I am constantly looking up new recipes on Pinterest. Despite the fact that I own several cookbooks and sometimes even clip recipes from magazines and newspapers, 9 out of 10 times I get my meal inspiration from Pinterest. My latest search term was “low carb, high protein recipes,” which is how I found tonight’s dinner.
I had never made spaghetti squash before so I had no idea what to expect. That part was surprisingly simple, although you do have to bake it for about half an hour before you can even spaghettify it.
Then you sauté the onions, garlic, kale and mushrooms, mix all that with the remaining ingredients, slop it into your spaghetti squash crust and bake for 50 minutes at 400 degrees. If it sounds time-consuming, it is. But I did 30 minutes of pilates while it was in the oven, so that’s gotta count for something.
Here’s what it looked like straight out of the oven. Nice, right? The recipe says to wait 30 minutes before cutting into it, but I was a little over eager. Instead I waited 20 minutes after cutting into it, once I realized the slices lacked definition.
When I finally dug into my creation, I was surprised by how flavorful it was. So yummy! My only complaint is how moist it was. I wouldn’t call it pudding-like, but it certainly held onto the moisture from all those veggies. I wonder if there’s any way to minimize that for next time. Until then, I’m going to enjoy my leftovers, at just 170 calories a slice.