Roast Spaghetti Squash Boats for a Simple Meal

Im currently working on a project where Im testing 10 to 12 recipes per day. So this means that most days require for me to eat two bites of a chocolate chip cookie, 1/2 of a Belgian waffle, four bites of pea pesto pasta, three spoonfuls of hot fudge with strawberry ice cream and many other taste tests of foods with high calorie counts. At the end of the day Im tired and oddly hungry but I dont want anything remotely heavy. I want light foods. And I want it to be easy, too.

I often times will throw a spaghetti squash in the oven and roast it while I take a shower and clean up. I put anything I have in the fridge on it. Ill add lemon and parmesan and Italian parsley. Or Ill mix together some ground turkey and spaghetti sauce.

My latest (what is pictured) is a Mexican-inspired version where I add black beans, spices, some cheese and pico de gallo. It comes together in less than an hour with minimal work (most of that time the squash just has to roast). Its an incredibly flexible recipe.  And it always hits the spot. It skates the line of filling and satisfying yet light enough to eat as often as I like.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.