Spaghetti Squash Bake

Happy Tuesday! How was everyone’s weekend?  Ours started out really good and then ended kind of a low note…my strep throat returned and a busted tail light :-/ Womp womp!  Hubs accidentally backed my car into his…the worst kind of accident. But luckily, everyone is okay.  Easy (but pricey) fix.
fenderbenderI started feeling kind of crappy on Sunday when I woke up, but pressed forward with baking cookies with my little darling.
IMG_2530After that adventure and cleaning up the kitchen, I was exhausted and could feel my throat starting to swell up.  I called my doc to call in another round of antibiotics, so hopefully this round will do the trick.  I have a half marathon to run this weekend and I want to go into it feeling 100%.
To continue on with celebrating National Nutrition Month, I want to share an amazing recipe using spaghetti squash in place of pasta.
Both pasta and spaghetti squash have their own nutritional benefits.  For example, pasta is a better source of folate, where as eating spaghetti squash will provide you with more antioxidants.  Both are low in fat, but if you’re watching your carbs, spaghetti squash would be the better choice.  There are 7 grams of carbs in spaghetti squash compared to pasta’s 31 grams of carbs.  And calories? 1 serving of pasta (and let’s face it, most of us are consuming more than the recommended amount) packs in 158 calories, while spaghetti squash contains 27 calories. (source)   Overall,l if you’re trying to eat low (complex) carbs, low-fat, gluten-free or whole, unprocessed foods, I would say that spaghetti squash is the way to go.
Last week I made this delicious number.
I cut 1 spaghetti squash in half (lengthwise), brushed it with olive oil, salt and pepper and roasted it in the oven at 400 for about 45 minutes.  While that was baking in the oven, I cooked up some italian chicken sausage, spinach, and pasta sauce.  Once the spaghetti squash was out of the oven, I took a fork and “fluffed” up the “noodles”.
Then spooned the chicken sausage mixture over top and then added a sprinkle of goat cheese crumbles.  And voilà! Dinner :-)
What’s your favorite way to eat spaghetti squash? I used to scoop it out onto a plate and eat it like spaghetti, but I found this way to be much more appetizing and EASY!

Weigh-In Friday: Week 1-Low Carb Night

Weekly Weight Loss: -3 lbs
Total weight loss: 3 lbs

This was my first week tracking every single thing that I ate.  I hit my points on most of the days and were left with a little extra on others.  I managed to workout 4 times this week, alternating between Zumba, Turbofire & Bar Method.  I’m looking forward to running more starting next week when I’m back at work but as of right now, my workouts are done when the little one naps.  I’ve been trying to get as much cuddle time as I can with her because I go back to work on Wednesday :-/ I’m hoping there are no tears from either of us.  We are putting her in daycare 3 days week.  I’ll be home with her one day during the week and LC will be home with her another day during the week. After doing lots of research and getting references, I have a very good feeling that she’ll be in good hands and the daycare is about 10 minutes from my job, so I can stop in during my lunch breaks.

Tonight’s dinner was low carb and full of protein and veggies.  I made stuffed peppers with  ground turkey and balsamic asparagus and tomatoes.  A glass of vino would’ve gone well with this meal, but I opted for a crustless pumpkin cheesecake instead (only 4 points!), recipe courtesy of Gina at The Fitnessista.

Turkey Stuffed Peppers-Italian Style

Weight Watchers + Points: 8
Serves 4
Prep time: 15 minutes
Cook time: 50 minutes


  • 2 T olive oil
  • 1/2 cup chopped mushrooms
  • 4 green or red bell peppers
  • 1/2 cup onion chopped
  • 1/2 cup celery chopped
  • 1 clove garlic chopped
  • 1.25 lbs ground lean turkey
  • 1 tsp italian seasoning
  • 1/4 tsp of garlic powder (heaping)
  • 1 egg
  • 1 14.5 oz can of diced tomatoes (italian style)
  • 1 8 oz can tomato sauce
  • shredded parmesan cheese for topping
  • salt and pepper to taste
1. preheat oven to 350.
2. in a skillet on the stove, sauté onions, mushrooms, garlic and celery in the olive oil until the veggies have softened.
3. In a separate bowl, mix the ground turkey, egg, veggie mix from the stove, garlic powder, italian seasoning, 1/4 cup shredded parmesan cheese, salt and pepper.
4. Stuff mixture into hollowed out peppers.  I cut mine in half length wise because they’re easier to eat and stuff this way. Place in a casserole dish.
5. Mix tomatoes and sauce in a bowl and pour over peppers.
5. Sprinkle with Parmesan Cheese and cover with aluminum foil.  Bake for 50 minutes.

I’m off to catch some Zzz’s!  Tonight is Madelyn’s first night in her crib.  I’ve been so lucky to have a baby that sleeps as good as she does.  Up until tonight, she’s been sleeping in a bassinet in our room, but she’s getting too long for it and I’d like her to get used to sleeping her own room before I head back to work.  Here’s to hoping tonight goes well-fingers crossed!