Creamy Garlic Spaghetti Squash

I love taking on challenges every day. I live for it. I love it. So when a few friends wanted to know about spaghetti squash and tasty recipes, I decided to take on the challenge.

First off you may be wondering what in the world is spaghetti squash? Well a quick little biography of the squash is that it is an oblong seed-bearing variety of winter squash. It can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. One cup equals only 40 calories!

To prepare this little gem simply use a knife to create a few slashes all around. Place it on a plate, pop it in the microwave for 12 minutes, cut it in half, scoop out the seeds, and then scrape the 'spaghetti' out with a fork. VOILA!

As previously mentioned above, I love challenges. So I posted a poll and had people vote between three options:

-Creamy Garlic Spaghetti Squash
-Spaghetti Squash Au Gratin
-Baked Spaghetti Squash and Cheese

Let me tell you, it was a nail biter with how close the results were! Creamy Garlic beat out the baked by one single vote! After reviewing the recipe and tweeking it quite a bit, I was off to the store I went to grab all the needed ingredients and I set myself to work.

Creamy Garlic Spaghetti Squash
1 medium spaghetti squash
2 shallots
1/4 cup chopped onions
1 red pepper, chopped
2 handfuls spinach
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp black pepper
Pinch of salt
1 cup low sodium chicken broth (can use vegetable broth)
1/4 cup unsweetened almond milk
1/2 cup reduced fat parmesan cheese
3 Tbsp fresh parsley, roughly chopped

Directions
-Slash spaghetti squash, place on plate, and microwave for 12 minutes.
-Once finished, cut in half, remove seeds.
-With a fork, scrape out 'spaghetti' and set aside.
-Add oil to a large wok and heat it up.
-Add shallots, onions, red pepper, garlic cloves, red pepper flakes, black pepper, salt, and garlic powder. Saute for 5 minutes.
-Add spinach to wok. Let it wilt down.
-Add spaghetti squash. Stir.
-Add chicken broth and milk. Stir.
-Add parmesan cheese. Stir until combined.
-Add parsley after heated through and stir until combined.
-Enjoy!

This recipe is so simple to make and is ridiculously low in calories and high in nutrients! A single cup comes to around 100 calories! Cha-ching!!! I love this recipe which has an amazing garlic flavor with a bit of heat due to the red pepper flakes. It has a creamy feel in the mouth due to the almond milk. This recipe is definitely a keeper in my books.

Question of the Day

What is a challenge that you will be participating in soon?

I'm going to run in the Tough Mudder at the end of May! I am beyond ecstatic!


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Skinny Broccoli Cheddar Soup

It's been cold here in Columbus, OH. Actually, not just cold, but walk-outside-and-you-turn-straight-into-a-popsicle cold. Ya...that type of bitter cold. I even know people who went outside with boiling water, threw it up in the air, and it turned straight to powder! Craziness I tell ya.

Note the windchill

Naturally in subzero temperatures I want need to warm up with something hot, something comforting, something delicious. Oh and I definitely do not want to fuss whatsoever over the meal, so the crockpot is called into action to report for duty!

What can be more comforting than broccoli cheddar soup to warm a person up on a frigid day?! As you have probably caught on, I love creating healthy recipes. So of course I am not about to make an exact replica of Panera's Cheesy Broccoli Soup which clocks in at 300 calories per small serving! Yet my scrumptious version only has 70 calories!

Panera's Broccoli Cheese Soup in a Sourdough Bread Bowl clocks in at a whopping 900 calories!

I found this recipe at Dashing Dish and decided to give it a whirl!

Skinny Broccoli Cheddar Soup
2 12oz packages frozen broccoli in cheddar sauce (I used the bags by Green Giant)
3 cups frozen broccoli
1 cup frozen chopped onion
1 14oz can reduced sodium chicken broth (use vegetable broth for vegetarian version)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground red pepper
Dash of salt
Optional: can use 1 packet of sweetener of choice to bring out natural sweetness of broccoli

Directions
-Line crockpot with slow cooker liner for easy cleanup and spritz with cooking spray.
-Place all ingredients in the crockpot and cook on high for 4 hours or low for 8 hours. You may also place in a large sauce pan on medium-low heat on your stove for around 30-45 minutes, or until the broccoli is soft.
-Before serving, scoop out a little more than half of the broccoli florets along with a little bit of liquid and place it in a blender. This will give the soup a creamy texture.
-Puree broccoli in blender and pour back into crockpot. Stir until combined.
-Top with reduced fat cheddar cheese if desired!
-Enjoy!

Skinny Broccoli Cheddar Soup!

Question of the Day

What is your favorite soup?

I love Tuscan vegetable soup. Words cannot describe the amazing taste with all the various veggies let alone jam packed with vitamins and minerals!


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New Year Challenge

A new year means new challenges. Over the next few days I will be declaring what my goals are for the year 2014. But until then wake up every morning on the right foot by doing these simple exercises! You'll be stronger in no time!

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https://www.teambeachbody.com/signup/-/signup/free?referringRepId=302442