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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/13/07 9:00 A

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Oh no, I am out of my squash. I did it last night with balsamic vinegairette, olives, cukes and a drop of plain yogurt to make it greek'ish.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


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IRISH-ANGEL's Photo IRISH-ANGEL Posts: 898
6/12/07 12:13 P

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I wondered the same thing! I was thinking "these look a lot like pumpkin seeds, wonder how they'd be toasted". I was too in the zone and nervous about the how the squash would turn out to consider doing anything with the seeds at the time though. Maybe next time...I don't see why they'd be any different. There weren't that many comparted to a big pumpkin, but it might have been a nice little one serving snack.

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RABBITOLM's Photo RABBITOLM SparkPoints: (76,757)
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6/12/07 12:08 P

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It's like a pumpkin, much easier to seed when it's raw. I wonder if the seeds toast and taste like pumkin seeds. Hmm. Anyone know?

Working to get into the pre-baby jeans before she asks for the car keys.

Canadian (EST)

Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.
~ Marcel Proust


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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/12/07 8:56 A

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I did the "sqaush dance" too praying for it to be ok. I left mine whole when I micro'd it and it was a bit of a challenge getting the seeds out, but not anything that would deter me from doing it that way again. I will do the oven in the winter, but it was toooooo hot this weekend.

I did a salad with it last night. Newmans northern italian low fat dressing 2T, 1c squash, 1 tomato, 1/4 c each (of so) of green pepper and onion, 2T black sliced olives and 1T sundried tomato & basil feta. Yummy!!! Had to make hubby a dish when he kept stealing mine.

Tonight is the last of it so we will see what I come up with.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
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BFITNHAPPY's Photo BFITNHAPPY Posts: 6,355
6/12/07 1:40 A

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hmmm...now I have to try spaghetti squash. GARDEN, I am so with you on balsamic vinaigrette. I put it on everything..never use mayo anymore on my pitas or wraps, put it on leftover rice, grilled veggies..I use the Newmans Own lowfat one.

~ Denise ~

"What doesn't kill me will make me stronger"

Marathons in IL, OH, MI, WI, IN and TX 44 states to go

2011 goal - 1500 miles (2010 actual was 1300)

UPCOMING RACES:
2/13/11 - Frosty 5 Miler - 46:53 (9:23 pace) - PR!
3/20/11 - March Madness - 2:10:59
5/11 - Half (goal 2:05)
Fall marathon (goal 4:30)

PERSONAL RECORDS (50-54 age group):
5K (5/22/10) - 28:15
10K (9/8/07) - 59:46
Half Marathon (3/16/08) - 2:09:44


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RABBITOLM's Photo RABBITOLM SparkPoints: (76,757)
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6/11/07 12:16 P

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My grandfather first introduced me to spaghetti squash from his garden. MMMMM! He'd cut it in half top to bottom, scoop out the seeds, then brush on a bit of butter and bake it. Then, scoop out the "spaghetti", mix it with ground beef and tomato sauce, and stick it back in the shell to use as a bowl. It was absolutely delicious.

Working to get into the pre-baby jeans before she asks for the car keys.

Canadian (EST)

Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.
~ Marcel Proust


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IRISH-ANGEL's Photo IRISH-ANGEL Posts: 898
6/11/07 9:23 A

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Yeah, I did it in the microwave, although I found conflicting instructions online, some said cook it cut side up, others said cut side down, I ended up doing face up and it turned out great. I had a moment when I first took it out like "please work, please work", and it did! Haha, came out just like really thin strands of spaghetti!

I definitely think I will be trying this again, its always fun to try new things and have them turn out well! :)

You'll have to tell us how it turns out as a spaghetti substitute!


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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/11/07 9:05 A

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That is pretty funny that you did it too. Did you do it in the oven or nuke it? I was a bit worried about nuking it, but it was nice and easy to set it and walk away.

My husband didn't eat any with dinner, but did pick at it and liked it. I think if I make it tonight like a spaghetti salad he will be in. he did mention that he had heard you could sub it as spaghetti and would try it that way so I have hope, lol.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
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IRISH-ANGEL's Photo IRISH-ANGEL Posts: 898
6/11/07 9:00 A

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This is so funny, I just made spaghetti squash for the first time last night. I just added some smart balance butter, garlic salt, pepper and parm. cheese to mine. Hubby didn't like it, roommate said he did, and I thought it was pretty good. I made it as the main course b/c I didn't realize how little it would make. It would have made several meals if only I was eating it, but the boys in my house don't really understand what a serving size is :p I'd say it made about 5-6 cups, 1 cup being a serving. Anyway, I think I might try it again as a side dish. Treating it like other squash with butter, and brown sugar sounds good too...might try it that way next time. This might be a great idea for sweet potato/yam alternative at the holidays!

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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/11/07 6:49 A

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I did a reduction last night with the marinade. I saw Tyler Florence do it yesterday with pears and pepper. Looked fab!

I like to cut up cukes, tomato, grn pepper, onion and blk olives and marinate those and add a touch of feta to serve. I think I will do that tonight and serve it over some of the left over spag. squash.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
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PARAVEN's Photo PARAVEN Posts: 1,596
6/11/07 6:46 A

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You are all being super creative with this stuff!! You have some great ideas. I just eat it like an other sweet squash - mash it up with a tad of butter (or smart balance) and some cinnamon and brown sugar. That's how we eat acorn squash too.

Enjoy!!

