SQUASH SPAGHETTI

Since Tricia broke her 5th metatarsal and could not do any work out; and I'm in a "sympathy injury" mode and not moving as well, we decided to manage our diet well to at least delay our weight gain. Of course, we cannot stop eating so the challenge is to take in the right amount of the right food that will not only keep us light but also help both of us recover- Tricia from her injury, myself from hypothyroid.

We came up with a menu that we'd try to stick to. This recipe that we share with you was part of our list.

It's healthy and...oh so yummyyy!!!

Hope you enjoy cooking and... eating!

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For your squash "pasta":

INGREDIENTS

1. Squash

2. Salt and pepper

3. Rosemary

STEPS

1. Preheat oven to 425 degrees.

2. Slice squash into two and drizzle squash flesh with 2 tablespoons olive oil and season with sea salt, pepper. 

3. Place squash in a roasting pan halves-size down.

4. Cook the squash for 30 to 45 mins. (smaller sizes of squash will require lesser time of cooking)  Once you can pierce the squash easily with a fork, it is cook and can be taken out of the oven.

5. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with spaghetti sauce.

For your sauce:

1. Olive oil, onions, garlic, salt and pepper, basil, rosemary.
2. Beef or tuna
3. Carrots
4. Mushrooms
5. Spaghetti sauce
6. Cheese

STEPS

1. Sautee onion and garlic then place your beef or tuna until cooked.

2. Pour spaghetti sauce over sauteed tuna or beef. Mix until it boils. 

3. Place mushrooms, carrots and cheese. Mix until it's sticky.

Enjoy it with your favorite drink. 

For us, it was kefir! 

Yummmyy!