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Spaghetti Squash Lasagna
By Coach Courtney, RD www.vitalitynutrition.ca
Spaghetti squash is a versatile veggie as it has a mild flavor and makes a remarkable stand-in for pasta in many traditional casserole recipes. It's called spaghetti squash for a reason, after all! Whether you are looking to increase your veggie intake, enjoy a gluten-free pasta alternative, eat fewer carbs, or simply wanting to use up the spaghetti squash you were gifted this fall - this recipe is for you!
You can make substitutions to the recipe with different types of ground meat (eg. ground pork, beef, chicken, or turkey) and your favorite blend of cheese (eg. parmesan, mozzarella, cheddar, or light cheese like Laughing Cow). I recommend roasting the spaghetti squash ahead of time to streamline your prep time.
1 large spaghetti squash (1000g)
1 teaspoon olive oil
1 small onion, diced
2 cloves of garlic, minced
1 pound ground meat (I used turkey)
1 jar (650mL) of pasta sauce (I used Classico Roasted Onion and Garlic)
1 cup (220g) of light riccotta cheese
1/2 cup (60g) parmesan cheese, grated
6 Laughing Cow cheese wedges (or 1/2 cup shredded mozzarella)