Every year, I struggle with the “do I want to feel good about being in a bathing suit this summer and live on a diet of bean sprouts and cardboard, OR do I want to eat whatever I want and wear a mumu to the beach?” debate. But this summer, thanks in large part to low-carb, low-calorie, totally mouth-watering recipes that I keep running across (and will continue to share in a series here on Covet Living), I’m slowly starting to realize that you CAN have it both ways… (and cheat in moderation if/when you need to).
Bathing suit season, being so exhausted all the time that I actually thought I had mono, feeling grossly uncomfortable in my jeans and seeing my gut hang over my seat belt are ALL things that prompted my current eat-all-the-veggies-I-can-get-my-hands-on / get-to-the-gym-even-when-I-don’t-feel-like-it routine. But FEELING infinitely better physically – inside and out, having energy all the time, knowing I’m putting good things in my body, and feeling at home again in a mini-skirt are the things that are turning my summer routine into a permanent lifestyle.
With that said, below is a healthy, hearty, waistline-friendly recipe I was foaming at the mouth over last night when I was exhausted after work and ready to hand over my first born in exchange for some pasta:
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Prep Time: 45 minutes
Total Time: 1 hour
Serves: 4
Ingredients
- 1 spaghetti squash (about 3 pounds), halved lengthwise
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh oregano
- 1/2 ounce grated Parmesan cheese (3 tablespoons)
- 1 tablespoon dried breadcrumbs
- 8 ounces lean ground turkey
- 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
- 1 cup homemade or store-bought low-sodium chicken stock
- 4 ounces baby spinach (about 5 cups), washed well
Directions
- Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
- Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
- Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
- Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
- Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
I’ve been using this – a snippet from one of my mom’s Jane Fonda 1983 VHS tapes – since I was 15 to tighten up my abs. Once a day works wonders, but if I’m in crazy mode, I’ll do it twice a day. But it always, ALWAYS works. (PS: sorry for the quality – sound and video are also a little off, but hopefully you can roll with it).
Listen, I’m no expert – I will never be a rail, and I will always have cellulite lingering somewhere – but I do know that feeling stronger and healthier makes you feel great inside and out, and helps you kick a little more ass each day.
xoxo,
*Recipe via Whole Living by way of Martha Stewart Living, October 2010
*Photos via Pinterest
