Spaghetti Squash "Noodles"

I am crazy for these "noodles" right now!  In an effort to eat better and slim down, I have not been eating any grain-based carbs.  Unfortunately, I have a child who will only eat spaghetti.  Rather then make two meals (no way!) I have been using spaghetti squash for my noodles.  It is so easy and really delicious.  Eating one cup of squash, you will eat 10 grams of carbs vs 40 grams for one cup of spaghetti noodles.  Eat up!

1 medium sized spaghetti squash
Salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds and fibers.  Cook using desired method.  Allow to cool for about 10 minutes then shred the flesh with a fork.  Season squash with salt and pepper and top with sauce. 

Bake: Preheat oven to 425 degrees.  Using a 9x13 glass dish, add 1 inch of water to the bottom and place squash cut-side down.  Bake for 40 minutes or until the skin in easily pierced with a fork.

Pressure Cooker: (don't be afraid, this is my preferred method) Add 1 cup of water to the bottom of the pressure cooker.  Add squash cut-side down.  Once the cooker reaches pressure cook for 10-12 minutes.

Microwave:  Pierce multiple times with a fork.  Microwave each half for 6-8 minutes, until soft.

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Brussel Sprout Salad

I made up this recipe based on a prepared salad that I got from Trader Joe's last week.  It is the perfect way to use up any leftover brussel sprouts you have.

Cooked brussel sprouts, loosely chopped
Dried cranberries
Cooked bacon, crumbled
Roasted macadamia nuts
Shaved Parmesan cheese
Vinaigrette

Combine all ingredients in desired proportions.  Toss together with your favorite vinaigrette.  Trader Joe's Champagne Pear Vinaigrette is tasty.  Serve warm or cold.

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Kale Chips

When I first heard about these, I was told that they tasted "just like potato chips."  Just to be clear, they do not taste like potato chips unless maybe you've never had potato chips...regardless, they are still really delicious.  I bet your kids will eat them!

Kale
Olive Oil
Salt and Pepper

Preheat oven to 350 degrees.  Rinse and dry the kale.  Tear kale apart and remove the tough center ribs. Arrange the leaves in a single layer on a large cookie sheet.  Pour olive oil onto your hands (about 1-2 tablespoons) and toss the kale.  Again, arrange the leaves in a single layer.  Salt and pepper as desired.  Bake for 15-20 minutes or until crisp (but not burnt).

P.S. Trader Joe's sells bags of already cut kale

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Oven-Roasted Brussel Sprouts

I am not a lover of brussel sprouts but my sister-in-law just turned me on to how she makes them and I cannot stop craving them! I am headed to Costco right now so that I can buy a big bag of them and eat them all.



Brussel Sprouts
Olive Oil
Salt and Pepper

Preheat oven to 450 degrees. Cut brussel sprouts into quarters and layer on a cookie sheet. Drizzle olive oil over sprouts and cover with salt and pepper to taste. Toss together until all are coated, careful to not cause the sprouts to all fall apart. Cook about about 15-20 minutes, until they're a little blackened and soft. Yummy!