I don’t know about y’all but I for one am so excited that spring weather has finally arrived! Growing up in south Alabama has made me very accustomed to warm weather, I love the heat of summer! So I personally couldn’t wait for this long nasty winter weather to be gone! Also in the warmer weather I trade my warm oatmeal breakfast that I usually have for something cooler and refreshing. This morning was a prime example!
My morning started with a bowl of plain Chobani topped off with strawberries, blueberries, banana, chia seeds, a spoonful of sunflower butter, and then a little bit of Kashi golean (added after the photo). definitely fueled me up for a long day at school.
After class I had planned on running home to let Hattie out and then head to the gym before I had to be in to work. But I got a message from a coworker saying I didn’t need to come in so I got an unexpected night off (which can be soo nice sometimes). So instead of hitting the gym I took advantage of the lovely weather instead. I had a quick lunch and leashed up the Hattie to head out for a run at one of our favorite parks here in Auburn! We ran/walked about 2.5 miles because Hattie loves to stop, sniff, and pee constantly!
She’s waiting for me to drop it…
New Dinner Time Experiment
I don’t know if y’all have done much cooking with spaghetti squash but it seems the last few times I’ve tried to make it I fail horribly. So when I saw them for such a good price at the grocery store this week I was determined to cook one and make it delicious! So after scanning Pintrest for some yummy ideas I decided to kind of “wing-it”. My love of pizza got the better of me on this one, but the out come was great! I realized my main problem every time I cooked spaghetti squash in the past was that I was over-cooking it, so it always came out with a mush texture instead of a noodle-like product.
I call it Spaghetti Squash Pizza Casserole (it was even David approved!)
I’m going to include the recipe below but I apologize for the lack of instructions. Next time I make this I’ll be sure to photograph step-by-step, have a great day y’all!
Spaghetti Squash Pizza Casserole
- 1 medium sized spaghetti squash
- 1lb meat of choice (I actually used boca’s soy crumbles)
- 1 jar pizza sauce of choice
- 1 1/2 cups of shredded mozzarella ( this can vary depending on how cheesy you’d like it)
- 1 small onion
- handful of portabella mushrooms
- Italian seasoning
- garlic powder
- salt & pepper
- crushed red pepper
- 2 eggs
Start by cooking your spaghetti squash first. slice your squash long-ways and then scoop out the seeds and fleshy center. place squash cut side down on baking pan (I used our baking stone) and bake 20-25 minutes at 375 degrees. Time can vary on the size of your squash but you can test for doneness by pressing the skin of the squash to see if it is softened. Once your squash is done take it out and set it aside to cool.
Next, start sautéing your onions and mushrooms in a pan over medium heat. once softened add in your meat and seasonings (season to taste) after everything is cooked through stir in pizza sauce and let cook a few more minutes (3-5). Add your sauce mixture to a large mixing bowl, stir in half of your cheese, your 2 eggs, and your squash. (take a fork to remove the “spaghetti” from the center of the squash it should be fairly easy to remove, and then toss the leftover skin) after combining all ingredients together, place in a baking dish sprayed with non-stick spray and bake at 350 for 15-20 minutes. Take out and top with remaining cheese and return to over for another 15-20 minutes or until your cheese has become bubbly and brown. Let cool and Enjoy!
Next time I make this dish I plan to incorporate some more “pizza-like” toppings but it can easily be manipulated to suit all flavors!