South Beach Recipe--Spaghetti Squash Lasagna!!

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So.  Here's the deal.  I haven't been able to drop the last 2 pounds.  Here I stay, 124 pounds, and here I think I will remain.  And that's fine, really, if it has to be.  I'm well within a healthy weight range, and frankly, I could lose another 15 pounds and still hate what I see in the mirror.

I love food, folks.  I love chocolate, I love carbs, and I'VE DISCOVERED PINTEREST.  Not good for diets.
At any rate, I've decided that my main goal is going to be loving myself just as I am, cutting cardio back to 3 days a week, and do strength training/yoga/wii Active the other 3 days.  Hopefully this will help me tone up.

Additionally, while I'm going to endeavor to continue to eat responsibly, cut out unnecessary carbs, and stay active, I'm not going to worry about being a perfect dieter any more.


That being said, today was Meatless Monday at our house.  I bought a spaghetti squash last weekend and wanted to use it.  Ergo--Spaghetti Squash Lasagna!!  (the reason the veggies are only 1/2 sizes are because I used them to make a regular lasagna dish for a friend.  Feel free to use the whole veggies in your version)

Spaghetti Squash Lasagna Bake

 Forgive the poor quality, SOMEBODY broke my camera.

Ingredients
1 whole spaghetti squash
1/2 small zucchini, sliced
1/2 c red bell pepper, chopped
2 eggs
1/3 c white onion, chopped
1/2 large tomato, chopped
1 large clove of garlic, sliced or mashed, take your pick
1/2 tsp olive oil
Dash of Italian Seasoning
1 1/4 c Hunts Traditional Spaghetti Sauce
3/4 c Sargent reduced fat Mexican cheese blend

Cook the squash without any butter or oil.  I baked mine at 375 for about 30 minutes.  Let it cool, and use a fork to shred that sucker right up and into a big ol' bowl.  Add your chopped up veggies, garlic, oil and seasoning, with a little salt and pepper for good measure.  Mix that up really well, and plop into a 9 X 9 pan that's been sprayed with 0 calorie cooking spray. Turn oven to 350.  Pour the sauce over the top and pop into the oven for about 30 minutes.  Add the cheese, and bake for another 5 minutes or until the cheese is brown.

Eat and serve hot with a big salad or some garlic bread!  Though that does defeat the purpose of a low carb dinner...

Serves 4
Calories:  192  Fat:  8 g  Protein:  11 g  Fiber:  5 g  Carbs:  22 g