Spaghetti (Squash) with Mushrooms, Olives, Capers and Chicken
I. am. stuffed! The last time we made spaghetti squash I made a note to self to eat less this time. I gave myself about 75% of last time’s and am still stuff! Maybe it was the extra toppings!
Check out the Spaghetti Squash Video if you have never heard of spaghetti squash.
If you have had the pleasure of eating this wonderful volume-eater’s delight, lucky you!
The husband and I also split a single serve bottle of red wine, so about 3 oz each. It was the perfect amount!
We topped our spaghetti squash with a homemade tomato sauce made with a can of fireroasted tomatoes, some chopped kalamata olives, 2 tbsp capers, red pepper flakes, oregano and a splash of sherry.
On the side we sauteed a pint of cremini mushrooms in a little Smart Balance.
And cooked some all-natural chicken (on sale for $.39 per pound!!). I took the skin off my thigh and had just a sprinkle portion on top of my spaghetti while the husband ate the rest of of my thigh and a drumstick. I finished my mountain off with some capers and more oregano for garnish.
This whole bowl was only 300 kcal!
All together with some fresh daffodils from our front yard!
Dinner tonight including the 3 oz pour of vino was about 375 kcal, 9 grams fiber and 18 grams protein.
A little fish!
I can’t wait to have kids!! This snack was 1 cup of plain yogurt topped with 1 cup of thawed and heated frozen mixed berries and 6 honey graham sticks. Oh yeah, and the almond eyeball! It was delicious!
I enjoyed it with a cup of Yogi Sweet Thai Tea, which I like a lot more with skim milk –
I was pretty hungry when I got home so I went for a bigger snack. It was about 275 kcal, 4 grams fiber and 10 grams protein.