We have a couple of really picky eaters at our house. Our youngest two kids could have buttered noodles with parmesan cheese for every meal and be totally content. Tonight for dinner, I made spaghetti and meatballs {yes, the frozen kind}. That way, the hubs and oldest two kids could have pasta and meat sauce and the youngest two could have plain noodles. Everyone's happy, right? Not quite. I love pasta, but the guilt sets in if I indulge too much....I'm not sure why I won't let myself have a bowl of noodles, but have no problem eating chocolate chips or M&M's. I guess I'd just rather splurge on something sweet. Anyway, here's a little trick I've been using on spaghetti night....
It's so easy and so yummy! I don't even miss the pasta!
**Don't forget to remove the seeds before baking!
I used half of a spaghetti squash and topped it with 1/4 cup spaghetti sauce and 1 serving of cottage cheese {Breakstone's Live Active 2%}. I also stirred it around and microwaved it a bit to warm everything through....it didn't look as pretty, but it tasted good!
{229 calories, 3g fat, 42g carbs, 10g fiber, 14g protein}
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