Posts tagged ‘spinach’

October 4, 2011

Spaghetti Squash Lasagna

You know what I love about lasagna? Um, everything…Duh. Oh, except for the carb and fat overload. So I decided to take a comfort food and take the guilt out of the dish. This “lasagna” uses spaghetti squash, spinach, cottage cheese, tomato sauce and fresh mozzarella and will totally hit the spot.¬†You get that baked Italian goodness for, get this, about 100 calories a serving!

The secret to lightening up this dish (besides swapping out pasta for squash) is to watch the cheese. So many times we make dishes just slapping on high fat ingredients without thought. In all actuality, half would probably do just as well. This dish totally proves a little can really go a long way!

Spaghetti Squash Lasagna

Ingredients

  • 1 spaghetti squash
  • 1 container of Cottage Cheese (i used dairy free)
  • 1 jar of marinara with basil
  • 10 oz of defrosted chopped spinach
  • 1 ball of fresh mozzarella
Directions
  • Cut spaghetti squash in half, scoop out seeds and roast in oven for 45 minutes at 450 degrees
  • Scrape out the insides of the spaghetti squash into a bowl
  • Take a 9×13 dish and spread a thin layer of marinara sauce on the bottom
  • Layer with half of the spaghetti squash
  • Add 1/2 of the spinach and 1/2 of the cottage cheese with more sauce on top
  • Add remaining spaghetti squash and desired amount of sauce w/ slices of fresh mozz on top
  • Bake at 350 for 30 minutes or until heated through

  • Slice and serve hot

So, if you like spaghetti squash and are looking for new ways to eat it or are looking for a new dish to try – Make this. It will make you and your thighs happy. Note: You can also use ground turkey in this dish if desired ūüôā

QUESTIONS: What’s your favorite¬†Italian¬†meal? I want to skinnify it!

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September 9, 2011

Tofu Trick

I love ice cream….and cheese…and cookies dipped in milk…and yogurts and ok, you get it. I’m a fan of dairy. Unfortunately, my stomach is not. Usually I tough out the pain – But this past week it’s been hurting for multiple days in a row so I knew I needed to make some changes.

I decided to have a dairy free day to see how I felt. When we went to the grocery store to prepare for my dairy-free day I picked up a pound of tofu.

Adam quickly gave me a death stare and said “Um I’m not eating that”. I know, I replied.

Then I found this recipe.

I pre-made dinner the morning of and stuck it in the fridge

Tofu, garlic, olive oil, oregano, salt and nutritional yeast

defrosted spinach

mixed together

boiled jumbo shells

Stuffed shells

seam down

marinara with basil poured on top – baked for 30 minutes.

“Dinner is ready!”

“MMM these are good” – Adam

“I know, right” – Alyssa ( whoa¬†cockiness)

“Isn’t all of this cheese going to hurt your belly?” – Adam

“Nope” – Alyssa

“WHY (giving me the death stare again)” – Adam

“It’s tofu” – Alyssa

“UGH why do you do this to me?” – Adam

“It was really good though” – Adam

 Alyssa for the win.

HAPPY FRIDAY!