This week’s What I Ate Wednesday comes from this past Monday. As you can see, I was all Thanksgiving’d out, so no turkey, stuffing, or pecan pie here! Instead, I enjoyed some of my usual favorites to get back into a regular eating routine…
Breakfast: 1/4 c. steel cut oats with water and unsweetened vanilla almond milk, 1 tbsp. flax seed, 1 tbsp. peanut butter, & coffee
Morning snack (not pictured): 1 pear
Afternoon snack: 1 cup black cherry Greek yogurt & a clementine (love that they’re back in season!)
Nighttime snack: 1 melted banana with chocolate chips and cashews
Lunch: 1 cup homemade vegetable crab soup (recipe coming soon!), baby carrots, brown rice crackers (not pictured)
Dinner: 1 cup roasted spaghetti squash with sauteed onions and tomatoes topped with Parmesan cheese, steamed green beans, and two slices of Andy’s mom homemade bread — SO good!
Doesn’t that spaghetti squash look delicious? After looking at Pinterest recipes all fall, I decided to finally buy one and make it for myself. The result? Delicious, especially when complimented with other sauteed veggies!
Roasted Spaghetti Squash
- 1 large spaghetti squash
- Preheat your over to 350 degrees.
- Slice your spaghetti squash in half and clean out all of the seeds.
- Place spaghetti squash on a baking tray, open side up.
- Roast for about 50 minutes or until the inside is soft. (It’s normal for a bit of liquid to pool in the middle.)
- Begin to scoop out squash…and there you go — spaghetti squash!
How to “level up” this recipe:
- Give it some flavor and add in some toppings! I topped mine with sauteed cherry tomatoes and onions, as well as some basil, oregano, and balsamic vinegar.
How to “level down” this recipe:
- Mix the roasted spaghetti squash with some regular pasta to help blend the tastes.
- For a quick meal, top with some canned spaghetti sauce and grilled chicken.