Poor Travis was “in the hurt box” today (his words, not mine). He said the hardest part of this whole thing is that he never feels full. We both agree that the food is really good. We’re enjoying our smoothies for breakfast each morning, and lunches, though small, are quite tasty.
We’re ravenous when we get home though, so tonight I made something that I knew would fill us up. Travis is hanging on for another day, maybe.
Spaghetti Squash with Steamed Broccoli and Quick Tomato Sauce
- 1 spaghetti squash
- 1/2 head broccoli
- 28 oz. can whole tomatoes
- 1 clove garlic, peeled
- 3 sun dried tomatoes, softened in hot water for 10 minutes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Preheat oven to 375 F. Slice squash in half lengthwise and place into a pan filled with 1/2 inch of water. Place squash, cut side down, into pan. Bake 30-40 minutes until tender.
- While squash bakes, prepare sauce by adding tomatoes, garlic, sun dried tomatoes, basil, and oregano to a blender. Blend 30 seconds. Reserve 2 cups of sauce for squash and store the rest in the fridge for up to 1 week.
- Steam broccoli until crisp-tender, about 4 minutes.
- Heat sauce until warmed through.
- Scrape flesh from squash using a fork. Top with steamed broccoli and and sauce. Sprinkle with sesame seed and red pepper flakes, if desired. Serves 2.
Veggies don’t quite have the staying power of our usual meals.
~Do you find that veggies keep you full for a long time? Do you have any all-veggie dinner recipes for us to try?~
See you tomorrow with another update!