As usual, I scoured Pinterest to get some help with finding new and creative recipes for this week. I thought I’d try a lasagna-stuffed spaghetti squash, but of course I had to make it like my own. I also had a pack of ahi-tuna that had been in the freezer for maybe two or three months, and decided to do something with it, so I decided to pan-sear it, like this recipe I found on AllRecipes, another favorite cooking site of mine, but wanted to give it some great flavor with sweet chili sauce.
I wanted to start off by showing a pic of things I used for this week’s dinner:
- For the ahi tuna and broccoli meal, I brought ahi tuna steaks from Aldi , sesame seeds from Walmart ($3.97), Mae Ploy sweet chili sauce (was about $2 in store at Walmart), and family size Green Giant steamers broccoli and cheese ($2.94).
- For the spaghetti squash and veggies meal, I brought a squash from Walmart ($1.91), Great Value pasta sauce ($1.06), PictSweet mixed vegetables (about $2.50), one can Rotel diced tomatoes and chilis (98¢), shredded monterey jack cheese ($2.08), Butterball ground turkey (I recall this being about $2 at a farmer’s market), ricotta cheese (less than $2), one packet of Great Value Thick and Zesty spaghetti sauce mix (92¢).
For the ahi tuna, I marinated them for about 3 hours in the sweet chili sauce. Then I placed the tuna in the sesame seeds on both sides. I pan-seared them on high in canola oil for just a few minutes. Served with the broccoli and cheese, which I just cooked in the microwave per packet instructions. The tuna came out very moist and tender, with a great taste and texture from the sweet chili sauce.
For the lasagna-stuffed spaghetti squash, I sliced the spaghetti squash in half, and seasoned the inside with garlic powder, onion powder, black pepper, and a little olive oil. I placed them flat-side down on a cookie sheet and baked for about 30 minutes. Afterwards, and I removed the seeds and scraped out the spaghetti, which I placed into a large bowl. While the spaghetti was baking, I mixed ricotta, monterey jack cheese, Italian seasoning, garlic powder, onion powder, and black pepper in a separate bowl. I browned the ground turkey, and in the pan I added the Rotel tomatoes and chilis and pasta sauce. I seasoned the meat mixture with the spaghetti seasoning, but only used half the packet because of the sodium.
I then layered the inside of the spaghetti squash peel with noodles, cheese mixture, and meat mixture until completely full, and sprinkled monterey jack cheese and Italian seasoning on top. I baked the two spaghetti squash halves until done. I paired this along with the steamed mixed vegetables. There was alot of the spaghetti and meat mixture leftover, so I put it in a plastic container and froze it.
As usual, I try to incorporate some healthy snacks, like the Greek yogurt and nuts – and I sometimes have this for breakfast too (or I’ll make up a smoothie with unsweetened almond milk). I decided to make a snack out of sliced tomato (seasoned with a pinch of salt and black pepper), diced avocado (seasoned with Tajin), and a mozzarella cheese stick.
Have a great week everyone!