I have to give full credit to my friend Roni for turning me onto spaghetti squash – I never tried it before going to her site! It’s one of those vegetables I think that if you were never introduced to it as a child, never comes to mind as an adult.
Unfortunately I carried too many of my childhood food fears well into adulthood. I didn’t like avocados because of they way they looked. Salads were iceburg lettuce with ranch dressing – that’s it! Sadly, my brother Charlie still thinks that’s an acceptable salad – he has not evolved with vegetables as I have! 😀
The only vegetables I ate were cucumbers, carrots and canned green beans.
And now I can’t live without my beloved baby spinach and spaghetti squash! So if you haven’t tried spaghetti squash in a while – give it a try. I just microwave mine for 6 minutes for a medium size 0ne – I tend to like my spaghetti squash on the “crunchy” side.
The meatballs were simple to put together – 3 ounces ground sirloin mixed with 1 teaspoon crushed red pepper – cooked in a smidge of olive oil until browned on all sides – I don’t cook them too long, because they’ll finish cooking when I reheat them at work.
My plate contains a whopping 16 ounces of spaghetti squash – all for only 122 calories and 6.4 grams of fiber!
My friend and I did the “express” kick boxing workout – a perfect 35 minutes, then I did my 5 minutes of sprinting (7.0 mph!) then 5 minutes cool down.
Alright, my lunch break is officially over – come on back tonight for Grilled Beef Short Ribs!