A little outside the squashy lines

As you may or may not remember, I have gained SOME WEIGHT. Did I not tell you? It was the summer of Tina. Which meant, EATING. DRINKING. MOAR EATING. I tried on some pants at the gap today....it did not go well. Good thing I was able to buy myself love at Sephora instead...ha! At any rate, I am pushing myself to get back to cooking on the more healthy side. Two weekends ago, I baked a spaghetti squash and threw it into the freezer when it was done for future eating. That time is NOW. Especially after our delicious pizza extravaganza of yesteryear. (Ok fine it was just yesterday. Whatever. Omg so good though). 

So I decided to make buffalo chicken spaghetti squash. OMG. YAY! First I cooked my last two frozen chicken breasts in some beer (someone please remind me to add more to my grocery list. I also need to remember to add Frank's Hot Sauce so remind me of that too.) and cumin, oregano, salt and pepper just so it had some flavor and didn't get too chickeny. That looks gross doesn't it? It actually is good. 

So. Then I mixed it with some Greek yogurt, cheddar cheese, jalapeños from my garden, salt, pepper, and Frank's. I mixed it with the squash and bakety baked it. Oh I threw some blue cheese crumbles on top also. 

 

 

   

 

400 for about 30 minutes.....and OMG YUMMO. Now I do love me some spaghetti squash. I think I found the love from the skinnytaste baked spaghetti squash and cheese. That one is a goodie too. Basically you make a roux, add in milk and cheese and baby spinach and mix it with the cooked squash and then bake it. Mmmmmm I know. I eat more veggies than I like to own up to. But I gotta get it all back together in terms of eating more veggies. At any rate. My Sephora trip was fun and I may have purchased four lipsticks, three of four are reds.....I'm so stoked about them. Seriously. I am trying the new Milk brand as well as some Urban Decay, and Kat Von D. Woot! I also got one of the newest Marc Jacobs blushes, they use Japanese Air Powder  Whatever that is. I digress from dinner. 

Back to dinner. Mmmmmm

 

 

I threw a squiggle of blue cheese dressing on top and a smidge more of Frank's. This totally came out awesome. I will definitely make this again. I've got the other half of the squash I roasted the other day and there is a green chile chix enchilada spaghetti squash bake in my future this week. Woot.