I've never been much of a meat-eater. Especially red meats and pork. As a kid, it was a battle to get me to eat meat (#firstworldproblems) and now, I really could take it or leave it. Recently I watched the documentary Forks Over Knives and was blown away by some of the statistics. And as a result, I'm trying to decrease my meat consumption. (Except for fish...I could never give up fish).
This past weekend at the lake, my sister introduced me to spaghetti squash. What an interesting vegetable! Wait, it's a squash so it's a fruit right? IDK. Point is, it was delicious.
On another note, I'm a calorie counter. I count every calorie I eat each day and track it. Ok, if I'm on vacation things may get a little carried away and I may not track. Ya only live once!
Real life at the lake this weekend....don't judge ;)
But because I do this, I love knowing exactly how many calories I'm eating. Especially during the day because dinner is, 99% of the time, home cooked and you never really know exactly what you're getting. So for that reason, I usually take my lunch to work, consisting of a Healthy Choice frozen meal. Don't get me wrong, I think a majority of these are delicious. They're easy to grab on the way out the door and I know exactly how many calories I'm eating. And even better, I've never had one that was over 350 calories. But, the sodium. The sodium content is just too much. And probably all in the form of preservatives. Aka, it's not fresh. And we all know that fresh foods are better for us.
So, all of that brought me to this: I was browsing Pinterest for some vegetarian recipes and for something that I could cook several servings of in advance (for my lunches) when I came across this one for Southwestern Stuffed Spaghetti Squash and thought I'd give it a try. Here's my version.
What you'll need: