Tasty Tuesday: Baked Spaghetti Squash

Thank you Rachel of Wicked Good Spice Mixes Co for today’s recipe.  Perfect timing since I grabbed a spaghetti squash at the farmer’s market.

INGREDIENTS:

DIRECTIONS:

  1. Heat oven to 400 degrees F and arrange a rack in the middle.
  2. Cut squash in half lengthwise and scrape out seeds
  3. Brush flesh with 2 tablespoons of the oil and season generously with sale and freshly ground pepper.
  4. Place squash, cut sides up, on a baking sheet and roast until fork tender – about 50 minutes
  5. Remove squash from the oven and let sit at room temperature until cool enough to handle – about 30 minutes
  6. Scrape flesh with a fork to make long squash strands, set aside
  7. Heat remaining 2 tablespoons olive oil in a large sauce pan, over medium heat until simmering about 3 minutes.  Add garlic and shallot, season with salt and pepper. Cook until softened and lightly brown – about 3 minutes.
  8. Add reserved squash, toss with tongs to coat thoroughly.  Cook until heated through.
  9. Remove from heat, add cheese a handful at a time while tossing squash to evenly coat.
  10. Serve with Tuscan Bistro Blend, freshly ground pepper and extra cheese.

Need some Wicked Good Spice Mixes to stock your spice rack?  You can grab them online or stop by 502 Baking Company in Brick – they have a supply of items too.  While you are there, pick up a yummy dessert…. They have the BEST vegan peanut butter cookies…..

I’m so ready for fall mainly so I can start cooking again.  Summer in our house means eating out and salads which is okay but I do miss cooking……We don’t have a grill at the condo (too many rules) or I would definitely be grilling all summer long.

Do you have a favorite recipe you would like to share?  Send it to me and I will send you a gift as a thank you when I post your recipe.

Have a blessed day!

Tasty Tuesday – Spaghetti Squash Boats

delish-taco-spaghetti-squash-still002-1527256416.jpgIt’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Prep Time:  15 MINS     Total Time:  1 HOUR 10 MINS     Makes: 4 servings

INGREDIENTS  FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin

INGREDIENTS FOR FILLING

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  3. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  4. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  5. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

The best thing to do with leftovers is to take them for lunch the next day, right?  Thirty One’s Lunch Break Thermal is perfect for lunches.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. The extended handles allow you to tote this bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!  You can personalize it too; ensuring no one steals your lunch.

Have a ThirtyOne-derful day!

Tasty Tuesday: Spaghetti Squash Casserole

Today’s recipe is from my amazing Weight Watcher’s Leader, Michelle.  I am grateful for Michelle’s encouragement and inspiration as I walk my weightless journey.

SmartPoints™ value: 1  Servings: 8

Ingredients

1 medium uncooked spaghetti squash
1 medium uncooked onion(s)
1 medium uncooked zucchini
1 medium yellow summer squash
2 clove(s) garlic clove(s)
15 oz canned diced tomatoes
½ cup(s) shredded part-skim mozzarella cheese
½ cup(s) fresh mushroom(s)
2 Tbsp grated Parmesan cheese

Instructions

  1. Cut spaghetti squash in half. Take out seeds. Roast cut side down in 350 degree oven for approximately 45 minutes.
  2. Chop vegetables and saute in non stick pan, sprayed with non stick cooking spray. Season to taste (salt, pepper, Italian seasoning).
  3. Spray 11×13 pan with non stick cooking spray. Scoop out cooked spaghetti squash to cover bottom of the pan. Add sauteed vegetables to the top of the spaghetti squash.
  4. Sprinkle with mozzarella and parmesan cheese.
  5. Bake approximately 20-25 minutes at 350.

If there should be any leftovers…. You will want to take them for lunch the next day in one of Thirty One’s thermals..  Try my favorite, the Going Places Thermal.

The Going Places Thermal has a spacious compartment for lunch and snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.!  Monogramming and personalization options available.  It is 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!

Things People On Weight Watchers Understand

Thursday morning weigh in with my extended family.  I have been on Weight Watchers for years.  I have lost more than 120 pounds and believe it is the best way to lose weight (for me).  Is it an easy road? NO!  Do I get frustrated? YES!  Do I keep going? YES!