Ticker shows Maintenance Range
SW: 139 Aug 06
GW: 125 Oct 06
MW: 121 - 124

I love this quote from Master and Commander, "Name a shrub after me, Be sure it's something prickly and hard to eradicate." Determination will win the day!



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CCSHERE's Photo CCSHERE Posts: 11,067
6/10/07 10:27 P

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Hi Laura,

Have you tried reducing the balsamic vinegar by half? I've marinated sliced strawberries and cherries with it and it is divine! I've also marinated chicken with it with some sliced onions and black pepper and it was wonderful as well!

I'm really hungry now!

Take care,
CC

"A goal without a plan is just a wish." ~Antoine de Saint-Exupery, French writer (1900 - 1944).

The Keys to MY Success:
1. FAITH+DETERMINATION+SUPPORT
2. Eating CLEAN + CALORIE CYCLING
3. Strength + HIIT - High Intensity Interval Training
4. Keeping SODIUM under 2300 mg/day
SW 180.8 - 1/18/2007
GW 128 - Reached 4/29/2007

Ticker shows bodyfat % postpartum as of ...

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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/10/07 8:08 P

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Well. I used it under my steak which I sliced thinly. I cooked the remaining marinade and spooned it over the top of it. It was pretty darned good if I do say so. Tomorrow's dish...? Will keep you posted.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
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ROLOHA's Photo ROLOHA Posts: 3,540
6/10/07 3:45 P

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Don't know about the dessert idea, but the other one should turn out real tasty!! Normally I will use it as a hot side dish the first night with some spray butter, Mrs. Dash and pepper..refrigerate the leftovers and treat like leftover spaghetti....defintely can be saved at least a couple days in the fridge! Do let us know if you try the dessert angle.

"If you keep on doing what you've always done you'll keep on going where you've always gone"

"The road is long
With many a winding turn
That leads us to who knows where
Who knows where?"


SW 193 October 2004

GW 132 with Weight Watchers achieved Oct 2005


MAINTENANCE TICKER:


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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/10/07 2:17 P

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around 530 or so. Have corn on the cob, some multi grain dinner rolls (90 cals only) a big ole salad with spinach and some red potatos in EVOO, garlic, dill and lemon pepper. Those are more for hubby, but I always have a few. Good thing I did extra on the elliptical today and am tearing 1/2 the graden out, lol.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
120
118.75
117.5
116.25
115
KAYOTIC's Photo KAYOTIC Posts: 12,838
6/10/07 1:54 P

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So what time is dinner?

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highest weight ever:202, SP starting weight: 143

New goal: more practical new goal, 129, update ticker to reflect that goal.

H: 5''4" 50 y.o.

"Don''t let yesterday use up too much of today." Will Rogers

"Eat Food, Not Too Much, Mostly Plants" Michael Pollan



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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/10/07 1:52 P

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I am on a huge balsamic thing lately. So much flavor from just a few drops. I have some steak marinating in it with garlic, tomato paste and fresh herbs-parlsy, chives, sage, oregano and tarragon. On a nice slow cook of the coals it just carmelized and is to die for. Works for chicken too just sub in some lemon thyme and lemon zest. Last night with dinner was 1 cuke sliced, 1 tomato diced, 1/2 of a red onion, some green pepper, 1/2 can of black olives, 1T or so of feta with, you guessed it, balsamic vinagairette and a splash of just vinegar. I ate the whole thing.

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
120
118.75
117.5
116.25
115
KAYOTIC's Photo KAYOTIC Posts: 12,838
6/10/07 1:26 P

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never really tried one, but I think you are supposed to be able to use it like you would spaghetti. Your ideas sound good, (especially the basalmic and feta, you may have a spark recipe on your hands there if it turns out) and I'm sure it will keep for a few days in the fridge. let us know how it is.

highest weight ever:202, SP starting weight: 143

New goal: more practical new goal, 129, update ticker to reflect that goal.

H: 5''4" 50 y.o.

"Don''t let yesterday use up too much of today." Will Rogers

"Eat Food, Not Too Much, Mostly Plants" Michael Pollan



 current weight: 4.6  over
 
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0
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THEGARDENCHICK's Photo THEGARDENCHICK Posts: 6,203
6/10/07 12:47 P

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Ok, all the talk on spaghetti squash on the substitution topic talked me into trying one. I have successfully cooked it in the microwave and have it all cleaned, fluffed and cooling in a bowl. I am looking for ideas of what to do now. I would prefer something cold like a spaghetti salad or something similar with veggies so I feel like I am really getting away with something with a great substitution. Also I can't possibly eat it all in one sitting, and hubby will not be in on this adventure, so can I refrigerate it and use it throughout the week?

Will it go well with some balsamic vinegairette (sp) and veggies like cuke, pepper, black olives and some feta? What about a low cal italian in a similar combo? Desserts? Will it mix well with some low cal syrup and cinnamon?

Don't set your limits until you have tested them...

Upcoming 2010 Races:
--2/14 Birmingham, AL Mercedes Benz full
--4/11 Martian Marathon
--4/25 Road Ends Trail 1/2
--5/1 Kenosha, WI Cheesehead Marthon
-6/5 Sunburst Hall of Fame to Notre Dame marathon, IN
-Rest...then figure out more
-10/10 Towpath Marathon
-12/5 Dallas Whiterock Marathon
-12/13 Run like the Dickens 10k
-12/31 New Years Resolution 8k-try for a 4peat

States completed: MI,


 current weight: 115.0 
 
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117.5
116.25
115
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