Let’s be honest…we can all cut corners after the holiday buffet that took place from Halloween through New Years. I eat so poorly during this time-each year telling myself I’m going to do better…and never do!
With that said, in lieu of cleansing, juicing, or eating like the cavemen I have vowed to cut out the obvious and deadly culprits that plague most 40-year-old women(within reason of course).
I had a serious craving yesterday for a HUGE bowl of pasta marinara. Woke up thinking about…not exactly a craving that a salad with protein would satisfy. So I went with…
1 spaghetti squash
1 jar marinara of choice (I picked RAO’s Basil Pepper)Salt, Pepper to taste
~Cut squash length wise and seed, throwing the seeds and middle away.
~Cover the two halves with olive oil (sparingly), salt and pepper.
~Bake flesh side down (the reverse of the above) and cook for 35 to 40 minutes.
~Once the squash is cool enough to be handled, use a fork to scrape out the “spaghetti”. Meanwhile, heat your desired marinara, plate and serve. **One half is enough to serve 2 medium sized portions! Yum! No carbs, little sodium and literally three main ingredients! Good stuff. Love the Irony Pinot Noir! The name sort of sums it all up at this point!
Happy Tuesday Friends! XO, Catherine