Raise your hand if you recently had surgery and ate all of the things while not moving for nearly a month!!!
Jay is raising his hand right now. We’ve had the weirdest few months – we were all three sick in increments so basically someone in the house was sick for over a month, then Jay traveled for work, then had surgery, and in that time frame we decided that CARBS AND DAIRY GOOD and KALE BAD. Which honestly emotionally was exactly what we needed, but still. Can’t do that forever, sad aging bodies don’t work well that way. Now, let me be super clear that I think Jay looks no different and he’s maintained a super duper great outlook on health and food in 2018 so far, BUT, I definitely get that sometimes after a slump it feels great to eat especially lighter or healthier meals. For us, that means less/no red meat, fewer carbs, and smaller portions. We aren’t cutting out anything exactly, but more fish + veggies + vegetarian options feels great to us right now. With cheese on top.
So to continue our Whole30-is-over-but-white-carbs-aren’t-great way of eating, spaghetti squash is back in the house with a fun vengeance, because we both love it. The idea for this fresh sauce came from Pinch of Yum, which I read all the time and adore, and serving it over spaghetti squash seemed like a no-brainer. The way to make this delicious is a teeny bit of butter in the sauce, parm on top, and LIBERAL use of salt and pepper. Unsalted anything isn’t great, but an unsalted healthy-on-purpose meal is just the most sad. Salt for president!