While I was doing the 'Eat to Live' program earlier this year I made spaghetti squash once or twice a week. This was my favorite dish on the plan. I still crave it now that I'm pregnant...but mostly because I love love love mushrooms. I could honestly live on mushrooms, olives, artichokes, spinach and avocados. Those are my top 5 favorite ingredients in any dish. When I did the Eat to Live program I ate a ton of mushrooms. I probably had mushrooms 5 nights out of the week. This specific recipe is spaghetti squash, sautéed mushrooms, and my mom's spaghetti sauce recipe. I use this sauce recipe in all sorts of things like lasagna, spaghetti and any italian dish. It's so good. For the Eat to Live plan I would leave out the sausage but for the sake of trying to fit in more protein in my diet I put some in this time. My mom uses either italian sausage or lean ground beef. I think the sausage adds a much better flavor so I always make it with sausage. Here's my recipe.
Spaghetti squash -
Cut a spaghetti squash in half length wise (it's kind of tough so use a good knife and be careful) and scrape out insides and seeds. Brush the insides with a little olive oil and a sprinkle of sea salt. Bake spaghetti squash at 375 degrees for about 37-42 minutes. When squash is finished cooking use a fork to scrape out the *meat* of the squash (it'll look very spaghetti like) and place in your serving dish.
1 pound of ground Italian Sausage
1 can of Hunts spaghetti sauce (I use the mushroom one but there's a four cheese and a garlic and herb)
2 cans of Hunts petite diced tomatoes
1 can of tomato sauce
2-3 tablespoons of water
1/2 a teaspoon of garlic salt
1/2 a teaspoon of pepper
Pinch of sugar
1 teaspoon of basil
3/4 a teaspoon of parsley
3/4 a teaspoon of oregano
Sauté your pound of crumbled italian sausage until all pink is gone. Drain oil and add to a large pot. Add all other ingredients and stir. Cook on medium heat for about 30-40 minutes stirring occasionally. Also, if I make this sauce while making regular pasta I usually add 2-3 tablespoons of pasta water because I saw once on The Food Network that adding starchy water makes the best sauce.
Mushrooms are sautéed in a teaspoon of simply balance for about 10 minutes or so or until edges get slightly golden brown and then I add about a tablespoon of Worcestershire sauce and sauté for another 1-2 minutes.
When all parts are fully cooked place your spaghetti squash in a dish, then sauce and then mushrooms. All finished, now serve and enjoy. It's so good and super healthy for you. When you do the Eat to Live program I only recommend having this dish 1-2 times a week because squash is a little more starchy than other dishes. I absolutely love spaghetti squash and I would always love to have that in place of pasta in a dish at any time. It's so good.
So happy to be sharing healthy pregnancy cravings with you because this is really helping me stay on track. I've lost a total of 45 pounds since the end of May 2013 and 25 of it has been while pregnant (which my doctor says is alright for the most part but eventually I should gain a little). I am trying to do my best to focus on nutrient rich meals and keep the weight gain to a minimum because I hope to lose more once the baby is born. I haven't gained any weight since losing the 45 pound and I hope to keep it close to that for a little while longer. I know at the end of pregnancy I'll gain some weight no matter what. I just want it to happen in a healthy way and I love using this blog feature as motivation.