Amber @ Fit, Foodie Runs
It’s happening! Fall time has landed!
Okay, I may be jumping a head of the game just a little bit here but Mother Nature spoiled us with a week of pure FALL weather! The leaves even started to turn red and yellow! I can’t help but enjoy every minute of it.
In Maryland, we are used to hot, humid temperatures and this was pant-wearing, hot cocoa makin, breezy, beautiful fall weather.Ahhh, go ahead, keep spoiling me!
During the fall time, our family is busier than any time of the year. We go camping, visit festivals, pick apples and more. Maryland really does have some awesome places to visit so I compiled some of my favorite places to visit here.
Now this will really throw you off, my girlfriends and I went to the beach last week (yes fall weather, beach, I get it) and it was so darn breezy, we didn’t think the kids would get in the water. Guess what? We were wrong.
They loved every minute. I mean come on, who doesn’t love the beach right?
One of my friends gave me some beautiful spaghetti squashes from her garden too. I was really delighted to receive them, especially because her youngest picked one out for me! Spaghetti squash is one of my favorite fall foods!
When my husband gets the daunting week of night shift (thankfully not too often) I make a meat mixture, compiled with seasonings on the stove for twenty minutes, and then use it throughout the week for easy meals. I throw the mixture in tacos, on pasta, make it into a sandwich and of course, top spaghetti squash with it. I love eating spaghetti squash with meat…oh, mouth-watering, YUM!
This time, I decided to be a little creative and make our dinner into fun squash boats for the kids. It was a winning success as they really enjoyed scrapping the spaghetti out of the boat!
I used azuki beans since they are easy to digest but you can substitute them for black beans. Azuki beans mash up really well and can make a good paste, bean burger or pot of chili. I purchased Eden’s product, which means they were soaked and boiled prior to my hands grabbing them.
Spaghetti Squash Boats with Bean and Corn Salad
- 1 spaghetti squash
- 1/2 cup grape tomatoes: sliced in half
- 1/2 cup corn
- 1 can Azuki beans: rinsed and drained
- 2 spring onions: green parts only, chopped
- 1/3 cup olive oil*may need more or less depending upon squash size and dressing
- salt and pepper
- 1 lime: freshly squeezed