I busted out the spaghetti squash for a lunch adventure. Even though it had been roasting for an hour (whole), I think it could have used another 10 minutes or so. It was a little crunchier than I prefer. But alas, I ate it anyways! I do not have the strength, patience, or adequately sized knife to cut it in half PRE-roasting, so I stabbed a few holes in it, roasted it whole, and cut it in half after it came out of the oven. I burned my fingers in the process, but in my haste for squash (typical) I couldn’t wait! I also threw in a sliced beet to roast for the last 20 minutes of the squash, and they could have gone a few more minutes too. I think I should have turned the oven up… But I made a salad of kale, beet greens, roasted beet, and some balsamic, olive oil, and lemon juice to accompany my squash. The squash looked boring in the bowl with just salt and pepper, so I stirred in a wedge of Laughing Cow Light (garlic & herb flavor!) and it made it into a fake, healthy version of fettuccini alfredo. This isn’t my favorite type of squash, but it was good and so was my salad. But I really didn’t care for the beet greens. Next time, they’ll just go straight to the garbage!
Off to Norfolk to meet my Mommy Megan (our family friend who I visited last week) to shop with her and her stepdaughters, the first kids I ever babysat 10 years ago! I can’t believe they’re teenagers now. I have no plans for tonight, but I’m taking my bag for yoga in case I decide to go to the Norfolk Y or to the hot yoga studio I found by my house. I might give a hot hatha class a try. Who knows? I really need to find friends in Va Beach! (The Conversation Group was awesome, but only once a month!)
1 cup roasted spaghetti squash
1 wedge Laughing Cow Light
1 cup combined kale and beet greens
1 tsp olive oil
1 tsp balsamic vinegar
juice of half a lemon