Fried eggs, turkey sausage patties, grapefruit Lunch
Hot dog or leftovers, with spaghetti squash sauteed in ghee and garlic, apple slices
Raisins and almonds DinnerPlum-mustard BBQ Chicken Drumsticks, roasted carrots, salad with apple and avocado
I thought the sauteed spaghetti squash (leftover from our “spaghetti” of last week) was good. Mr. Wonderful disagreed. You can decide for yourself.
Do you notice I’ve had fewer pictures, less new meals, and more recycled meals in the last few days? Yes…running out of steam. 🙂 Looking forward to day 31 when we can add dairy back in!
Scrambled eggs, turkey sausage, bananas, hot tea Lunch
Curried Pumpkin Veggie soup, leftover Goulash and Rotkohl or hot dog or apple chicken sausage, apple slices Dinner Spaghetti Squash with Marinara and Meat Sauce, steamed broccoli
You would think this would be the dinner that the kids loved…but no. The squash was too different from pasta for them, but they ate decent amounts anyway. In the past I have used shredded zucchini, unheated under simmering sauce (heats up right away in the bowl), with better all around success. But it’s winter, so we used the winter Spaghetti Squash this week.
Spaghetti Squash with Marinara and Meat Sauce
Preheat oven to 400. Wash your whole squash to remove any dirt. Prick all over with a fork or small knife so it won’t burst while cooking. Place in a pan and bake for one hour.
Remove from oven and allow to cool just until you can handle it to cut it in half lengthwise. Scoop all the seeds and pulp from the center, discard. Using forks, shred the flesh of the squash into noodle-like pieces. Serve into bowls and cover with heated sauce.
Marinara and Meat Sauce
And you thought I was going to give some great recipe, right? Wrong. I try not to make marinara from scratch, certainly not on a weeknight in the dead of winter. In summer, when I have too many tomatoes in the garden, I love to make an easy oven-roasted marinara, but right not, out of a jar is fine with me.
There was only one(!) marinara at TJs that didn’t have sugar, soybean oil, or dairy; their Roasted Garlic. WOW! Is that ever a lot of garlic! On weeks when I can get to WholeFoods (never), I like to buy their store brand (Everyday 365?) in the fat free “flavor” because it’s a great basic sauce without nasty add-ins.
So:Brown 1 lb grassfed ground beef in a skillet. Add:
1/2 tsp sea salt
1 tsp Italian seasoning
1 jar marinara
Simmer 10 minutes and serve over squash.