So, the other day I tried out a new yoga studio with a friend. They were having an incredible deal- 10 classes, for 10 dollars. The studio was Uptown Yoga. The studio itself was really great- spacious and modern. I enjoyed the class too. It was what I want out of a yoga class. I want to feel challenged and sufficiently stretched by the end of the class. Both requirements were satisfied during this course.
So, yesterday’s workout was another Vinyasa class at Uptown Yoga. I gotta get my ten classes in before Monday (not sure that’s going to happen..). This morning, I ate a light breakfast of wheat waffles with a little peanut butter, banana, and cinnamon. I’m hoping to go for a longer run today around White Rock Lake. I’ll update you on that later!
Last night’s dinner was another vegetarian meal. I sort of winged this one. I looked around the kitchen to see what I had left: spaghetti squash and sweet potatoes. I decided to bake the spaghetti squash and top with roasted sweet potatoes, brown sugar, sage, butter, cinnamon, walnuts, and parmesan cheese.
First, the spaghetti squash. I don’t know what it is about these squashes (squashi?) but they are a huge pain to cut up! The minute I attempted to cut through the thing, I knew it was going to be a while. For a second there I thought the knife was stuck….I’d have to leave it for a week until Cliff got back to take it out.
With some serious effort on my part, and a couple pulled muscles, I finally cut the squash in half.
Next was taking out the “guts” of the squash. This was also slightly annoying since these guys are slippery!
After the squash was cleaned out, I lay both sides down (cut side down) on a baking sheet. I set the oven to 350 degrees and baked for about 50 minutes.
Along with the squash, I peeled and chopped up the sweet potatoes. I drizzled them with a little olive oil and covered with foil. I baked them too on a separate cookie sheet for around the same amount of time.
While the potatoes and squash were cooking, I chopped up some fresh sage and walnuts. For both, I basically eyeballed the amount. For the sage, I chopped up a couple leaves. I actually didn’t end up using all of it (but this was for 1 serving).
Finally, the squash was done. They call spaghetti squash “the fun squash,” and I have to admit, it is kind of fun creating “spaghetti.” All you do is run a fork from the stem to the bottom of the squash….fluffing up the sides along the way.
Now for the add-ins….First, a sprinkle of brown sugar.
Then the sweet potato, Smart Balance butter spread, walnuts, and sage.
Finally, the cinnamon and parmesan.
Dinner was served! This turned out pretty delicious. It was definitely filling too. I thought I’d actually crave real pasta but the squash really is a good substitute (and a healthier one). I really enjoyed the flavor of the sweet potatoes with all the other ingredients. You could probably use maple syrup in place of brown sugar. All those ingredients go well together.
Hope you’re all having a wonderful weekend! Christmas is in a week!!