The roommates like to tease me about my kitchen concoctions. Quinoa was introduced to their vocabulary this past month and they had a hard time believing that it is a “protein-packed grain that dates back to the Indians.” Man, sometimes I really really really wish I was a Nutrition and Dietetics major…darn Chemistry classes. Anyways, you can only imagine their laughter when I came home with a spaghetti squash yesterday.
Side note: while cooking the squash in our teeny tiny oven, I was pulling the tray out and the rack fell sending boiling water all over me and the floor. Not fun.
Anyways, I hope you appreciate this recipe and eat a lot of it because it’s squash…which basically means it’s negative calories.
Spaghetti Squash
(make about 3-4 servings)
1 spaghetti squash
1 jar of your favorite spaghetti sauce
1 can of mushrooms (or any vegetable you would like to add to your sauce for added nutrients)
1 laughing cow swiss cheese wedge (or flavor of choice)
pepper
DIRECTIONS:
1. Start cooking your spaghetti squash since it takes about 45 minutes. I have always used this method, although I’m sure google has plenty of other cooking methods.
2. While your squash is cooking, combined your spaghetti sauce and mushrooms in a bowl and heat
3. After the spaghetti squash is cooked and removed into a large bowl, add your laughing cow swiss cheese wedge and stir in till combined (you can skip this step if this doesn’t appeal to you, however, the cream cheese adds flavor and creaminess almost like butter)
4. Then simply dish out some “noodles,” top with your sauce, pepper, and enjoy!
And just for kicks, here is the “dessert” the roommate and I have been consuming each night instead of running like we know we should.
1/3 cup oats
handful of dark chocolate chips (more or less- depending on how your day has treated you)
spoonful of honey
Combine the oats and chocolate chips and microwave for 30-40 seconds
Stir melted chips and oats together and add honey
Enjoy know this was so much more enjoyable then running.
