It should be acknowledge that a lot of you surprised me with either your interest in, or affair with, CrossFit! I’ll be doing a Full review on the class, and the workouts that kicked our butts into gear, over the weekend. If things go according to plan, you will have a video recap – Cross Fit routine a la DOTR.
Should be a blockbuster….!
For now, know that muscles I must rarely attend to are having their 15 minutes of fame. The armpits, hamstrings & core muscles have something to say about all that squatting, lunging, jumping & lifting. I’m listening, I HEAR YOU. It’s a good hurt.
After some random conversations involving food & a possible cooking party (which I would preemptively RSVP to if that were an option!) at work yesterday, I had one thing on the dinner-menu-craving-mind: Spaghetti Squash.
D picked up one large S’ghetti Squash and freshly grated Parmesan cheese, ready to be the stars of the kitchen when I got home.
Two other leading ladies: Roasted Red Peppers (yes, that jar is still going) & Pine Nuts.
The Spaghetti Squash: one of my favorite Fall vegetables because it’s unique & versatile. Who thought to make pasta with a vegetable?! It’s genius.And only ~50 calories per cup.
While there are different methods for this step, last night I tested out the Microwave theory. Rinse & puncture with a fork, or sharp knife (I recommend the latter, these things are though), and zap it for ~10-12 minutes. Stop the clock at some point to make sure it doesn’t explode ( I took it out after 7 & 10 min.).
Once it’s ready (i.e. slighty softer & very hot – that’s your warning. Don’t burn your skin!), slice it down the middle & scoop out the seeds:
Seedless & exposed, grab your fork & bowls (depending on how many people you’re feeding) and start scraping! As you scrap top to bottom, the noodles reveal themselves! Kitchen magic. I scooped one half to fill up two bowls, saving the second half for leftovers.
Pepper & Pine Nut Squash Pasta
1/2 cup Roasted Red Pepper Slices, chopped into small pieces
2 tbsp pine nuts
1/2 tbsp Olive oil (divided into two bowls)
Cumin & Black Pepper to Taste
~3/4 tbsp Freshly Grated Parmesan Cheese, per bowl
In a separate bowl, combine the pepper slices, pint nuts & seasonings. Mix together.
Drizzle your pasta with Olive oil & top with pine nut mixture, top with parmesan!
Enjoy – This bowl is full of Fiber, Vitamins A & C, and some healthy fats & carbs!