I've gained a wee bit of weight over the last few months. I don't know exactly when it happened or specifically what eating or exercise habit has changed but it's crept up on me. So tomorrow is a new day and a few co-workers and I are doing a weight loss challenge from tomorrow until mid-December. He or she who loses the largest percent of body weight will win the pool (we're each putting in $200). I did this a few years ago and lost 12 pounds and while I don't expect to win the challenge, I am looking forward to the competition and motivation. So today I bought all sorts of healthy stuff at the grocery store. With one of my biggest weaknesses being carbs (pasta, rice, crackers, bread) I'm going to try to replace some of my more carb heavy meals with better choices which leads me to tonight's dinner. I made eggplant parmigiana with spaghetti squash.
The spaghetti squash is quite simple to prepare. Just cut it in half, take the seeds out of the middle and then bake it face down in a baking dish with about 1/2 inch of water at 375 degrees for about 45 minutes. When it's done, take it out of the oven and let it cool down. Then use a fork to extract the "spaghetti" from the shell.
I tossed the spaghetti squash with some good olive oil and grated pecorino romano cheese. For the eggplant, I basted slices with olive oil and baked in the oven while the squash was cooking for about 15 minutes. Then I layered the eggplant in a baking dish with tomato sauce and cheese and baked it for about 15 minutes. This is an easy meal to prepare with lots of leftovers to help get me through the week without too much takeout.