We have been in our new home for a little over a week now. It’s very strange staying at home and not having a job to report to. Do I miss it? Yes, I do. I liked having structure and being social with other people. While I miss my old job I love staying at home with Olivia. I get to see everything she accomplishes and there is always something new going on in her life. Its hard to believe she turns 10 months this Friday.
I have been busy testing out our new kitchen and all of its appliances. We no longer have a gas stove, but we do have double ovens. Right before we moved I was sent some new elite nonstick calphalon cookware sold exclusively at Williams-Sonoma. This line was just released online at the beginning of September and it becomes available in store September 27th.
Why do i like this cookware? This line is very durable and can withstand being mixed with a metal whisk. A lot of other products scratch easily if you use metal on the inside while cooking. This is a big plus since one of my favorite utensils to use in skillets and frying pans is a metal fish spatula. This cookware is also non-stick and is dishwasher safe.
Yes, the best part is that you can put this line of cookware in the dishwasher for easy cleanup with no harm done to the pans.
ENJOY ~ Meagan
Mexican Spaghetti Squash Bake
Yield: 4-6 servings
1 spaghetti squash
1 pound lean ground beef
1 cup onion, diced
1 4 ounce can chopped green chiles, mild
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 cup light sour cream
season with salt
1/2 cup Mexican cheese blend, shredded
Toppings: tomato and avocado
Preheat oven to 450 degrees.
Cut the squash in half and clean out the seeds with a spoon. Lay flesh side down on foil in a baking sheet and cook for 20 minutes. Remove from oven and using a fork scrape the inside of both sides to create spaghetti squash. Set aside for later use.
Put the oven temperature at 350 degrees.
Place the beef in a frying pan on medium heat. Cook until brown and then drain. Add the onions, green chiles, garlic salt and paprika to the pan and cook for 5-7 minutes or until onions are tender. Stir in the sour cream and season with salt. Add the spaghetti squash to the pan and mix. Place everything into a small or medium size casserole dish.
Bake for 20 minutes remove and top with Mexican cheese and then cook for an additional 5 minutes.
Disclosure: I received product to review but was not compensated for this post. As always opinions are 100% my own.