Spaghetti Squash

Spaghetti Squash

1 medium spaghetti squash

1 Tbsp. EVOO

Salt and pepper to taste

Heat oven to 375 degrees. Cut the squash down the middle. Clean out the guts of the squash (seeds and excess “stuff” in the middle. Place the squash, rind side up, on a baking sheet lined with aluminum foil. Cook for 35-40 minutes.

Remove from the oven and using a fork begin to scrape from the top to the bottom. The squash should easily separate like spaghetti.

Spaghetti squash can be topped with a marinara sauce and mozzarella cheese.

** I have also mixed in other veggies with the squash and topped it with marinara sauce or with other types of shredded cheese on top.

** You can also bake in the oven, fill the inside with the veggies or beans, top with cheese and place back in the oven for a few minutes to heat the inside and melt the cheese on top.

Chickpea Salad

Chickpea Salad

(Complex Carbs, Protein, Healthy Fat, Veggies)

1 can of garbanzo beans (15 oz.)

1 small tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

1 small lime or lemon

3 Tbsp EVOO

1 ½ Tbsp Red wine

Dash of oregano or basil

Salt and pepper to taste

** Sometimes I will cook and add in 3 c of quinoa to make it more filling or to use as dinner.

Mix all of the above ingredients together and refrigerate.  Can be eaten cold or heated up with the quinoa.