If you are on Weight Watchers, can you pick out those who are also adopting this way of life.  No, it is not a diet but a change in the food we eat and the way we look at eating every day.  Those of you on WW will understand today’s blog – see how many you can identify with…

1. Your friends know you always have snacks stashed in your purse (or in the car) just in case.  Anyone need a carrot or a granola bar or maybe even a jerky stick?

2. You’re have a deeply committed relationship with your pedometer or your fit bit.  Have you been known to do the happy dance when you hit your steps goal before sundown?  Or maybe you have walked circles around your living room just to hit your goal before the clock strikes midnight?

3. You know exactly how many ounces of chicken fit in the palm of your hand.  Or maybe you measure tablespoons by the tips of your thumb?

4. And you’ve figured out how to include exercise into every space you spend time in.  Even at the doctor’s office — why not? Parking in the farthest spot away from the store or carrying one thing at a time up the stairs?

5. You’ve considered walking a few extra miles for wine…Yup, that’s me!

6. …or for a little reward when you deserve it the most.  Keep the dessert and give me wine!

7. You have a special lightweight outfit set aside for your weigh-in day each week. Yup, been wearing the same type of outfit every week for weigh in FOREVER and never denim!  Or maybe you have been known to change clothes once you weigh in?

8. You know the feeling of pure bliss after having all your work lunches figured out ahead of time.

9. You’ve grown accustomed to people asking “can you really eat that?”  Yes, that’s chocolate chip cheesecake. And yes, you can have the recipe.

10. You find yourself doing things you thought were impossible effortlessly.  Well, almost.  Maybe the stairs are a little easier.  Maybe you jog more instead of walk.

11. You find yourself talking to strangers about how amazing spaghetti squash really is.  “It’s just like spaghetti. But it’s squash! No, really!”  So guilty of this one and cauliflower rice!

12. Light whipped topping is basically your boyfriend at this point.  You’ve found a million and one ways to use it, and you’re never gonna let it go.

13. More than anything, people can’t put their finger on what’s different about you… …but you look and feel great — of course they noticed!

Whether you are on Weight Watcher‘s or not, I’m sure you can identify at least a friend or two who fit one of these things.

How can you spot a fellow Weight Watcher?

Have a ThirtyOne-derful day!

Tasty Tuesday – Spaghetti Squash Pizza Pie

unnamedThank you Hungry Girl for another tempting recipe.  I am going to make this one for dinner next week.  Hubby is trying to eat the same as me with all of the limitations so we shall see what the outcome is…

I don’t know about you but I am a HUGE fan of larger portions with small calorie counts. Veggies and lean protein are perfect especially on this new limited eating plan.

I can’t get over a massive hunk has just 211 calories…

Stats: 1/4th of recipe: 211 calories, 5.5g total fat (2.5g sat fat), 709mg sodium, 27g carbs, 6g fiber, 11.5g sugars, 14.5g protein — SmartPoints™ value 3*

Prep: 15 minutes               Cook: 1 hour and 25 minutes                  Cool: 10 minutes

Ingredients:

1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 1/4 tsp. onion powder
1 1/4 tsp. garlic powder
2 cups canned crushed tomatoes
1 tsp. Italian seasoning
1 1/2 oz. (about 24 slices) turkey pepperoni, chopped
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/2 cup shredded part-skim mozzarella cheese
1/4 cup sliced black olives
1 tbsp. chopped basil

Directions:

  • Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.
  • Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.
  • Bake until tender, about 40 minutes.
  • Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, bell pepper, and 1/4 tsp. each onion powder and garlic powder. Cook and stir until veggies have slightly softened and lightly browned, about 4 minutes.
  • Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
  • Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to a large bowl. (Reserve any extra squash for another time.)
  • Add remaining 1 tsp. each onion powder and garlic powder to the bowl. Add canned crushed tomatoes, Italian seasoning, pepperoni, egg whites/substitute, and cooked veggies. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.
  • Bake until slightly firm, about 25 minutes.
  • Sprinkle with cheese, olives, and basil. Bake until cheese has melted and lightly browned, about 10 minutes.
  • Let cool for 10 minutes before slicing.

MAKES 4 SERVINGS

This is a great pack and go lunch for work (if there are leftovers).  Try one of Thirty One Gifts’ lunch thermals – five choices to fit whatever you take for lunch….

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Not sure which one will fit your needs, just ask, I will be happy to help you out….Check out the complete line of thermals at www.partywithHope.com

Can’t wait to hear what you think of this dish.

Have a ThirtyOne-deful day!