Have Spaghetti Dinner without committing Carbicide!

If you’re anything like me, you crave carbs 24 hours a day and actually spend at least 2 hours a day eating them. I love, and I mean looooove pasta and it makes it almost impossible for me to be healthy for a full day. There’s something so heavenly about a plate to stringy goodness, a thick delicious meaty tomato garlic sauce, and a mountain of cheese to top it all off. – Ouf. Now I’m hungry, again.

Fear not my carb loving friends, I’ve found a solution to our hip hugging, love handle enhancing problem! Spaghetti SQUASH!

It’s an incredibly delicious alternative to the carby noodles we’ve come to trust. Did I mention it was healthy, carb-less and low calorie???

A healthy plate of goodness. Hold the guilt.

A healthy plate of goodness. Hold the guilt.

Here we go.

Chunky Spaghetti Squash

For the squash:
1 medium spaghetti squash (3-4 pounds) or two small spaghetti squash
1 cup Parmesan or Cheddar Cheese

For the tomato sauce:
Any flavor of Pasta Tomato Sauce (My favorite one is Garlic flavored sauce)
1 lb. Extra lean ground beef
4 cloves garlic
½ Large onion
salt and pepper (to taste)

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and discard them.
  2. Place the squash, cut side down, on a baking sheet, add water to cover base of baking pan. Bake for 40-45 Minutes.
  3. Finely chop the Garlic and Onion. Add Garlic and Onion to frying pan with a hint of Extra Virgin Olive Oil. Add extra lean ground beef and cook until brown. Once cooked, add tomato sauce and lower heat.
  4. After 35 minutes, start checking the squash to see if it’s done. The squash is done when the insides can be poked with gently with a fork. The threads of the spaghetti squash should be slightly crunchy and watery, sometimes called “cucumber-like.” If the squash flesh becomes creamy, it is over-cooked. While over-cooked spaghetti squash will still taste fine, it will not separate into its signature spaghetti-like stands.
  5. Allow the squash to cool for five minutes. Then, using a fork, pull the strands of the squash out of the shell. Add salt and pepper to taste.
  6. Place the squash in a serving dish and ladle the sauce on top.
  7. Cheese up that plate and dig in, guilt free!!

There you have it ladies and gents, an alternative to spaghetti. Now you may indulge and conquer your pasta craving!

Calories: 245.2 (per serving) • Fat: 11.9 g • Protein: 14.4 g •
Carb: 21.9 g • Fiber: 5.3 g • Sugar: 4.5 g Sodium: 254.8 mg

Goodbye love handles, we had a good run. See you, NEVER again.

Hello my name is Kathleen, and I’m a Blogger that can cook.

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Recipe – Healthy Peanut Sauce

I made this recipe last night and oh. my. YUM. I just had to share it with you guys.

As usual, I looked up a few different recipes to get some inspiration for dinner and then I just winged it, so please keep in mind that all of the measurements are estimates. I never follow a recipe exactly and I probably have never made two dishes the exact same… that’s probably part of the reason why I’m so terrible at baking! Haha

This recipe is really simple – all you need is one pot to make this sauce. You can vary the amount of water to get your desired consistency. I made mine a little thicker, just because, but I think I will add a bit more water next time. I also used a real lemon for the juice, but you can use the store-bought kind too. They both work the same, I just prefer the natural way.

Ingredients:
1/4 c natural peanut butter
1/2 cup water
2 tbsp reduced sodium soya sauce
3 tbsp skim milk
1 tbsp lemon juice
chili powder

To make the sauce:
Turn your element on to medium-low.
Add your peanut butter and let it melt, stirring frequently to ensure it doesn’t burn or stick.
Add water, which will instantly make it more liquid.
Stir until the sauce has an even consistency.
While stirring, add your soya sauce, milk and lemon juice. (Here’s where I taste it to determine whether I need more of something. Last night, I found it was very delicious and peanut-y so I left it as it).
Add a dash of chili powder, stir once more and then pour over your dinner!

Makes enough sauce for about 2-3 servings.

I poured the sauce over some chicken, bean sprouts, mushrooms, carrots and celery, mixed all of that up and then served it on a bed of brown rice. I think it would be delicious for Pad Thai or in any kind of stir-fry, with shrimp or tofu. Delicious!

Enjoy,

C
xoxo

Happy Thanksgiving!

Happy Thanksgiving everyone!

I hope you all had a wonderful long weekend. I had an insanely busy weekend and couldn’t get around to my laptop, so I know I’m late with this post. Please forgive me!

We closed up the cottage last weekend and this weekend we got ready for the fall season.

Weekend Recap
Friday: I went out to Boston Pizza with some friends to celebrate my birthday. I love seeing my friends – we’re all so busy with work and school, but it’s always so nice to make time to see each other.

Saturday: My boyfriend and I attended my aunt’s wedding, which was just so beautiful and of course made me cry (I’m an emotional wreck when it comes to these sappy things).

Sunday: My boyfriend and I spent 8 HOURS cleaning the house… well, more like re-organizing, re-arranging and tidying but WOW did it ever feel good! I feel like the house looks and feels more like a home now.

Monday: I did a bit more cleaning in the morning and then headed over to my boyfriend’s parents’ house for Thanksgiving dinner, which was amazing, as always. Turkey, cranberry sauce, mashed potatoes and gravy, asparagus, carrots, broccoli and cheese sauce, stuffing, wine… ooh it hurts just to think about how much we ate! After dinner, we watched The Hangover (Part II) and I unintentionally took a little nap, grandpa-style – haha! We also celebrated my boyfriend’s mother’s birthday, which is the day right after mine.

All in all, it was a busy weekend, but it was a great one!

Yesterday, I put some thought into this holiday and realized how truly lucky I am. I know that I sometimes take things and people for granted, but it’s important acknowledge how grateful I am, and to let those people know. I am thankful for my family and friends, my boyfriend, my job, my home, and my general situation as well as many, many more things that I have been blessed with.

 

What are some of the things you are thankful for?

 

Love,

C.