Yes, I ended up with a single lunch time run session:
5.6 Miles – 3 Incline – 49.44 – 6.8 average pace
Not bad. B I wanted to do an 11-miler for my “longish” run but I got caught up at work for an extra 90 minutes and by then the slush/snow storm made me too lazy to stick around the office until 10pm (even if it is to use the gym). B I told myself there’s always tomorrow and that’s my plan for today. B 5:30Pm 14 mile run single session. Me and evil treadmill have a date.
So yesterday instead of run part 2, I went home and decided to make theB SpaghettiB Squash that was slowly but surely going to die in my kitchen if it wasn’t cooked soon.
Spaghetti squash gets its name from the fact that when it is cooked, the inside flesh pulls out of the shell in long strands, resembling spaghetti pasta. B When I first tried it, I was a bit in shock when it didn’t taste exactly like pasta.
So Let’s talk about why aside from the taste (even if its not like pasta), why it’s so great
- A 1-cup serving offers 5.4 mg of vitamin C, which is almost 10 percent of the recommended USDA daily intake
- Other vitamins include A, B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K.
- The dominant mineral is manganese, with 0.2 mg, which is 8 percent of the RDI. Manganese aids in the production of healthy bones, tissues and sex hormones. It also plays a part in metabolism, regulation of blood sugar, absorption of calcium and the functioning of the nervous system.
- Other minerals found in smaller amounts in spaghetti squash include potassium, magnesium, calcium, copper, iron, phosphorus, sodium, zinc and selenium.
- It contains 2.2 g, or 9 percent of the RDI of Fiber. B Your body will use this fiber much better then the kind found added to FiberOne bars.
- B It also contains omega-3 essential fatty acids and omega-6 fatty acids. While the former is good for preventing heart disease, cancer and inflammation caused by arthritis, the latter promotes brain function.
- There’s only 42 calories and 10 carbs in one cup!
|Vitamin A||170 IU|
|Vitamin B1||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin B5||0.6 mg|
|Vitamin B6||0.2 mg|
|Vitamin C||5.4 mg|
|Vitamin E||0.3 mg|
|Vitamin K||1.2 mcg|
So how did I prepare this massive lump of goodness?
I washed it,
I almost killed myself,B I cut it in half, took out the guts, seeds and all that icky stuff. B I Pam-ed it (I might get cancer but its moreB convenientB then olive oil), went to town with the garlic salt, lemon pepper, and maybe a littleB too much cayenne pepper.
Upside down and in the oven it went. B 400F degrees for 45 minutes or so until the skin felt bendable.
Once out of the oven, the fun part begins, grab a spoon, grab a fork, grab your hands and scrap/scoop out the insides. B Keep scooping I promise there is plenty left!
My one squash yielded me two giant snapware containers worth!
Look at what a mighty fine job I did! B The left side tried to misbehave so I showed him whose boss.
Now how do you serve this? B Normal people add something fancy like sliced up small veggies and marinara sauce.B Not I. B I was in a hurry and only had 10 minutes this morning. B So:
B Top half with spaghetti squash, other half with baby spinach (my addiction) and four Trader Joes fully Cooked meatballs and you’re ready to go.
That’s me running out the door!
Remember these from The other day. B They made a comeback in my squash. B I’m on a add hot sauce to everything kick.
Pop into the microwave for 2 minutes and now I’m off to work some more and eat my lunch!
Have you ever madeB spaghettiB squash? B What recipe did you use?
Did you sign up for any races yesterday during Rock & Roll’s Leap Day Sale?
I signed up for the Montreal Marathon inB September. B Now I need to figure out who I can convince to come with me. B Any takers?