Spaghetti Squash–2 ways

Hello! Happy Thursday!  I am so congested today that I want to punch someone.  Hoping this will clear up by tomorrow or my cube mates better watch out.  I am looking forward to the weekend because one of my best friends is coming to town so it should be a fun time!  Although I saw it is supposed to snow tonight which makes me want to cry.  I absolutely despise snow, if you hadn’t picked up on that yet.  Yes, I am aware that I currently live in the wrong place.

Anyways, moving on from being a Debbie Downer, today I have two recipes—spaghetti squash prepared two ways.

Last week I wanted to make a casserole of sorts, so I cooked the spaghetti squash in the microwave while making a greek yogurt sauce. To make, I combined 1 container greek yogurt, 1 T lemon zest, juice of 1 lemon, a handful of herbs, 1/2 cup cooked kale and 1/2 cup nutritional yeast + salt, pepper and 1 garlic clove in the food processor. This made a ‘cheezy’ sauce which I mixed with the squash and another 1/2 cup or so of kale. Then I topped with parmesan cheese and more nutritional yeast and baked for about 15 minutes. I really loved this–it makes a great vegetarian dish but I also added chicken sausage to it one day and liked that even more.



The second kind I made this week was baked spaghetti squash with meatballs. First I made meatballs in the crockpot which I have been wanting to make for awhile. I mixed about a pound of lean ground beef (96% lean)

with 1/4 cup almond meal, 1/4 cup parm cheese, 1 egg and salt and pepper. Then I put the meatballs into the crockpot and poured almost 2 cups sauce on top. In the meantime, I heated olive oil in a pan with 4 chopped garlic cloves and added that over the sauce.

I heated this on low for 5 hours until it was cooked to perfection. The last hour, I cooked the spaghetti squash in the oven (cut in half lengthwise and removed the seeds). Then I shredded the squash, added the sauce and meatballs and mixed everything together, then put it back in the squash half and added some parmesan cheese on top and broiled for about 5 minutes.   Serve right in the squash shell if you want!

Verdict: I prefer option 2, but both are delicious and are going to become regular staples.  They are really easy weeknight meals.   I guess I just love spaghetti squash.

In other news, look what I found the other day at Trader Joe’s:

I have been waiting for Trader Joe’s to get this in for months now and sometimes even questioned employees about it.   So far I have only tried it on oatmeal and I honestly couldn’t really taste it ha.  But I’m thinking about making some sort of baked good soon to try it out again.

Last but not least, I recently got sent a sample of new Kraft Milk bite bars to try–strawberry and chocolate.   I had my whole family + Meredith taste test them when they were here.

The stats on the bars are okay, but not great and the ingredient list is pretty long.  I was a little wary when the second ingredient was sugar and the third was cream.


The calories are low enough, fat is okay but sugar is kind of high.

Onto the taste, I think the bars taste pretty good, they are supposed to be ‘creamy’ tasting, and they are (obviously, cream is ingredient number 3…can’t seem to overlook that), so if you like having a bar that tastes a little richer and more decadent, these might be the bars for you.  Everyone thought the chocolate was better than the strawberry, but no one really fell in love with the taste.

What really irked me is that these bars have to be refrigerated.  In my opinion, the point of a bar is to be a snack or meal that is easily portable and can be left in my bag, desk, car, travel with, etc for times when I am hungry and need something.  Especially since I tend to get a bit mean when I get hungry.  But because this bar needs to be refrigerated, it is pretty inconvenient and therefore we all agreed that the bars are just okay.

Has anyone else tried them?  Do you think the refrigeration factor would bother you?  

Fingers crossed for no snow!!  I know mine are!




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