Apparently we’re Boca Burger crazy lately. Mat made Boca Burger Enchiladas the other day, and now we’re using them to make a stir fry with spaghetti squash. I thought last night’s spaghetti squash with nutritional yeast would last longer than it did (we only used half of the squash – it doesn’t quite last for 2 people for 2 nights). Rather than try to freeze the other squash half, we’re inventing tonight.
Spaghetti Squash Boca Burger Quinoa Stir Fry
1/4 yellow onion, diced
1 clove shallot, diced
2 garlic cloves, minced
crushed red pepper (to taste)
2 Boca Burgers, cooked and cut into bite size pieces
1/2 package frozen spinach, drained
2 cups cooked quinoa
1/3 of half a roasted spaghetti squash
6 eggs, lightly whisked
1 can pinto beans, drained and rinsed
smoked paprika and cayenne pepper
salt and pepper
- Saute onion, shallot, garlic, and crushed red pepper in olive oil until translucent and fragrant.
- Add Boca Burgers and sauté for about 5 minutes
- Add spinach and sauté 5 minutes more.
- Add quinoa, spaghetti squash, eggs and pinto beans and cook through. Season with smoked paprika, cayenne pepper, salt, and pepper.
A delicious, protein-packed meal!
We added soy sauce to it when we ate it which worked nicely since it was an egg stir fry. I can’t believe how much protein is probably in it – eggs, Boca Burgers, quinoa, and beans? Heck yes!
I’m craving chocolate. I’ve been craving it all day actually. And yesterday. I think it’s because I haven’t slept quite enough lately and whenever that happens I crave sugary food. It’s that whole appetite hormone thing with grehlin and leptin and all that. I can’t remember which hormone is which, but I’m pretty sure those are the names. (Maybe I should find my nutrition book and look that up…)
The rest of the night is all about the tv. We haven’t sat and watched tv since Friday and it’s been a busy and long few days since then. Thank goodness it’s barely 8:00!