It’s been a few days, but seems a lot longer! So my husband and I have friends over for dinner, same couple, about every 2 weeks, on a Thursday! It’s become my night to try new recipes, and to really cook! I love the company, and I love the time I get in my kitchen!
I made spaghetti squash! The first time I made it, last year sometime, was a huge FAILURE. I didn’t bake it long enough, I couldn’t pick out the seeds, and the strands did not resemble spaghetti. But this time around, just like Borat would say, it was a “Great Success!”

Super easy too! I baked the SS at 350 for an hour whole. The last time I cut it in half first, then baked…baking it whole first allows the outside to get soft, which makes it easier to cut in half.

Scraping out the strands…it totally resembles spaghetti!

Served with pesto chicken, spaghetti sauce and a salad! Also, spaghetti squash has a mild sweetness and a super yummy crunch! Be prepared to have a lot of leftovers though! I had it again today with honey mustard chicken (that’s another blog) served with agave nectar and walnuts! So amazing!

Cals for Spaghetti Squash: 33 for 1cup! Umm why wouldn’t I eat a crap load of this? Carbs:7 (non starchy, it’s a veggie) Protein: 1

And…I roasted the seeds! Fresh lemon juice, ginger, and salt! The pic is before they popped in the oven!

Still doing my holiday challenge…lifted crazy hard today, AND made 2 more pizzas! I’m loving Trader Joe’s whole wheat crust! I put artichokes, mushroom, fresh tomatoes, organic, veggie fed ground chicken (remember, I’m still doing hormone free, and clean eating as much as possible) broccoli, and light organic mozzarella cheese! Oh, AND organic tomato sauce!