Fun with squash

I'm supposed to count my carbs. And only have 150 carbs a day. And I love to bake.

 In case you couldn't tell at all...but it's only a small hobby/addiction..not that big a deal...

And I'm supposed to watch my carb intake?

Does anyone else see a problem with this idea?

But here's the good news-I have discovered a vegetarian recipe (that I then added bacon to) that is very low calorie and low carb and is really filling. So I can have that for lunch or dinner-and then fill in the carb space I have left that day with baked goods! It's perfect!

  What is this amazing meal I can have that allows  me to then leisurely enjoy my carbs? Spaghetti squash and veggies. (with added bacon for those who want their meat!)

It's kinda like a hot salad or something of that type. Maybe a cross between a stir fry and a salad? Something yummy crossed with something yummy. We'll stick with that description. It's the most accurate. ^_^ And I'll admit-up to this recipe, I had never had spaghetti squash, and had NO IDEA what to expect. I knew I liked butternut squash-and so I was expecting something like that. Which it wasn't. But that's ok-this gives me more to play with for veggies!

The recipe serves 2-3 people, but that also depends on how large a squash you get. Our squash was roughly 6 inches long, and we each had a hearty sized portion, plus another portion leftover for me and my lunch the next day.

Hot Spaghetti Squash and Veggies Salad

1 spaghetti squash

2 TBSP EVOO

1 onion, chopped

1 clove garlic, minced

2 cups tomato's, chopped

3 TBSP olives, minced

2 TBSP basil

1 zuccini

1. Slice squash in half length-wise, scoop out seeds and guts. Place face down in pyrex (whatever size will fit your squash) and pour water about halfway up the pyrex. Bake in preheated oven at 350 for 30 minutes or until squash is tender. (poke a fork into the flesh, if it slides in easily, you're ready for the next step)
2. Pull squash out of oven and out of water, set aside to cool.
3. Heat oil in skillet. Add onions and saute until tender. Add garlic and saute for 2-3 minutes. Sitr in tomato's, zuccini and olives. Stir and cook.
4. Go back to that squash. It should be *somewhat* cooled enough to handle. Using a spoon, pull all those little squash noodles out. Break them up a bit, so you don't have squash chunks. Toss squash with veggies. Add salt and pepper to taste. Serve warm.
5. If you want your squash salad to not be vegetarian, cook up two slices of bacon, break up those cooked pieces, and toss into your salad. Very, very good.

Without bacon- 200 calories and 16 carbs. Mmmm!

Just added all those lovely veggies! At this point, when I was making it,
I was getting more and more skeptical about this recipe being worth my
time and effort. Now, I'm debating if squash three times a week or more is
a bad thing. ...I want to buy more squash and make more!

Because it was just for TBG and I, I decided to be slightly creative,
and served the salad in the squash rind. (but please put it all
in a bowl first, that could get rather messy if you aren't careful!)

You have to try this out sometime, it's so good! Enjoy adding other veggies and trying out new methods for it. Food is meant to be enjoyed and played with. (despite what your Mom or Grandma told you as a kid) Change it up and enjoy the tastebuds God blessed you with.