Try this…you can’t do it! + a new spaghetti squash casserole + a bummer.

A friend shared this on Instagram yesterday, so of course I immediately tried it. It is impossible! I love things like this, but they also frustrate me. Try it and let me know what you think.
I have really enjoyed this lunch this week, but I think I am going back to no dairy next week. My stomach hasn’t been upset with eating just white cheeses, but my face is breaking out so bad. That is one of the things that happens when I eat a lot of dairy. I think I have been eating dairy for almost a month now, so it’s finally catching up with me. Isn’t it crazy how different foods affect us? 
I forgot part of my lunch at home, and was craving chips, so when I saw these in the vending machine at school, I had to get them. They were pretty dang delicious.
I woke up Wednesday morning with a pretty sore knee. I have had this happen in the past with my patella tendon. It just gets super sore to the touch and I have trouble bending my knee. It usually goes away as the day goes on, but yesterday it just lingered. I decided to take Wednesday as a rest day to give it some more time to heal. I was hoping it would feel better by the time I went to bed. I was hungry when I got home, so I had some pretzel sticks and peanut butter. This is one of my favorite snacks.
Can you tell that I just dip the pretzels sticks into this huge container of peanut butter? Ha!
I have shared spaghetti squash casserole recipes in the past because it is one of my favorite things to make. I had some leftover things in the fridge, so I threw them into this recipe. Holy cow. It was so good. All you do is bake a whole spaghetti squash at 350 for about an hour. Sometimes I add 20 minutes onto that time – it just depends on the size of the spaghetti squash. You want it to be kind of squishy after it bakes. While the spaghetti squash was baking, I chopped up a container of mushrooms, a package of 4 andoullie  sausage links, a handful of sun-dried tomatoes, and a whole zucchini. I put all of that into a huge pasta pan with a little bit of garlic coconut oil. I let that simmer for about 20 minutes and then added the leftover pesto from our lunches this week (maybe 1/2 a cup). Once the spaghetti squash was finished baking, I scraped out the seeds and added the rest of it to the big pan of everything else. I let that all summer together for about five minutes, I made sure everything was mixed together really well, then I sprayed a casserole dish with cooking spray and dumped everything into it.
I topped the mixture with some mozzarella cheese and baked all of it at 325 for about 25 minutes. That’s it!
I topped ours with hot sauce and we chowed down. I think this was my favorite recipe so far. Jake said it was definitely his favorite for sure.
After dinner, I spent the evening folding and putting away laundry, working on my computer a little bit, and cuddling this little baby.
She got tired of cuddling me and moved on to Jake.
I woke up to run with the girls this morning, but bending my knee was still painful. I was super bummed. I texted them that I was bailing and went back to bed. When I got up, I washed my face and dropped my face lotion everywhere. I think I said “UUUUGH” really loud and scared Lu because she sprinted out of the bathroom and just stood and stared like this.
I MIGHT try to get a run in after school, but we will see how the day goes. I woke up kind of cranky, probably because I didn’t get a run in, so I need to turn my attitude around. Jake took Rhea on another 5 mile run this morning – I can’t wait to get her back
on some trail! She loves it. I think she’s going to be even more excited as it continues to get cooler. 
Happy Friday Eve, friends! 

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  1. Lindsay

    So I am not sure if you have ever tried this combo … but you should try the waffle pretzels with pb, cream cheese, & jam … such an interesting combo but so yummy at the same time! I also LOVE that you eat “normal” peanut butter and not just the healthy ALL NATURAL stuff! 🙂

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