8 early miles this morning rocking out to some jams in my RnR San Diego shirt! Legs felt nice and spunky at the end. If you ever want to finish a run strong just turn on Lil Jon or the Ying Yang Twins on your Pandora radio. I tell you what those guys will make you run faster.
I loved the San Diego race so much that I signed up for it again and I’ll be running the full marathon in 2016. You can check out my 2014 recap here. It will be another great run with great girlfriends.
Anyway, this week I’ve been whipping up a few items in the kitchen and this dish is super easy to make! I thought I’d share it with you. Spaghetti squash with parmesan is the perfect comfort food and especially good with a bit of grilled chicken or shrimp for an added protein boost.
Here’s what you’ll need.
-1 medium spaghetti squash, cut in half
-Laughing cow light swiss cheese (1-2 wedges depending on how cheesy you want it)
-I handful of chopped green onions
-1/4 cup of shredded parmesan cheese
-Garlic/salt/pepper to taste
By the way if you’re ever looking for a ridiculously tasty sodium free seasoning I highly recommend this one from Trader Joe’s. I load it up on everything. Freaking fantastic.
Bake or microwave the squash til cooked through. Scrape out the seeds and fork through the squash it it makes those yummy spaghetti strands. Add in laughing cow cheese, a sprinkle of parmesan, and salt/pepper/seasoning. Top with green onions and the rest of parmesan cheese. Serve. 1 half of a squash is plenty and you will have the 2nd half for your ‘other half’ (or for the next day!)
What are you cooking up in the kitchen this week? Do you have any spaghetti squash recipes to share?