Good morning and Happy Monday to you!
Did you have yet another beautiful weekend? Saturday was cool and rainy here, but Sunday was right back to the sunshine and warmer temperatures that we've been enjoying!
Did you do anything exciting? My friend, Lisa, and I headed off to the Women's Lifestyle Show on Saturday. The show opened at 9 a.m. and we thought we'd go early and arrived at 9:15 a.m. Apparently everyone else was thinking the same thing because I'd guess there were about 500 women there already! It was a fantastic morning where we checked out tons of local vendors, tasted lots of delicious samples and came home with some super fab swag. I was stoked to get a new Tupperware orange peeler, some new fridge magnets, some soap & lotion samples, magazine samples and lots of brochures and coupons to use this Spring and Summer!? Have you ever been to a trade show that focuses on all things girlie? If you get the opportunity, you should definitely go; it's a lot of fun!!!!
On Saturday night we headed out to support our local hockey team in the semi-final games. It took 2 overtimes and 4 1/4 hours, but WE WON!!! We Canadians love our hockey and can't wait to cheer on our team in the finals.
Yesterday I could barely move when I got up. I was on my feet on cement for soooooo long on Saturday that I was sore, so I decided to take a rest day and skip the gym. It felt nice to have a day at home and my body definitely appreciated the break.
Derek had pizza plans on Sunday for dinner, so I was on my own and I made this awesome spaghetti squash 'pasta'. My squash was teensy weeny and was the perfect size for just me. You could easily double this recipe to make it a meal for your entire family. I loved this because it was such a healthy, fresh AND low fat dinner!
Roasted Spaghetti with Garlicky Tomatoes & Mushrooms
Serves 1 or 2
1 small spaghetti squash
1 tsp extra virgin olive oil
pinch sea salt & black pepper
2 1/2 c chopped tomatoes
1 c sliced mushrooms
2 cloves garlic, crushed
2 - 3 tbsp extra virgin oil
3 fresh basil leaves, thinly sliced
Preheat your oven to 375.
Cut your spaghetti squash in half. Scrape out the seeds and then brush the squash with extra virgin olive oil and a pinch of sea salt & pepper. Roast for 50 minutes. (the cooking time might vary depending on the size of your squash)
While your squash is roasting, mix together the tomatoes, mushrooms, garlic, 1 1/2 to 2 tbsp of olive oil and another pinch of sea salt & pepper. Pour the mixture onto a cookie sheet lined with parchment paper and roast for 30 minutes.
Once the squash is done roasting, remove from the oven and scrape out the spaghetti strands of squash using a fork.
Once the tomato mixture has finished roasting, stir in your fresh basil. Then top the spaghetti squash with the tomatoes. Drizzle with a splash of olive oil and garnish with a sprig of fresh basil. Serve!
This was the cutest l'il baby squash you ever did see!
I froze some fresh tomatoes last summer and these were the last of them.
The taste is still so fresh and fabulous!
...and fresh basil?! Oh heaven!
Perfect meal :)
What is your favourite sport to watch?
Best meal you ate this weekend?
Have a great Monday!
Andrea
I haven't made spaghetti squash in so long-- it's one of Ryan's favorites!!
ReplyDeleteThat show sounds like so much fun! I like any event where swag is involved :-)
Too cool about the hockey, my son starts hockey this summer and he can't wait :). That sauce looks awesome!! Miriam@Meatless Meals For Meat Eaters
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