I’ve had sore hamstrings all day from yesterday’s boot camp, so I’ve taken it easy on the exercise front: a walk/hike in Rock Creek Park this morning and 20 minutes on the stationary bike. I also spent some time rolling my hamstrings out on the foam roller – it hurt so good.
Neil had basketball tonight in Bethesda, so I decided to come up with him and hang out with my parents for the night. With my tight hamstrings, my mom agreed to do some yoga with me. We did a nice and easy DVD she had, and I really appreciated that there was a hamstring section.
I hope my legs feel recovered tomorrow so I can do boot camp.
I also wanted to cook for everyone while I was here.
A few months ago, I made a creamy lasagna from Ina Garten. It was delicious, but not exactly healthy. With that as inspiration (as well as Angela’s idea of adding beans to potatoes for added protein), I created a spaghetti squash lasagna. I only wish I had portobello mushrooms to add to this!
Creamy Spaghetti Squash Lasagna
- 1 small spaghetti squash
- 1/4 cup of flour
- 1.5 cup of skim milk
- 1 cup of white beans
- 1 cup of part-skim shredded mozzarella cheese
- 2 tablespoons of butter
- Preheat oven to 325*.
- Cut spaghetti squash in half lengthwise. Remove pulp and seeds. Using a knife, poke holes all over skin of squash. Place squash cut side down on a baking sheet, and cook for 35 minutes. Remove and let cool.
- Place beans and 1 cup of milk into the food processor and puree until smooth.
- Heat bean/milk mixture in the microwave for 1-2 minutes.
- Start making delicious cream sauce! Melt 2 tablespoons of butter in a saucepan and add the flour. Mix to create a paste.
- Add the bean-milk mixture to the saucepan. Whisk and add salt and pepper. At this point it will start getting very thick, so add another .5 cup of milk to create a delicious creamy sauce.
- Put one half of the spaghetti squash on the bottom of a greased 8×11 baking pan.
- Top with half of the cream sauce, followed with half of the mozzarella.
- Repeat with remaining squash, sauce and mozzarella.
- Optional: sprinkle with parmesan cheese.
- Bake for about 30 minutes, or until cheese begins to get brown and bubbly
Weight Watchers Points Plus: 4 for 8 servings, 5 for 6 servings.
Verdict: everyone loved it and told me to post the recipe