Look at that beauty!
A few things I do differently with the recipe:
1. I cook my spaghetti squash at 450 degrees for 35-45 minutes. After cutting it in half, I spray it with some olive oil and sprinkle with some salt and pepper (using my new Misto set I got for Christmas, thanks Mom!).
2. I leave out the cream cheese. Even though I used to add it, I forgot to buy it once. When I left it out and didn't notice any difference, so I decided not to add it anymore.
3. Instead of pouring the sauce into the spaghetti squash halves, I just scoop the squash right into the pot with the sauce. The first time I made this I didn't cut the squash evenly so I decided just to combine it all together and then divide. Also, since I'm not a patient person, I didn't want to pour it back into the boats and then broil, so I just served it as is.
In other news, I have been keeping up with the BodyRock 30 Day Challenge. I have completed every day so far and I am super proud of myself. I'm starting to feel stronger, though the workouts are still kicking my butt! I can't wait to see what the next week brings! :)