Spaghetti Squash Lasagna

So, I saw someone on my Facebook share something about doing a spaghetti squash lasagna and I was definitely intrigued!  I googled it and came across a few different recipes and so I adapted it to my preferences and WOW it was SO good!!  My 5.5 year old daughter even gobbled it all up!  I've always loved spaghetti squash but I had never tried it other than like, well, spaghetti... You know.. with a meat sauce?  Yeah... the thought of using it in a lasagna type dish completely blew my mind!!  

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 pepper chopped
• 1 small onion chopped
• 24 oz cottage cheese
• 2 cups of mozzarella cheese, seperated
• 3 eggs
• 3 gloves of garlic, diced
• 2 cups of spaghetti sauce

Directions

1. Pre-heat oven to 400 degrees Fahrenheit.
2. Cut the spaghetti squash in half length wise and scoop out the seeds.  Drizzle olive oil on both halves and sprinkle with a little salt and pepper.  Place face down on a baking sheet and place in oven for 30 mins.
3. While the squash is cooking brown the meat in a pan with the pepper and onion.
4. Mix the cottage cheese, eggs, 1 cup of mozzarella and garlic and then add the meat and mix in.
5. Once the squash is cooked, remove from oven and scrape all the insides out with a fork.
6. Coat a 9x13 baking dish with cooking spray and put 1/3 of the meat mixture on the bottom. Top that with 1/3 of the spaghetti sauce and 1/2 of the spaghetti squash
7. Repeat that 1 more time topping off with the last third of the meat mixture and then the last third of the spaghetti sauce
8. Top with the rest of the mozzarella cheese
9. Place in oven, uncovered for 30 minutes.
10. Enjoy!

Makes 8 servings

21 day fix containers

1 green

1.5 red

1 blue

Low Cal Pumpkin Spice Latte!

Alright, Fall is almost upon us... Which means - pumpkin flavoured EVERYTHING!  One of my all time favourite fall treats is the Pumpkin Spice Latte!  But at about 260 calories for a grande with nonfat milk and no whip... it's no bueno in my healthy eating plan!  Here's a healthier, lower cal version!!

Ingredients:
1 cup nonfat milk
1 Tbsp. pumpkin puree
¼ tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 cup brewed black coffee or 1 shot espresso
1 dash ground nutmeg (to taste; optional)

Preparation:
1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
2. Remove from heat; mix vigorously with a whisk until frothy.
3. Pour coffee or espresso into serving mug; top with milk mixture.
4. Top with nutmeg if desired.

Makes 1 serving.

Calories - 119

21 day fix this would be 1 yellow