I’ve been on this vegetable loving health kick for awhile now. I’ve been “accidentally” making a lot of vegetarian dishes. I’m not a vegetarian but meat tends to be high in fat, and therefore, high in calories and I’ve been trying to keep my calorie intake in check lately.
I’ve gained a few pounds in the past few weeks (like 6 in 6). I’m attributing the gain to three things: stress, not using myfitnesspal, and teaching Group Power. I know, that doesn’t make any sense! Here’s my thinking. I haven’t been watching myself in a mirror since I’ve been teaching. I’ve been watching my audience (students). But, last week in class I noticed my bat flaps wobbling out of the corner of my eye. 
I decided I better get back to tracking my calories in myfitnesspal so my poor students don’t start thinking that Group Power makes you gain weight!
So if you’re getting tired of all this low-cal food I’m sorry! But, my class and my body thanks you for your sacrifice!
Most importantly, my taste buds are not sacrificing! Eating boring food that doesn’t have any flavor can derail me pretty quickly. I do eat a lot of the same things on a weekly basis but I really try hard to change it up at dinner time so I have something new to look foreword to nearly every day.
This twice baked spaghetti squash didn’t dissapoint! I attribute much of the flavor to the eggplant spread but the texture award goes to the squash! Enjoy your Monday and make yourself something amazing for dinner!
Twice Baked Spaghetti Squash
Ingredients
- 18 oz. ~500 g cooked spaghetti squash
- 8 egg whites 9.25 oz. or 252 g
- 5 oz. baby kale wilted
- 1-12 oz. jar Eggplant Garlic Spread Trader Joe's
- 3.5 oz. Havarti cheese shredded
Instructions
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Preheat your oven to 400°F.
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Line a baking sheet with parchment paper.
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Line an 8 in. x 8 in. x 2 in. baking pan with a layer of foil and a layer of parchment paper.
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Cut your spaghetti squash in half lengthwise and scrape out all of the seeds.
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Place your squash cut side down on the lined parchment and bake for 40 minutes until the meat is easily pierced with a knife.
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When squash is cool enough to handle scrape out all of its meat onto paper towels to drain a little.
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Place baby kale in a microwave safe bowl and wilt in the microwave for 2 to 3 minutes.
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Finely chop kale after it’s wilted.
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In a blender combine the eggplant garlic spread and the egg whites.
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Pulse the blender for a few seconds to beat the egg whites and incorporate the eggplant spread.
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In a large mixing bowl combine the squash, kale, the egg white mixture, and half the Havarti.
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Transfer the entire mixture to the lined baking pan.
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Bake at 375°F for 50 to 60 minutes, until set.
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Sprinkle the remaining Havarti over the casserole and let cool (the cheese will melt while the casserole is cooling).
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Cut into 4 slices and eat.
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Makes 4 servings.
Thank you, Will for helping me get that “fork full of squash” shot!
