Spaghetti Squash with Mushroom & Meat Sauce (Fast/Easy)

This is an easy recipe that can be put together rather quickly.  There is not a lot of hands-on time, so I actually fit in a quick work out while it was cooking (stirring my meat and mushrooms between sets)... you just gotta MAKE time sometimes!

Start by cutting the squash in half lengthwise and pre-heat your oven to 425.  Spray a baking dish with non-stick spray and place your squash halves in cut-side down.  Pour some water into the dish to fill it up 1/4 inch deep.  Cook at 425 degrees for 35-45 minutes, or until tender and "noodles" flake away easily with a fork.  Let rest until cool enough to handle. 

While squash is cooking, preheat your pan over medium heat and cook your beef (may use ground turkey, chicken or textured vegetable protein for a vegetarian version).  While beef is browning you can sneak in one rep of a circuit (tonight I did bent over rows, deadlift, then a 60 second plank)- during your break between sets stir the pan, then get back to it!

When meat is cooked through and no longer pink, remove from the pan.  If using beef, make sure you drain the meat in a colander and rinse under hot water to remove saturated fat. 

Set the meat aside and return pan to medium heat.  Heat 1 Tb olive oil and add mushrooms to the hot pan.  Cook until mushrooms are browned, tender and have released their juices.  Return the meat to the pan with the mushrooms and stir in your marinara sauce.  Season with freshly ground black pepper. 

Divide spaghetti squash into 4 plates.  Sprinkle each with 1 Tb ground parmesan.  Divide meat sauce evenly over top.  Eat up!

 

 



Spaghetti Squash with Mushroom & Meat Sauce
1 large spaghetti squash
1lb grass fed ground beef (may use ground chicken/turkey or textured vegetable protein)
1 Tb olive oil
16 ounces baby bella mushrooms, quartered
1 jar marinara sauce (look for a lower sugar option if possible)
Fresh ground pepper
1/4 cup grated parmesan

1. Preheat oven to 425 degrees.  Cut squash in half lengthwise. 
2. Spray a baking dish with non-stick spray and place your squash halves in cut-side down.  Pour some water into the dish to fill it up 1/4 inch deep.  Cook at 425 degrees for 35-45 minutes, or until tender and "noodles" flake away easily with a fork.  Let rest until cool enough to handle. 
3. While squash is cooking, preheat your pan over medium heat and cook your meat. When beef is cooked through and no longer pink, place in a colander and rinse under hot water to remove excess saturated fat.
4. Heat 1 Tb olive oil and add mushrooms to the hot pan.  Cook until mushrooms are browned, tender and have released their juices.  Return the meat to the pan with the mushrooms and stir in your marinara sauce.  Season with freshly ground black pepper. 
5.  Divide spaghetti squash into 4 plates.  Sprinkle each with 1 Tb ground parmesan.  Divide meat sauce evenly over top. 

Nutrition info:
When divided into 4 servings- 450 calories, 18gm fat, 39gm carbohydrates, 5gm fiber, 32gm protein
When divided into 6 servings- 300 calories, 12gm fat, 26gm carbohydrates, 3gm fiber, 21gm protein

Noodle-less Lemon Chicken Soup

Is anyone else sick of winter and the cold weather? It's been shockingly cold in NC the past few weeks. I'm definitely over it. Spring time, where are you?

I've clearly been using my crock pot weekly. It's just the easiest way to cook in the winter. I love coming home to a cooked meal after a long day. You walk in the door and the entire house smells like a warm cozy dinner. YUM! You could make this recipe on the stove top but I chose to throw all the ingredients together in the crock pot and go about my day. Feel free to modify the recipe by using a rotissere chicken or any leftover meat/poultry you may have. You can also used precut veggies or even frozen veggies. If you're feeling really froggy through in some other root veggies like parsnips or potatoes. Soup is the perfect meal to empty your fridge/freezer and create a "garbage bowl" meal. You really can't go wrong!

Lemon Chicken Soup

Pre Picture

-4 boneless, skinless chicken breast (whole)
-1 yellow onion, diced
-5 celery stalks, diced
-2 T minced garlic
-2 cups diced carrots
-2 small sprigs rosemary
-2 T oregano (dried)
-1 sliced lemon (seeds removed)
-1 container (~4 cups) low sodium chicken broth
-3 cups water
-1 T EVOO
-Salt/pepper to taste

1. Set up crockpot and place EVOO at base. Turn on high
2. Dice all veggies and throw into crockpot.
3. Add spices
4. Place chicken onto
5. Add broth
6. Place lemon slices and cover crockpot
7. Cook on high for 8 hours

Served alongside cobb salad with cumin tahini dressing