Recipe: Loaded Spaghetti Squash!

Hello! Hello!! It's ThursYAY!!! 
​How's your week going? Are you crushing the goal(s) you're working on?! If so, it feels GREAT, doesn't it?!! If you're thinking that you have no time lately for healthy habits then you're not scheduling your workouts and meals around your daily agenda. Stop making excuses and fit it in :D Your health should be a priority and exercising just 30 minutes a day will make a difference! You deserve this, so just do it!!

​Using plant-based recipes in the kitchen can banish boredom and keep healthy eating on track. Today's post is a recipe powered by nature :D Vegetarian meals can fuel your energy and improve your workout! Try this squash dish and warm up for your next sweat session!! Bring it on!!! 
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LOADED SPAGHETTI SQUASH
​From: The No Meat Athlete Cookbook by Matt Frazier and Stepfanie Romine
​Serves: 2 (Need more? Double the recipe)
Active time: 10 minutes
​Total time: 55 minutes 

1 large spaghetti squash
​kosher salt
​black pepper
dried herbs, such as oregano or basil
​2 jarred roasted red peppers, chopped
2 cups baby spinach, chopped
1/2 cup canned or frozen and thawed artichoke hearts, roughly chopped
​1/4 cup pitted Kalamata olives, chopped
1 cup cooked chickpeas
1/4 cup sun-dried tomatoes, chopped
1 cup homemade or store bought marinara sauce
chopped fresh basil, for garnish
​cashew cream (optional) 

​1. Preheat the oven to 400. Line a baking sheet with parchment.

​2. Slice the squash in half, scoop out the seeds and sprinkle the insides liberally with salt, pepper, and dried herbs. Place on baking sheet, cut side down and bake about 30 minutes or until the squash is fork-tender and cooked through.

​3. In a medium bowl, stir together the red peppers, spinach, artichokes, olives, chickpeas, and sun-dried tomatoes.

4. Spread half the marinara sauce inside the squash halves, then divide the vegetable mixture between the halves. Top with remaining marinara and bake for 15 minutes.

​5. Garnish with basil and serve with cashew cream if desired. 

​Nutrition facts per serving: 456 calories, 11 g fat (1.1 g saturated), 78 g carbs, 15 g protein, 19 g fiber, 1,657 mg sodium. 
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More and more people are choosing vegetarian eating plans. Many people are surprised to find that plant-based eating improves their performance. If eating 100% plant-based meals is too extreme then give a part-time approach a shot! Sounds like a FRESH and SATISFYING idea to me :D If you decide to make this recipe, I'd love to hear your comments!!
​Be healthy and FITastic! I'll be right back here on Monday!! Bye!!!