Whew, it’s been a while since I’ve posted anything, my apologies for being away. We have been eating recipes out of a book called Always Hungry? by Dr. David Ludwig, an obesity specialist that I heard speak at a conference a month ago. It’s a very interesting take on obesity that makes a lot of sense as to why we all have weight issues and has some really good recipes (make the ranchero sauce in a large batch – it freezes well and goes on EVERYTHING!). We also love the avocado cilantro sauce, Mediterranean chicken, lemon olive oil sauce, the tofu black-bean hash (with turkey bacon instead of tofu), the waffles (made using garbanzo flour), I could go on and on…just try it! You can find the book here – https://www.amazon.com/Always-Hungry-Conquer-Cravings-Permanently/dp/1455533866
OK, so back to the blog – I am proud to announce that we tried spaghetti squash for the first time tonight and it will likely be a semi-regular on the weekly menu! Much like zoodles (see earlier post…), spaghetti squash pairs well with pretty much anything you want to add. Tonight we did spaghetti squash with a 4 cheese garlic cream sauce. You can find the recipe here (along with the photo credit) – http://www.eatwell101.com/roasted-spaghetti-squash-recipe. It’s super easy to put together, but allow about an hour as the squash needs some time to roast!
In hopes of adding a little protein, I also sautéed some small shrimp with butter, chopped chives (yes, fresh from our garden), and garlic salt with a dash of pepper. We added it to the top of the squash. Pair it with a nice salad and you have a healthier version of a favorite comfort food. You can also add bacon, do spaghetti squash with cheese and broccoli for a pasta-casserole like meal (and maybe even add some chicken), or make it into a taco pasta dish (add some seasoned ground beef or turkey, tomatoes, cheese, and avocado). Get creative with this healthy base! I also have a recipe for spaghetti squash lo mein to try…stay tuned, I promise to start posting more often again!