Nada. Rest day. Unplanned, but hey, trying to not put pressure on myself.
Taught 7:45 am boot camp.
Ran 14 miles. Slow. Felt fine though, just sluggish and had a lot to think about. Do you ever have runs like that?
I told myself it didn’t matter how long it took, but just that I did the miles I set out to do.
I got to try out a Garmin 10 that I bought from Sarah though for the first time. I can’t lie, I felt pretty cool wearing it.
It’s been one heck of a morning so far. My phone has been dead for almost 24 hours and wouldn’t charge, we had to throw out yet another pair of Mickey Mouse underwear (you don’t even want to know) and I’m just now sucking down this dark chocolate peppermint mocha.
So, hey, want to join the crusty spaghetti squash party?
Sounds like fun doesn’t it?
Besides my usual daily roasted kabocha squash, I’ve been experimenting a little with spaghetti squash.
Check out this bad boy that’s been sitting in my pantry for awhile.
$2.99 at Trader Joes. Too bad the don’t carry kabocha. I love that they charge per squash instead of per pound. I know I can’t be the only one who looks for the biggest one.
Wait, which reminds me, my friend told me that they’re not carrying spaghetti squash anymore. Is it out of season already? That is not okay.
I also heard they have a new Ghost Pepper sea salt grinder. Is that true too? I’ve got to find it.
Since I have a little bit of a problem wanting any kind of vegetarian pizza I can create at home, I decided to try to make a spaghetti squash pizza crust the other night.
Surprisingly, it actually turned out pretty darn good.
Since we’ve only got a little time left until this amazing squash is out of season you might want to get on this recipe as soon as possible. He he.
Here you go.
Spaghetti Squash Pizza Crust
1/2 large spaghetti squash or 1 small one, roasted (about 3-4 cups)
1 egg (or 2 egg whites)
3 tablespoons coconut flour (21 grams)
1 1/2 tablespoon almond flour (10 grams)
1/4 teaspoon baking powder
pinch garlic salt
a little Italian seasoning
3-4 tablespoons of water
Mix all ingredients except spaghetti squash in large bowl. Add roasted spaghetti squash and stir together.
Place on large microwavable plate sprayed with nonstick cooking spray. Microwave for 5-7 minutes.
Carefully transfer to baking pan sprayed with nonstick cooking spray. You kind of have to slide it off onto the pan. (I cover my pan with aluminum foil first for easier clean up.)
Top with your favorite pizza toppings. (Mine are here- homemade vegetarian pizza.)
Bake at 375 convection for 15-20 minutes (or 400 regular oven) until crust browns a bit and toppings are roasted.
Before the oven.
After. With all the fun toppings.
This crust stayed together well. I could even cut it into slices which was pretty exciting.
I also ate it with some roasted broccoli and just a bit of Cholula. He he.
And why yes, this makes a pretty large crust and I ate the whole thing by myself.
Great, now I’m hungry for pizza. Shocker.
Have a wonderful Sunday!
What’s your favorite way to eat spaghetti squash?
I used to eat spaghetti squash marinara pretty much every day a couple years ago.