It’s weird when Christmas and New Years day fall on Mondays to make for long weekends. Throw in last Tuesday as PTO and I’m kind of dreading going back to work tomorrow. I’ve thoroughly enjoyed the extremes of pajamas and no bra/no make-up and lots of good workouts. What can I say? I love my job, but I really love not having an alarm set, make-up and hair to do, kids to dress in 9.1 million layers, lunches to pack, kids to drop off/pick-up, yada yada.
Mr. Prevention and I didn’t make it up til midnight to ring in the new year. Newp. But, we did live dangerously with a few cocktails, curled up with both fur babies on the air mattress in the basement, snuggling and watching Stranger Things until nearly 11pm. WILD ONES!
It wasn’t until this morning that I realized blogging has kind of taken a back seat to family time and enjoying being home. Sorry! That whole lake effect snow thing is REAL and I’ve gotten pretty comfortable here at home without regularly scheduled life. We’ve got a good foot of snow out there and it has come over the course of a week. It’s beautiful, but it should make the hustle of the morning slightly less enjoyable.
As a dietitian, this is always an exciting time of year to be at work. January brings out something in most people that dietitians strive to draw out of people 365 days a year. I’m not a huge one for resolutions, but a good goal can only be a positive. Should that goal start on January 1st or 2nd, who am I to side-eye? You do you! Get’em!
Besides, it’s a fun time of year to be a healthy food blogger. It’s a complete 180 from all the holiday decadence and most of us are craving that movement back to a healthier diet and lifestyle. I know I am! Not that cinnamon rolls and mac and cheese haven’t been wonderful!
I wanted to post recipe that was healthy, unique, and delicious. Hunt around for a lower sodium marinara sauce to cut the sodium content some, but this protein and fiber-rich dinner is a great way to start of 2018 both healthy and delish!
Spaghetti Squash Lasagna with Spinach
Author: Nicole Morrissey
Serves: 4 servings
- 2 small spaghetti squash (about 1½ lbs each)
- 1 Tbsp olive oil
- 1 lb 93% lean ground turkey
- 4 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- ½ cup low-fat ricotta cheese
- 1 oz Parmesan cheese, grated (about ¼ cup)
- 4 oz fresh mozzarella cheese (about 1 cup), divided
- 1 (8 oz) package fresh baby spinach
- Preheat oven to 350 degrees F.
- Cut each squash in half lengthwise; scoop out seeds and discard. Place squash halves, cut sides up, on a baking sheet. Bake for 50 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add oil to pan. Once hot, add turkey and cook until no longer pink, breaking up with wooden spoon to crumble, about 5-6 minutes. Add garlic; cook 30 seconds or until fragrant. Add marinara sauce and cook until simmering.
- Stir in the ricotta, Parmesan, and ½ cup mozzarella. Add spinach on top and reduce heat to low; allow spinach to wilt from the heat. Incorporate the spinach until tender and wilted.
- Fill each squash half with ¼ of the turkey mixture. Top with remaining shredded mozzarella and return to oven to 10-15 minutes or until cheese is melted. Serve hot.
Recipe adapted from Cooking Light
Serving size: 1 stuffed sqush Calories: 506 Fat: 25.3 Carbohydrates: 33.5 Sugar: 14.5 Sodium: 868 Fiber: 10.0 Protein: 41.8 Cholesterol: 101