Hey all! Another week has flown by in the Sommerfield residence as summer is quickly winding down. I’ve had a bit of a crazy week and I’m barely staying afloat. Chad has been working lots and the kids are at each other’s throats. I’m sure your house has been the same at times. I think my kids like each other but when they have to spend 24/7 together things can get a bit nutty. I am soooo ready for school to start. Tell me I’m not alone on this one.
We have also had a few really big milestones happen around here in the past couple of weeks that are making me a bit more emotional I guess. My baby turned 2 yesterday and with that he started potty training, he is no longer using his high chair and we transferred him out of his crib and into a toddler bed. It’s really bittersweet because I’m looking forward to all the freedom that comes with the growth but saddened by the fact we are not having any more babies.
Mix all that crazy with the fact that this mama hasn’t been able to run because of injury and it’s been a recipe for disaster. I’m not going to sugar coat it. I have been a bit loopy and not as patient as I would like. Here’s to hoping for a better week ahead.
On to better news! After several physio appointments I’m finally able to run pain free. I’ve only tested the waters (so to speak) a few times but so far so good. I’m going to stretch and relax in hot yoga this morning then head out tomorrow for 6-7 miles and see how my legs feel after. Wish me luck
So needless to say when it was time to prep my recipe this week I really just wanted to order pizza. My day was crazy! Hudson (my youngest) had been acting out that day and was asked to leave daycare because he was throwing toys at other children.. (face palm). So, we left and went to run some errands I needed to get done. Everywhere we went Hudson decided to throw a tantrum by throwing himself on the floor and screaming. Oh what a day! By the time it was time to make dinner, I was done. I put a movie on for the boys and I wanted to hide in my bedroom. Did I mention Chad was working late?! I mustered up the strength and got cooking which somehow always makes me feel better especially when the boys are quite because they are watching a movie.
This recipe literally took me 30 minutes to make, it’s healthy and oh so tasty. I’m so happy I chose to cook instead of take out.
Spaghetti squash lasagna:
makes 4 servings
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 lb. ground turkey
- 1 tbsp olive oil
- 1 14 oz jar of spaghetti sauce (I used Classico Florentine cheese and spinach)
- 2 handfuls of fresh spinach
- 3/4 cup dry cottage cheese
- 2 tsp dry oregano
- 1/4 cup light cheddar cheese shredded
- Preheat to 450°F.
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave uncovered, on high until the flesh is fork tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
- Meanwhile, heat oil in a large skillet over medium heat. Add ground turkey, stir frequently, for 5 minutes or until it is browned and cooked through. Add spaghetti sauce and spinach, stirring 3 to 5 minutes more until well combined. Transfer to a large bowl.
- Once cooled use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the spaghetti sauce. Place the shells on a broiler-safe baking pan or on a baking sheet.
- Stir the 3/4 cup dry cottage cheese and 2 tsp oregano together.
- Divide half of the cottage cheese mixture between the shells, using a spoon to spread it evenly over the bottom of the shells. Divide half the spaghetti sauce between the shells, spooning over top of the cottage cheese. Top with cheddar cheese.
- Bake on the lower rack for 10 minutes. Move to the upper rack; turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.