Ohhh yeah. I finally found a new health food trend I can jump on board with, spaghetti squash! I have to admit, I was pretty skeptical of this stuff when I first heard about it, and it obviously took me a little while to finally give in, but boy am I glad I did! My skepticism was mostly because I hadn’t tried any type of squash at all until about a month ago when my boyfriend tricked me into it. Seriously, you serve me anything with as much salt, butter and olive oil as he had on this thing and of course I’m going to think it’s good! Nevertheless, I did it. I figured out where it was at the store, found an easy recipe and cooked it up for dinner. It was seriously delicious, but for my budget the squash was a little expensive. I think mine cost upwards of $8. The recipe I found was called Skinny Spaghetti Squash Alfredo. It was super easy, super quick and super delicious! Well okay, the actual cooking part is super quick, but I cooked the squash for 1 hour before I cut it open and started cooking the actual meal. But if you are like me and you don’t tend to worry too much, I put mine in the oven and left to go to the store to get the rest of the ingredients while it cooked. My boyfriend was dumbfounded by this, but hey…my house was standing when I got home and the squash only had 15min left to cook! I’d say it was a win for me. The recipe I found said you could either make this into 2 servings (half a squash each) to use as the main course, or cut it into 4’s for side dishes. I went the route of the main course and I don’t think I finished half of my half before I was full. I served it with a side of lemon pepper green beans and a green salad.
Skinny Spaghetti Squash Alfredo:
YIELD: Makes 2 large servings or 4 side dish servings
1 medium-sized spaghetti squash
1 Tablespoon butter
3 cloves of garlic, finely minced
2 Tablespoons flour
1 1/2 cups milk (I used skim)
1 Tablespoon cream cheese (I used low-fat)
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for garnish if you wish
Preheat oven to 350 degrees F.
Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. I couldn’t decide if I should put it on a baking sheet or not, I opted not to. Scoop out the seedy inside leaving the spaghetti strands. Use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Eat up!
One of my favorite parts about this dish (besides it being healthy AND delicious) was the lack of dishes I had to clean afterwards! It was amazing.
I’m heading down to Southern Utah this weekend to do some hiking and find the sunshine. I cannot wait! Wish me luck that I come back with a tan!
The first day of Spring has finally sprung and here in PC, Utah…it’s snowing. Surprise, surprise. I can’t be too upset though, this past weekend and earlier this week we had incredible weather. That incredible weather made for some pretty awesome trail runs. One of my favorite trails even cleared up enough that I could run the front side of the mountain. The warm weather mixed with my awesome, new, fantastic, wonderful purchase of JT’s new album onto my iPod made for a ton of PR’s beat and a whole lot of miles put on my favorite running shoes, my New Balance Minimus Trail shoes that I love so much. These ones were originally purchased to ease myself into Minimus running. They have a 4″ heel to toe drop rather than a true 0″ drop. I ran quite a bit in zero drop Minimus last Fall and even a little bit indoors this Winter, but I decided it might be best to ease myself into this type of running again with the 4″ drops. That was a good call on my part, my legs were on fire for days after these runs! But it was the good kind of burn, the kind where you just feel your muscles becoming more defined and strengthened with every step. One of my top 10 feelings for sure!
My New Balance shoes at the top of one of my favorite trails. Sunshine come back!
A bridge I ran under when I still liked Phil. Giant icicles and a raging creek, I don’t hate it.
The good news? It looks like I’m not the only one upset with Phil, the groundhog. This article from The Onion had me laughing for hours, check it out here.
Look at him. He just looks like he’s ready to piss me me off.
*Enjoy! – – Especially those of you with Spring weather!
Seriously…how many recipes out there have started substituting greek yogurt for everything else that tastes good. Just stop it. I’m pretty sure I saw a recipe for homemade pizza that called for it…come on! The whole world does not enjoy that weird, foul taste of greek yogurt, especially me. This is even more true when I’m looking for a chicken salad recipe. I have a weird love of chicken salad, but despise egg and tuna salad. I finally came across one of these recipes on Pinterest that did not in fact call for greek yogurt, or any gross variation of it. I was one happy girl. It was so simple, so healthy and so cheap! What’s not to love?!
You ready for this? This recipe makes about 1-2 servings, really just depending on how hungry you are.
- 1/2 Cup chopped chicken – – I actually used a rotisserie turkey from the grocery store
- 3 Tbsp Fuji apple chopped
- 3 Tbsp red grapes chopped
- 2 tsp honey
- 2 Tbsp almond butter
Mix and wrap in a Romaine lettuce leaf.
See, I told you it was simple. It is also delicious. Rare combination…I know.
I hope you enjoy this recipe as much as I did! It has been a great addition to my lunch rotation for work as well as keeping true to my I want to be able to wear a bikini this summer health kick!
I got this recipe from Skinny Mom, check out here blog here: http://www.skinnymom.com/
Finally! I was able to put on my favorite pair of trail running shoes and hit the dusty trail instead of the treadmill! Okay, so it wasn’t so much a dusty trail as a snow covered trail but hey, I was outside, the sun was shining and it was warm. I’ll take it! Before I moved out here I don’t think I would have even considered running on top of half iced/half melting snow, but I’m totally glad I got outside and did it. It was a completely different experience from any other run I’ve been on, which is exactly what I have been looking for. To give you an idea of what it’s like if you’ve never done it, it’s comparable to running on sand. Which yes, I am aware that people do that, but man is it harder than I thought. Not only that, but about half way through you hit the side of the mountain that the sun beats down on every afternoon, which was a day and night difference from the first half of the run – – shin deep mud puddles. All in all, it was a great 6 mile run. Besides the scenery being pretty impossible to beat, my legs were burning so bad halfway through, by the time my mind could focus on anything else I was finished!
The beginning of the trail – “Skid Row”
Finally made it up the 1.5 mile hill