Yesterday I forgot to say Happy Halloween, so….HAPPY HALLOWEEN! I hope you all got lots of awesomely dressed trick-or-treaters. We got one (Darth Vader) and he looked very confused when we gave him dried fruit leathers. Haha.

Also, today I am on my way to my first ever business trip! Me and the three coworkers are headed down to Orlando, FL for 4 days for a conference on health, wellness, and leadership. I’m actually kind of excited 🙂

On a totally different note, here’s the post for today:

This recipe is grain-free, sugar-free, and dairy-free. Sounds disgusting right? WRONG. I had heard rumor of the awesomeness of Spaghetti Squash but this was my first experiment with the pretty yellow gourd. I decided, since it’s already in the name, to make Spaghetti and sub the noodles for squash.

Mike and I were a little wary but jeez it’s good! A little time-consuming because the squash has to be cooked for a while but other than that it’s super easy.

Ingredients (makes 3 servings):

1 spaghetti squash

1 can crushed tomatoes/tomato sauce

1 lb ground beef (grass-fed) or organic ground turkey/chicken

2 cloves garlic

2 Tbsp butter

salt and pepper

Instructions:

Cut the squash in half and cook at 450°F (230°C)  for 45 minutes. While it’s cooking, simmer the tomato sauce, beef/poultry, and garlic.

When the squash is slightly brown, take it out and go at it with a fork! It’s easier than it looks, I promise.

Mix the noodled squash with the butter, salt, and pepper.

Top with the cooked sauce and enjoy!

It’s a great evening meal because it doesn’t spike your insulin levels like normal pasta does. Keep those sugar and carb levels down before bed!

Smile, it’s almost Friday 🙂