The Skinny On Spaghetti

So I'll come out and say it: I've lost a bit of weight. A decent amount of weight, actually, and may I direct your attention to the bum area? I owe my success to four things: Runs, Squats, Lunges and Spaghetti Squash.

The first three, I hope, are self-explanatory. I go for runs perhaps five times a week and work out with light weights doing squats, lunges and other routines two to three times a week at the gym. This new schedule has worked wonders for my body. I'm seeing definition that I've never had before, and it's beyond exciting to be able to trace along the contours of the abs that I never thought I'd have. If it worked for me, it will work for you. I was always somewhat fit but never had the lean tone that other tanned, perfect women at the gym seemed to have even though they seemed to be doing the same amount (or less!) of exercise.

Nutritionists say that your overall health is 80% diet and 20% exercise. In some ways, I believe this, although something does have to be said for muscles as calorie-burning machines. There is no secret to dieting, no miracle pills no shakes or powders or brushes that will magic away fat. Instead, there are only two things you must incorporate into your lifestyle: Eat well and exercise. Burn more than you consume to drop pounds - your body is the world's most efficient calorie-calculator. Eat pure, healthy foods that provide your body with the energy it needs. In being diagnosed with Celiac, I was forced to give up breads, pastas, cereals, etc. The upside of what seemed initially like a disaster is that I have been introduced to a wonderful array of healthy new grains and delicious vegetables. One of my favorite discoveries is this, the spaghetti squash:

{Picture courtesy of recipetips.com}

The spaghetti squash is a member of the winter squash family. It is a low-calorie food (an 8-ounce portion containing around 75 calories. Compare that to pasta!) and is a good source of beta carotene, vitamin a, folic acid and potassium. The beauty of the spaghetti squash is that its flesh separates into spaghetti-like strands after you've cooked it, making this yellow squash an ideal substitute for the pasta you're used to without compromising too much on texture. I actually prefer it to the glutenous, gummy consistency of some rice pasta alternatives.

Cooking couldn't be easier:

• Take your squash and cut it in-half lengthwise. You want to have the longest strands possible so avoid cutting it around the middle.
• With a spoon, scoop out the seeds and pulp as you would a Halloween pumpkin. Be sure not to remove too much of the actual flesh of the squash!
• Bake in the oven, flesh side up, for 30-40 minutes at 375 degrees.
• Separate into strands by running a fork along the length of the squash. You won't be able to do this the wrong way as the squash will show you the way that the fibers run.

I like to enjoy mine with fresh marinara sauce and extra basil. The consistency is slightly different than pasta, of course. The heart of the taste will be also be squash,

but I'm finding I prefer it to all forms of spaghetti - wheat flour included. It's lighter, refreshing, and the squash compliments the

flavors of the tomato and garlic perfectly. Of course, the real beauty of this meal is that it's completely guilt-free; eat until you're sated without worry!

This being said, I do encourage you to eat all of your meals in the Mediterranean way: take small bites, savor the fresh flavors of your meal and eat only until you are no longer hungry. Your body will thank you ^^

Enjoy!

❤ Miss