from a previous meal.

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Breakfast Enchiladas

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

• 1 lb ground breakfast sausage
• 1 cup shredded cheese
• 8 flour tortillas
• 8-10 eggs; beaten
• 1/4 cup milk
• salt + pepper
• cooking spray

Instructions

1. Preheat oven to 375 degrees and liberally spray 8 x 13" pan with cooking spray. I've tried butter and oil and they both leave most of my enchilada attached to the pan.
   

2. Cook sausage while breaking up with spatula; drain.
   

3. Lay tortillas on a work surface and fill with 1/4c sausage and generous pinch of cheese. Roll up and line in the pan.
   

4. Beat eggs with milk, salt and pepper and pour over the tortillas. Top with cheese.
   

5. Bake covered for 15 minutes; uncover, cook another 7-8 minutes until egg is set and tortillas begin to rise.
   

Recipe Notes

This is the base recipe, feel free to add or omit ingredients!

I prefer Jones sausage because it tastes good and is already out of casing, making this recipe even easier.