Good Wednesday evening!
I did my first Hot Bod in a Box this afternoon, and it was HARD! Exactly what I wanted. 
My friend joined me for the workout, and we did intervals of sprints on the elliptical (for the sake of my injured foot), and a series of squats, push-ups, sit-ups, and upper body work. By the end of our hour-long workout, we were both shaky and sweaty! We took some time to cool down and stretch, so hopefully we won’t be too sore tomorrow!
After our workout, I re-feuled with two organic kiwis: (on a NEW salad-sized plate!)
Thank goodness I had those guys, because I had a long wait before I was able to make dinner. I walked to Trader Joe’s to get my groceries, and walking there was the worst idea ever– I didn’t realize how heavy my groceries would be! I bought a spaghetti squash for dinner tonight, along with a new bottle of maple syrup, eggs, tomato sauce, etc… it all ended up being very HEAVY. Poor planning on my part. Luckily it’s a pretty short walk for me. My foot started to hurt just a little during the walk, so I immediately iced it when I got home. Now it seems to be good!
For dinner, I wanted to re-create a pesto pasta dish that my husband and I get at a little restaurant out here called Milk. In their version, they toss penne pasta in a pesto sauce with a variety of roasted veggies. I’ve really wanted to use a spaghetti squash ever since I saw them popping up in the store, so I figured this was a perfect opportunity.
To cook the spaghetti squash, I pre-heated the oven to 375 degrees then placed the whole squash on a baking sheet. I pierced the squash several times with a sharp knife, then placed the pan in the oven and let it cook for one hour. When the hour was up, I removed the squash, and let it sit for about 10 minutes to cool off while I prepped the rest of my pasta veggies:
I sliced some cherry tomatoes and artichoke hearts in half, then tossed them in EVOO, basil, oregano and garlic powder. Then onto my baking sheet they went– into the oven for 10 minutes at 450 degrees. They came out looking like this:
The artichokes were good, but the tomatoes got a little overdone. Next time, I think I won’t slice them, or I’ll reduce the oven temperature. Also, I think if I had made sure that all the tomatoes were facing sliced-side-up, it would have worked better. The ones facing-down got a little messy…
Once my squash was (almost) cool enough to handle, I sliced off the ends, and cut it in half:
It was still piping hot inside! I carefully scooped out the middle with a big spoon, to remove the seeds:
Then I went to work, scraping the cooked flesh with a fork. It’s so cool how this squash really does make perfect spaghetti noodles:
I served myself half of the squash, and saved the other half for another time. Then I topped it with some Trader Joe’s pesto, my roasted veggies, and slices of a roasted sun-dried tomato chicken sausage. Here’s what the finished product looked like:
Turns out, I didn’t really care for the pesto sauce I used. I’ve used it before on grilled panini’s, and it was great, so I think it was just not my thing as a stand-alone sauce for this pasta. Other than that, I loved the rest of the flavors! This would have been great on its own as a vegetarian dish with just the roasted tomatoes and artichoke hearts, but the chicken sausage was a nice addition. It tastes like pizza. Mmmm…
Now I’m sipping some more Candy Cane decaf green tea, starting to get sleepy…
Hope you all have a good night!
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