(Don’t know what a CSA is? See my Farm Share tab to find out!)
2. Alter recipes to suit my taste. A lot of times I will add more veggies than specified to recipes to bulk it up as well as add different types of veggies in. Does it call for broccoli? I throw in some cauliflower too. Burger or sandwich? Fill it out with lots of fresh lettuce, juicy tomato and a nice slice of sweet onion. Don’t like that? Try roasted red peppers and grilled onions.
3. Instead of a starch at night sometimes I have two veggies. When I go to bed I feel lighter and less bulky when I have a bit of lean meat and extra veggies.
Tool #1 is why I now have a love for spaghetti squash. I tried something new….and loved it. Now I use spaghetti squash in place of all spaghetti mainly because I, personally, am not a huge fan of spaghetti but I love spaghetti squash (I know, bite my tongue). It is light and versatile and tasty. I got the original recipe for this dish from my friend Joanne and she did a mix of both the squash and spaghetti so that is definitely a fabulous option! As soon as I saw spaghetti squash, lemon and ricotta I knew I had to try it. This is a really simple version that was quick and easy but has the same great flavors.
1 small spaghetti squash, about 2 lb (yield of about 4-5 cups of spaghetti squash) 2 Tbsp canola oil or olive oil (or used an oil mister)
Coarse sea salt and freshly ground black pepper, to taste
1 tsp garlic powder
2 tsp Italian seasoning
1 cup good quality part skim ricotta, (Vegans sub Cashew Sour Cream here.)
Zest and juice of half a lemon
1. Preheat oven to 350. Slice the squash in half lengthwise and remove the seeds. Place cut sideup on a baking sheet. Roast for 45 minutes to an hour or until squash is fork tender. Set aside and let cool for 5-10 minutes. Use a fork to remove the strands.
4. Scoop into four plates and top each with 1/4 cup dollop of ricotta.
**5 WW Pts Plus
Amount Per Serving
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.4 g
Cholesterol 19.1 mg
Sodium 143.8 mg
Potassium 271.5 mg
Total Carbohydrate 14.2 g
Dietary Fiber 2.2 g
Sugars 4.3 g
Protein 8.1 g
Calcium 20.3 %