Wednesday, August 17, 2011

Fueling: Spaghetti Squash Lasagna

On Saturday night, I had friends over for dinner and a movie. We cooked, drank wine, cried, and laughed together. And we feasted. We started with a "sailboat" appetizer made by Ingrid and a salad made by Toni and finished with oatmeal cookie ice cream sandwiches made by me. But the real fuel was the main course, Kathy's famous Spaghetti Squash Lasagna. If you've never cooked with Spaghetti Squash, I highly recommend it. It is a delicious, healthy substitute for pasta and, with the veggies and the ground turkey, was the perfect fuel for my 8 mile run on Sunday morning.

Ingrid's sailboat appetizer with goat cheese, peppers, and tomatoes
Preparing the ingredients
Wine, of course
It was pretty easy to make, though it should be noted that I contributed more by cutting veggies and pouring wine then by helping with the main dish. But it was still a team effort. We made it with one spaghetti squash, ground turkey, mushrooms, a red pepper, onion, garlic, black olives, pasta sauce, mozzarella cheese, and Italian parsley. We cooked all ingredients, layered them in a baking dish topped with the cheese and parsley, and then baked it for about 35 minutes. Et Voila:

The Feast.
Lasagna! NOM NOM
Ruffage. Always.
I am a big proponent of eating healthy, complex carbohydrates the night before a heavy workout. But this spaghetti squash was a very healthy substitute that provided good fuel. I think it would also be a good recovery meal, and the leftovers were great for lunch at work this week.

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