Spaghetti Squash with Pesto

Spaghetti squash is definitely my favorite vegetable.  I can't get enough; it's on my menu every week in some form.  Even though it doesn't taste like pasta, it acts as a perfect substitute for pasta sauce.  I really don't even miss pasta dishes anymore. 

This week I decided to try something new with my beloved veggie.  I saw this recipe from Pinch and Swirl on Pinterest and pinned it solely for that gorgeous green pesto.  I made the recipe using pine nuts instead of walnuts, just because that's how I've always made pesto.

The recipe calls for 1/3 cup of olive oil, but I only ended up using about 3.5 to 4 tablespoons.

The best part about pesto is a little bit goes a long way.  It really spread out through the massive amount of squash we had.

Workout Update and Meatballs

Today was finally my day off!  Wednesdays never come fast enough after working the weekend.  This morning I did Day 15 of the Body Rock 30 Day Challenge.  It's hard to believe that it's halfway over...and that I've actually kept up with the workouts.  I'm definitely feeling stronger.  Even though I'm still doing pushups on my knees (working on that), I can do way more pushups than I could a few weeks ago.  When I watch the videos I sometimes think "there's no way I could do that"...and then I try it and find that I can.  Can't wait to see how I feel after the next 15 days!

My sister and I got Chipotle for lunch, which I haven't had since probably June.  Way too long.  My sister on the other hand had it yesterday, ha!  I had a salad with black beans, barbacoa, corn salsa, sour cream and a side of guacamole.  YUM.

For dinner tonight I made Chicken Parmesan Meatballs from Dinner: A Love Story.  I love these meatballs.  I don't add the fennel seeds (not a fan) or lemon zest. 

I also use Muir Glen pasta sauce to brush on the meatballs, then use the rest over spaghetti squash as a side. 

This recipe also gave me a reason to use another Christmas present...a new pastry brush!

These meatballs are pretty big too, so it's definitely a filling meal.

Spaghetti squash is a great side instead of pasta to keep the calories in check!

Comfort Food Cravings

I have been craving comfort food the past few days.  It probably has something to do with the snow storm we had yesterday.  Cold weather always makes me want a bowl of something cheesy and full of carbs.  Lucky for me it was my day to make the meal plan and shop for the week, so I could pick something to satisfy my craving.  I chose Spaghetti Squash Alfredo from Food Doodles.  This is one of my favorite dinners to make.  At one point it was on my menu every week!  I love it because it feels so indulgent but I don't feel guilty since the vehicle is a vegetable instead of pasta!

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!).  

Then I place it cut side down on a baking sheet, no water needed.

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.

Served with a side of broccoli and a sprinkle of garlic salt...heaven! 

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! :)