As of late, I’ve been
practically starving myself dieting. I mean, nothing extreme, but definitely consuming fewer calories and, overall, fewer truck loads of food per day. I’m on a quest to become a healthier person overall, not on some mission to lose 1,000 pounds or become a Victoria’s Secret Angel.
I have also become somewhat obsessed with meal prepping all of my meals for the entire week on Sunday evenings. This has helped me portion out perfectly sized meals so that I know exactly how many calories I’m consuming per meal. Another added bonus? It saves me tons of money that I never really realized I was spending on meals at restaurants. I obviously appreciate the meal prep method for many reasons.
All of that being said, I am somewhat of a self-advised foodie. I love cooking and experimenting in the kitchen whenever I get the chance. I am always down to try anything at least once (unless it was once a rodent), and through all of the playing around with recipes and experimentation, I have found multiple recipes that I absolutely adore and use frequently.
Recently, I’ve seen a lot of hype about spaghetti squash. Until a few weeks ago, I had only tried it once at a restaurant and unfortunately, it was undercooked and under-seasoned. I immediately wrote it off as something that my tastebuds just weren’t meant to ever experience again. However, being on a low-calorie diet means that you’ll literally resort to trying any type of food if it means that you can consume large quantities with minimal calories. Enter the magical spaghetti squash.
Cooking squash in general is a daunting task. They’re rock-solid and quite intimidating if you’ve never cooked them before. However, this easy recipe is not only figure friendly (I only used 1 tablespoon of butter rather than the recommended 2) but it’s also STUPID easy to make! You don’t even have to cut the thing before you cook it (which is helpful, because I only have like, 1 semi-sharp knife and zero upper body strength). Just stab it a few times all the way around, put it on a baking sheet, and bake at 375 degrees for 1 hour (or more or less, depending on your oven).
I love the simplicity of sautéing it with butter and garlic, but I have also experimented with it a bit. I add roasted chicken and vegetables (mushrooms & onions, zucchini and yellow squash, asparagus spears and potatoes…the list can go on and on) and the spaghetti squash acts like pasta. Delicious golden, low calorie, al dente pasta. Yum.
I believe that Tasty Tuesday will become a regular occurrence, so there’s one more day per week that you can look forward to. Break out the party hats, y’all!
Have a wonderful Wednesday, everyone!