spaghetti squash recipe

Light Carb Update #5

Another week, another update.

Progress

I’ve been stuck for two weeks. I had gained a pound back and then sat there for two weeks. Part of that was hormonal. Part of it was probably carb-creep. I was doing ok on my calories most days but I was seeing several days a week with my carb count creeping higher and higher.

Weigh-in this morning was the same. Very disappointing.

Meals

Some snacks this week: plain Greek yogurt with raspberries; cottage cheese with pineapple; sugar snap peas; and smoked Gouda slices.

Some lunches this week: arugula salad with onions, cucumbers, carrots and leftover pork tenderloin slices; sauteed Brussels sprouts with a chili lime chicken burger; and meat and cheese rollups.

New favorite dessert: I saw a photo on a friend’s instagram and had to try it out. It was SO good! Some mixed berries (raspberries, blackberries, strawberries and blueberries) with 1/2 a serving of raw walnut pieces and some whipped cream. It’s low in carbs and not bad calories wise, it really satisfies my sugar cravings at night and is very filling, too!

New dinner recipe: spaghetti squash carbonara!

Spaghetti Squash Carbonara

Category: baby, calories, carbs, cheat day, Cravings, diet, Dinner, Dinner out, Easy meals, Family, food, Food update, Homemade Pizza Night, light carb, limiting calories, Losing weight, Low Calorie Recipes, low carb, Lunch, Mexican food, Monthly Weigh-In, Motivation, Non-Scale Victories, Pizza, recipes, Recommendations, Review, Uncategorized, Weekend Update, weigh in, weight, weight gain, weight loss, Weight Loss Support, weights, wine

From: http://annavocino.com/spaghetti-squash-carbonara/

Ingredients

  • •2 whole spaghetti squash
  • •Salt and pepper
  • •4 slices thick cut bacon, cut in half lengthwise, and then into ½” pieces
  • •1 tablespoon olive oil
  • •1 teaspoon minced garlic (or 2 cloves, minced)
  • •1 egg and 3 egg yolks
  • •1 cup freshly grated parmesan
  • •1 tablespoon Italian flat leaf parsley, chopped for garnish

Instructions

  1. 1.Preheat oven to 350 degrees. Microwave each spaghetti squash for 2 minutes on high. Slice squash lengthwise in halves, then scrape out and discard seeds. Place squash halves face down on a roasting pan, and roast for 40-45 minutes, or until squash is soft. Remove from oven and use a fork to scrape the spaghetti strands out of the squash shell into a medium bowl, discard squash shells. Season spaghetti strands with salt and fresh pepper.
  2. 2.In a large, flat bottom sauté pan, heat olive oil, then fry up the bacon pieces until almost cooked through. Add minced garlic and cook additional 1-2 minutes. Add in spaghetti squash strands and toss with bacon and garlic. Season with salt and pepper.
  3. 3.In a medium mixing bowl, whisk together parmesan, egg, and egg yolks. When spaghetti squash mixture is nice and hot, turn off burner heat and immediately add in the parmesan egg mixture, tossing evenly. The heat from the spaghetti squash will cook the egg yolks into a smooth, creamy sauce as you mix in the sauce. Garnish with chopped parsley and serve immediately.
http://www.110pounds.com/?p=52111

We made the spaghetti squash and opened a bottle of wine.

Michael halved the recipe (but added a little bit more bacon, of course!)

OH MY GOD! This dinner was SO good!!! We both LOVED it. We agreed that it was so good that we didn’t even notice that it wasn’t traditional pasta. It was creamy and garlicky and flavorful. I wanted to eat three more bowls of it.

This is a fabulous low carb option for dinner, especially when you are craving pasta. Definitely try this recipe!

Ok and moving on to the next topic: the endless saga of finding a low carb pizza option! This week? We tried almond flour pizza. I got a bag of almond flour at Trader Joe’s and we gave it a try Saturday night. We tried this recipe:

The Ultimate “Fat Head” Pizza Crust
Ingredients
  • For crust:
  • 1 1/2 cups grated mozzarella (fresh is bestest)
  • 3 Tablespoons cream cheese
  • 1 egg
  • 2/3 cup almond meal
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • For topping:
  • Homemade pizza sauce (or store bought without sugar)
  • Your choice of meat, veg, cheese, etc.
Instructions
  1. Preheat oven to 425 degrees. Microwave the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds. Add egg, almond meal, oregano, and basil and blend well into a dough ball. Press into a circle or square shaped pizza on a parchment lined baking sheet sprayed with a thin coating of olive oil or coconut oil. Sprinkle garlic salt over surface of pizza crust. Pierce surface with fork to prevent rising of the crust while baking.
  2. Bake crust in oven for 8-10 mins. Pierce more holes with fork if bubbles form. Bake another 2-4 minutes if crust has not already browned. Do not over bake as it will dry out!
  3. Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.

