Hope everyone's weekend is going well
I ran in another Zombie themed 5K yesterday afternoon and came in 4th in my age group (out of 10), 44th overall (out of 70). I'll take that LOL It was a fun way to spend the day and our group hit the "quarantine afterparty" for free chili and beer
Also, if anyone is looking for a decent side dish, or even doubling the serving for a vegetarian main dish, I tried one last night that turned out pretty good. It has an Italian taste to it thanks to tomatoes and basil - like a spaghetti bake - only without the sauce. Figured I'd share it. Protein 8, Carb 13, Fat 5.5, Calories 130 if you divide it into six portions:
Spaghetti Squash Casserole
1 medium/large spaghetti squash
1 medium onion, diced
2 cloves garlic, minced
4 plum tomatoes, diced (or 1 can no salt diced tomatoes drained)
½ cup fresh parsley, chopped
½ cup shredded low fat mozzarella cheese
1 cup 1% cottage cheese
¼ cup grated parmesan cheese
¼ tsp dried basil
¼ tsp salt (optional)
1 tsp olive oil
Preheat oven to 450 degrees. Prepare one baking dish (13 x 9) and one baking sheet by spraying lightly with cooking spray. Cut the squash in half lengthwise and place cut side down on the baking sheet. Bake for 30 minutes or until tender when poked with a knife. Once cooked, use a fork to pull the squash flesh out of the skins (will shred and look like spaghetti noodles) and put into a large bowl.
In a skillet, sauté the onions, basil and garlic in the olive oil until the onions are translucent (about 3-4 minutes). Add the tomatoes and continue to cook until dry (about additional 4-5 minutes). Put the tomato/onion mixture into the bowl with the squash strands. Add cottage cheese, mozzarella cheese, parsley and salt (if desired). Mix thoroughly.
Dump the squash mixture into the baking dish and spread out evenly. Sprinkle parmesan cheese over the top. Bake for 30 minutes or until casserole is bubbling and browned on top.
and a HUGE 