I think the reason I’ve postponed another blog post for so long is because I couldn’t really top my first marathon recap. I wanted to relive the experience as long as possible! But now, the lactic acid is almost drained from my legs and I cut the tracking tag off of my training shoes for today’s easy run. Time to move on… ;)
Last night’s dinner was purposefully extra healthy because of my lack of exercise all week. Post-marathon, I gave myself 7 full exercise-free days to let my body recover. (Though that did mean turning down frozen yogurt on girl’s night out and bypassing the chocolate section at this week’s Sprouts spree in order to compensate for the lack of energy-expenditure.) Today though, I reintroduced my legs to jogging with a 5 miler on some trails and sidewalks. I am ready to get back to my fitness routine! Now that my marathon is over, what is my next goal? I’m giving myself a week or two to figure that one out….
In the meantime, I’ve cleaned up my fridge with about 15 pounds of fresh produce. I’ve got Acorn squash to Zucchini and everything in between. My dinners are usually a medley of vegetables, like this amazing spaghetti squash pasta. Trust me, you don’t even miss the carbs.
Nope those aren’t noodles!
After you slice the squash open, it’s the easiest thing in the world. Wash it and use a really good knife because cutting into the dense raw squash is slightly frightening…
Scoop out the seeds and guts like a pumpkin. I line a baking sheet with foil, lightly spray with olive oil cooking spray and some seasoning. Lay the squash halves on the tray, face down and bake at 375 for about 50 minutes. They will be super soft when they are done!
For the sauce, I sauteed my own blend of chopped zucchini (green & yellow because the more color the better!), tomato, orange bell pepper, garlic and spinach. Plus we added some pre-cooked shrimp for a little protein. After it all cooked down for about 8 minutes, I added it to some marinara sauce that had been simmering the whole time.
The fun part! Once the squash is removed from the oven, use 2 forks to pull apart the insides into its little “spaghetti” strands. Who ever thought that shaping vegetables to look like a more substantial dish would actually be so filling.
Hah I just couldn’t resist….. ;)
Talk about squash on squash on squash. Here’s the nutritional facts!
Spaghetti Squash has 10 grams of carbs per 1 cup, compared to regular pasta’s 50 grams per cup. It’s also naturally fat-free, low-sugar and largely composed of water. (Hydrating!)
Happy Sunday :)