food blog love.

So, tonight's dinner was courtesy of one of my favorite food blogs, fat free vegan kitchen. One of my favorites, because it's actually full of things that I eat. Not just things to drool over. But I have been drooling over this one particular recipe for the past week, and decided to make it tonight.

Santa Fe Spaghetti Squash Casserole combined a whole bunch of my favorites. Black beans, spaghetti squash, a cornmeal crust - oh, this dish was oozing with deliciousness. To be honest, as much as I like spaghetti squash, it's not something I've ever prepared myself. They look like so much work. But the microwave method worked beautifully, and I see many more squashes in my future. I prepared the squash beforehand, and really once that and the little bit of chopping was done, this came together in a flash. I worried it would be too liquidy, as I'm really no good at rinsing and draining black beans (as a side note, I've found that Walmart brand black beans are far superior to Bush's), but I cooked the mixture down well enough, and once cut, the casserole held together extremely well (as my hastily taken picture shows - it looked really good and I was hungry! There's no time for composition!).

I suggest checking out FFVK. Healthy tastes good, there's no secret to it.

And for my Weight Watchers people, a huge 1/4 of the casserole is only 3 points, or completely, satisfyingly core!