Quick break!
Lunch:
- 8 ounces cooked spaghetti squash
- 1/2 ounce diced pepperoni
- 3 oz. tofu, marinated in marinara sauce
- 3 cups spinach
- 2 ounces baby carrots
- 2 tablespoons light balsamic dressing
- FRESH HERBS: rosemary, parsley and basil (made the dish!)
Breaks over . . . see you at dinner!
Spaghetti Squash = Yum! One of my favorite things about Fall =)
Arika
My Yummy Life
Hey Heather – I just pan fried it in a touch of oil and Pam and then added the rest of the ingredients. So good!
Tofu + Spaghetti Squash!! Two of my favorites 🙂 So how did you cook the tofu? Just baked?
And good call on the fresh basil- it DEFINITELY makes a dish!
Have a great evening!