It was pretty good! It was a little bit easier to get the parchment paper off this crust than the cauliflower crust. We both agreed it needed to be cooked a little bit longer, though.

Right before we put it in the oven:

We are going to cook it again and try and make it crispier next time. But it was pretty good! We agreed that this was better than the cauliflower pizza we tried, but mostly because we could never get it quite right! But… Michael and I are super happy that we can have two slices of “pizza” for less than 10 carbs!!!

This is definitely a win.

Cheat Meal

For this week’s cheat meal I had Mexican food! Damn it was good. 🙂 We went out to lunch at Iron Horse Mexican restaurant for Michael’s mom’s birthday. We’d both been craving Mexican food for awhile.

I got the lunch enchilada, shredded beef and cheese, with refried black beans and rice. Logan ate about half my beans and about 1/4 of the rice. 🙂

It was really, really good. I ended up having about 80 grams of carbs for lunch. Definitely a lot, but it was a cheat meal. The downside? After lunch I felt super sleepy. I just wanted to take a nap. Heavy food + carbs = sleepy time.

 

So So Good

Spaghetti squash is one of my new favorite meals in our rotation. We had it a few years ago in place of spaghetti noodles and then for some reason, didn’t eat it again for a long time. The last 6 months or so we’ve been having spaghetti squash on a regular basis. At least twice a month.

The traditional method we’ve been doing was using it in place of noodles and having marinara sauce and meatballs. It’s been a tasty, filling meal for not a lot of calories. Recently I wanted to try a new recipe I found and I had a spaghetti squash already so I gave it a try. Here is the recipe:

Garlicky Broccoli and Spaghetti Squash

Prep Time: 35 minutes

Cook Time: 1 hour

Category: broccoli, calories, Dinner, Easy meals, food, Food update, Losing weight, Low Calorie Recipes, recipes, Recommendations, weight loss

Servings: 3-4 servings

From: http://theseasalt.com/2013/11/05/garlicky-broccoli-and-spaghetti-squash/

Ingredients

  • 1 spaghetti squash
  • 1 head broccoli, washed at cut into medium florets
  • 4 cloves garlic, minced
  • EVOO
  • 1 cup stock (veg or chicken)
  • Salt and pepper to taste
  • 1 cup shredded cheese (sharp cheddar or parmesan)

Instructions

  1. To cook squash:
  2. Preheat oven to 350.
  3. Cut squash in to quarters (lengthwise and then width)
  4. Place in large pan filled with 1/2 inch water, cut side up (don’t want domes)
  5. Cook 35-40 mins
  6. Let rest until it is cool enough to handle, then shred in to a large bowl.
  7. Season with S&P and drizzle with olive oil.
  8. Top with your choice of cheese, and mix in so that cheese begins to melt (If squash isn’t hot anymore, just give it all a good turn in the microwave).
  9. To cook Broccoli
  10. Meanwhile, in a large pan coated with olive oil, saute garlic over medium-high heat for about 1 min stirring continuously.
  11. Add broccoli and saute for 3 mins stirring constantly, making sure not to burn garlic.
  12. Add 1 cup stock and continue to saute over medium heat until broccoli is tender and most of liquid is absorbed. (About 10-12 more mins)
  13. Season broccoli with S&P.
  14. Serve broccoli over a bowl of the spaghetti squash and enjoy!

Nutrition Facts

Garlicky Broccoli and Spaghetti Squash

Serves

Amount Per Serving
Calories Around 250 calories
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=45688

It sounded amazing to me. I love garlic. The more the better. This was a new method of cooking broccoli for me and I really enjoyed it. I did change the recipe a tad because I though the garlic would burn if I cooked it first. Instead I cooked the broccoli first, then added the garlic, then the chicken broth. I cooked it down while the squash was baking.

broccoli1
I loved this broccoli! It was SO good! The garlic was perfect and everything tasted so great. I baked the squash with olive oil, salt, pepper, and the no-salt Costco seasoning. Because of this I didn’t need to add salt and pepper to the broccoli.

broccoli3

Michael baked two chicken breasts (just seasoned with salt and pepper) to go with the squash and that was a good call because the dinner is super low in calories. I chopped up the baked chicken and tossed the “noodles” with freshly grated parmesan cheese. Really, the calories in this dish come from the cheese I think. We split a chicken breast.

broccoli2

The dinner itself is less than 400 calories total. It’s a super low calorie, super healthy dinner and I felt satisfied and full. I didn’t feel like I was deprived because it was low in calories. This is one of my favorite new recipes we’ve tried lately and I will be making this dish on a regular basis. It can be vegetarian, or with chicken and I think shrimp would also work really well with this recipe. I can’t wait to make it again!