Spaghetti Squash and Vodka Sauce

I discovered spaghetti squash a couple of years ago--it's awesome.  I just love the fact that I can eat a huge bowl of this stuff and not feel like I need to run a marathon the next day to work it off! This can be used just like spaghetti minus all the carbs.  It's chock full of nutrients and only about 75 calories per 8 oz serving.  Oh yea...you can definitely help yourself to seconds!  This a super simple recipe which you can modify and add all sorts of your favorite goodies.  Here are the basics of what you'll need.

This serves 3
1/2 spaghetti squash
Jar of marinara or vodka sauce
6 or 7 mushrooms
1-2 tbsp of sliced sun dried tomato (optional)
5-6 quarters of artichoke hearts (optional)
Other great additions:  spinach or onions

Instructions:
Cut the squash in half and scrape out the seeds.

Once you've scraped out the center, fill a tupperware about 1/4 of the way full with water.  Place the squash flat side down.

Heat on high in the microwave for about 10-12 minutes.  

While the squash is in the microwave, grease a pan with olive oil and toss in sun dried tomatoes, artichoke hearts and mushrooms.  (I was originally just going to sautee mushrooms until I found a jar of sun dried tomatoes and artichokes in the back of my fridge...woohoo!)  

 Once the squash is done, drain the water and scrape the insides with a fork to form spaghetti like noodles.

 Add the squash to the pan, mix everything well and then add your favorite sauce!

ENJOY!!

Fresh Tomato Basil & Pasta

I have not had time to run to the grocery store and my dinners have turned into peanut butter and jam on toast. Tonight I found myself in the same predicament until my roommate said, "Please eat the heirloom tomatoes from my garden!" She has fresh basil growing out there too. I knew I had some whole wheat pasta in the fridge. Sweet! A super simple, fresh healthy meal. Please note, that fresh basil and in season tomatoes are what makes this meal so delicious, so make sure to use the real stuff!

Ingredients: (Serves 1)
1 serving of pasta
1 heirloom tomato
1/2 handful of basil leaves
olive oil
garlic salt
pepper
Parmesan cheese

Directions: While pasta is boiling, chop up tomato and basil. Once pasta is done, drain and toss with a Tbsp. of olive oil. Toss with fresh grated Parmesan cheese. Mix in chopped tomato and basil and season with garlic salt and pepper.