I am so happy and relieved to report that my biopsy results came back yesterday and I am fine. I really thought I was, but the wait is nerve-racking. I am feeling very thankful for my good health and I have been really trying to eat healthier and hopefully maintain good health. I wasn’t sure if I should even mention that we have been on “The South Beach Diet” once again. Last year when we were doing the diet, we fell off the wagon and never seemed to get back on. We have been on phase 1 for almost 2 weeks and we are feeling so much better and have even dropped some weight.
I thought I would share this wonderful recipe that my daughter, Megan found. We had this for dinner last night and it was a huge hit. I wish I would have taken a picture of the finished casserole because it was rather awesome looking. Here is the recipe.
BAKED SPAGHETTI SQUASH
1 spaghetti squash (mine was 2 pounds)
1 pound ground turkey breast
minced garlic to taste
1/2 large onion, finely chopped
1/2 of a bell pepper (any color) diced
1-28 oz. can diced tomatoes (I use petite diced)
fresh sliced mushrooms (optional)
salt and pepper to taste
1 teas. olive oil or spray
Italian seasoning to taste or oregano and basil
1 cup shredded cheddar cheese or shredded parmesan cheese. You can use feta if you prefer.
Poke holes in squash and microwave so that the squash is a bit crunchy and not mushy. The time will depend on the size of your squash. When the squash is cool enough, cut in half the long way and remove seeds. Carefully scrape out all the “spaghetti” strands and place in a bowl (this can be done earlier in the day if you wish).
In a large skillet, brown the ground turkey breast in the oil and add the onion and garlic, mushrooms, bell pepper and salt and pepper. Cook until tender and add the tomatoes and Italian seasoning. Simmer about 5 minutes and then add the squash strands and mix well. Simmer a few more minutes and then place into a 9x13 glass baking pan that has been sprayed with cooking spray. Cover the top with the cheese of your choice. I used fresh grated parmesan and a bit of mozzarella and some shredded cheddar.
Bake 35-40 minutes at 350 degrees until the cheeses browned a bit and the casserole is bubbling.