January 5, 2015

January Goals & Meatless Monday: Spaghetti Squash Primavera

Happy 2015! I think making resolutions and goals for the entire year is a bit intimidating, so I'm going to start setting monthly goals in an attempt to better myself both personally and professionally and make 2015 a great year. Looking back on 2014, it had alot of ups and downs and crying and eating new foods (eggplant) and not eating foods (celery). At the end of it, I'm 44 pounds lighter, healthier, energetic, and a runner. Did I ever think any of those things would happen in the course of a year? Nope but I'm so glad they did because now I have not only new eating habits, but a new lifestyle. I'm hoping that 2015 can follow in last year's footsteps so here are some goals to get me started! And don't worry - there's a recipe down there eventually!
1. Start training for my first half marathon ever on a strong, positive note. 
2. Try to spend less money and be more conscious of budgeting and expenses.
3. Either love it or leave it with this blog. I want to take the month to decide whether it's worth it for me to continue posting here, regardless of any actual readers or not. Does it make me happy? Do I post about things that I enjoy? Is it boring just seeing a recipe every day?
4. Read more.
5. Be more positive, stop putting negativity out into the world. 
Do you have any goals for this month (or year)? I'm sure more will come up and I hope the ones above stick around past January!

Now for the eats...
As I've said in the past, when I first started Weight Watchers, I was nervous I wasn't going to be able to eat all the delicious food in the world and I'm a big eater. I'm so grateful to have found the healthy eating blog, Skinnytaste, because the recipes are not only healthy but they're incredibly delicious. I would make this spaghetti squash primavera again in a heartbeat. It even got me to eat zucchini!
Spaghetti Squash Primavera
Recipe modified slightly from Skinnytaste 
(ps. I got her cookbook for my birthday and I cannot wait to get cooking!)
Serves: 2, Serving Size: 1 3/4 cups, PointsPlus: 8
  • Kosher salt and freshly cracked black pepper
  • 1 small spaghetti squash
  • 1 tsp olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup red onion, chopped
  • 1/4 cup carrots, chopped
  • 1/2 cup zucchini, diced
  • 2 cups marinara sauce (I used jarred because I was in a rush)
  • 1/2 tbsp grated Parmesan
  • 3oz. fresh mozzarella
  • Preheat the oven to 400f. Cut spaghetti squash in half long ways and scoop out the seeds and membrane. Season with kosher salt and freshly cracked black pepper. Place on a baking sheet, cut side down and bake for 1 hour. Once cooked, scrape out the strands into a bowl
  • In a medium pan, heat olive oil over medium-low heat. Add the shallot, garlic, red onion, and  carrots and saute for 5 minutes, stirring occasionally. Add the zucchini and season with salt and pepper
  • Add the marinara sauce and increase the heat to medium, simmering the vegetables until they are tender-crisp, about 4 minutes. Add the spaghetti squash, Parmesan, and cook 1 minute
  • Divide the vegetable and sauce mixture into two small, oven safe dishes. Place 1.5oz mozzarella cheese over each dish and stick under the broiler until the cheese melts
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