It’s Wednesday which means it’s time for another What I Ate Wednesday with Jenn from Peas and Crayons
What I Ate Wednesday: Short Sentence Addition
This past weeks eats started with this. What is this? Homemade coffee Oreo ice cream. Yes. I went to work, was talking about how I planned to buy an ice cream maker and lo and behold, we had one in the back. I’ve made about 6 batches of ice cream so far including 2 batches of this coffee Oreo, chocolate coconut, blueberry brown sugar graham cracker, chocolate chip and a few failed attempts at almond milk ice cream.
My newest obsession: Carrot Cake Oatmeal. It’s creamy, delicious and tastes like a carrot cake. I’ve had it for breakfast, lunch and dinner all on different days. I’m all about vegetables in my oatmeal normally so this is just a vitamin and nutrient win.
The perfect pick-me-up. Find this chocolate bar–it is perfection.
Not working consistently has left me plenty of time to bake. This Pumpkin Protein Cake was the first thing I attempted this week and it came out delicious. I’ll be sharing this recipe soon.
I also made these protein brownies–not ready yet but not terrible.
Cucumber rolls–not a baked good of course but harder than they look!
and these sweet potato cupcakes of course.
I love when recipes are easy and tasty at the same time. Set-it and forget-it type meals also always work. They’re simple, quick to throw together and you can forget about them until the timer goes off.
Spaghetti squash called my name at the grocery store the other night when I went to pick up my beloved butternut so it went into the cart instead. I knew I didn’t just want a bowl of plain squash topped with sauce so I made a baked version instead which worked perfectly.
(Sorry for a terrible picture. I dug in too quick the first time I ate this)
1 spaghetti squash
2-2.5 cups of tomato sauce (either homemade or jarred)
1/4 to a 1/3 lb. of ground beef or turkey
1-2 cups shredded mozzarella cheese
Salt and pepper to taste
Preheat your oven to 350 degrees. Slice the squash in half length wise and place inside-up on a baking sheet or in a baking dish. Place in oven and bake for 45 minutes to 1 hour, or until the squash is tender.
While your squash is cooking, prepare the meat for the dish by browning up the ground beef in a skillet on the stove. Season with a little salt and pepper and cook until there is no pink.
When the squash is done, remove from oven and lightly hold top using a towel or pot holder. Using a fork, pull the meat of the squash downwards until all strands have been pulled. Put squash in a baking dish. Do the same with the other half.
Pour sauce, almost all the cheese and meat over the squash and mix well. Top with remaining cheese. Bake in the oven for approximately 30 minutes or until the top begins to crisp a little and the cheese has melted.
Remove from oven, scoop into dishes and serve. This meal reheats well and is also good eaten cold.