Spaghetti Squash with Maple Rice Fiesta Recipe

Since Cinco de Mayo is tomorrow, why not celebrate with a healthy recipe?! (Because Cinco de Mayo is that oh sh*t moment when you realize it’s almost bikini season). Plus, this dish is colorful, which reminds me of a fiesta, now just need tequila…

This little number was adapted from this recipe, but I spun it into my own with a few slight changes. Check it out!


This recipe is super easy to make, you are literally pouring the ingredients in one pot. The squash takes a little longer, but in the end, it’s worth it! Side note: I love spaghetti squash, but does anyone else get super nervous when making it?? I’ve heard HORROR stories of the squash exploding in the microwave and/or stove. Seriously, I heard it crackling in the stove and freaked out – probably took it out too early to, but didn’t want to chance it. (It was just the olive oil making the noise, mind you).


For the Squash:

1 Spaghetti Squash (I actually bought two because they were pretty small in size)
Olive Oil
Salt and Pepper

For the yummy part:

1 cup of brown rice
1 can of fire roasted diced tomatoes (can use regular diced if you choose)
1 red pepper chopped
1 cup of mushrooms, chopped
1/4 onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon cumin
1 teaspoon of maple syrup (THE BEST PART!)
1 can of corn



1. Cook the spaghetti squash how you wish. I chose the microwave/stove approach but probably didn’t end up cooking long enough because of my fear of an exploding squash.

Here’s how to cook in the stove, microwave, and the crockpot.

2. While the squash baby is cooking, add the rice, tomatoes, red pepper, mushrooms, onion, minced garlic, olive oil, and salt in a pot. Bring to a boil, simmer and stir occasionally for 25-30 minutes.

3. Add in the cumin, maple syrup, and corn and keep on stirrin’!

4. Once the squash is ready, fork out those noodles!

5. Add your mixed toppings and ENJOY!!!

"What beautiful food photo skills you have." - Said no one, ever.
“What beautiful food photo skills you have.” – Said no one, ever.

I’m not sure how many servings it is supposed to be, but I got about 4 from it! I was also working with 2 smaller spaghetti squashes, so not sure if that had anything to do with it. The way I look at it is it’s healthy, so eat up!! 😉




Spiced Popcorn

AHHH! My life changed! I LOVE popcorn. Anyone who knows me well can attest to that statement. I love the good ole bagged popcorn or air popped with butter seasonings. So when I read this CRAZY recipe about putting cayenne, garlic powder, …I was like whaaa? But I decided to give it a go because I actually had all the ingredients ( which is extremely rare ).

Honestly, I thought it would be blah, and not be that good. BUT IT’S SO GOOD. Try this!!! I beg of you!

* I got this recipe from Straight from the Earth cookbook.


1/2 cup of popcorn kernels
3 tbsp olive oil
1 tsp dried oregano
3/4 tsp garlic powder
1/4 tsp sweet paprika ( I forgot that I actually didn’t have this! )
1/8 tsp red pepper flakes
2 tbsp fresh lemon or lime juice ( I use the refrigerated kind, because the type of person I am )
1 tsp salt
2 tbsp nutritional yeast ( you can buy it on Amazon here )
1/4 tsp grounded black pepper


1. Pop the popcorn with the kernels and oil. I used my air popper.


2. Toast the spices by combining the oregano, garlic powder, paprika, and red pepper flakes. ( I seriously thought I was going to burn down the apt doing this, but it turned out good! I bet it can go bad, so keep an eye on it and only toast for a few warm minutes. ) 🙂

3. When popcorn is done, drizzle the popcorn with lemon juice and sprinkle in the yeast, salt, pepper, and toasted spices. Stir with yo handz.


Serve immediately. ( It pairs really nicely with white wine. ) JUST SAYIN’



P.S. I can NOT believe that I just had two recipes posts in a row. Who am I? I want to pull a wife joke but I’m not a good cook, so I can’t. I would also rather be better at partying  and drinking wine 🙂