In an effort to get rid of my cellulite baby fat, I’ve been trying to eat better and start working out. I like to cook but it’s always so much more fun to do it with someone else, so Mikael and I have started a NEW LIFE! Healthy eating, no less dessert, and working out. I’ve been doing a lot pinning and blog-reading and have been trying out new "skinny" recipes almost every night.
The latest and greatest is so healthy and delicious it’s shocking. I got it from theskinnyconfidential.com and it’s amazing (considering). I don’t know that I’ve ever really had spaghetti squash and if I have, I was 6 and hated it simply because it wasn’t mashed potatoes. So to have a meal made entirely out of vegetables, herbs and spices and actually LIKE it, was a surprise. Let’s be real, I’m from Texas. We like meat. Lots of meat. And the best part of this recipe? I had the smallest baby portion because this sucker fills you up. Takes me back to my highschool days where I started taking ADD medicine and went ana for awhile. Ahh, those were the days…but who has the willpower for that without a prescription? (whoopsies...!)
Try this out…it’s amazing. I didn’t totally follow the recipe but more just added what I thought we needed which was basically more of everything. But whatever. Still healthier than a big mac.
1 medium to large spaghetti squash
1/2 tomato (I used 2 full tomatoes)
2 tablespoons toasted pine nuts
3 tablespoons parmesan cheese
½ lemon
Sea salt and pepper to taste
Fill a large pot with water. Add a dash of salt to water. Cut squash in half with a serrated knife and remove seed portion. Add to water. Boil and cook until fork tender. Allow to cool enough to handle. Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. While still warm, add pesto, cheese and salt/pepper and toss. Warm in a sauté pan in the microwave. Cook pine nuts stove top on low heat for seven minutes. Add nuts, a dash more cheese & fresh basil on top of spaghetti squash. Squeeze lemon.
