We all have our quirks, right? I’m pushing 50 and I love amusement parks. I always have. My brother is 12 years younger than me, and I can remember him tagging along with me on a roller coaster when he was 6 and I was 18. He left nail marks in my leg, but he insisted that he loved it. When my daughter came along, my mom would babysit while my brother, then 15 to my 27, went with me to Six Flags. And when my daughter was old enough, Disney World became our thing. We’ve gone every year or two since she was about six. Sometimes twice a year. A couple of years, we went three times. She’s 27 this year, and she still loves it. This past weekend was her first anniversary. My daughter is an emergency medicine resident, which means she’s broke for at least another two years. And my son-in-law took the bar in February and doesn’t have his results back yet. That means he’s also broke. So my daughter called me to tell me she just happened to have five days off this past weekend and asked if we could all go to Disney. I pointed out that it was her anniversary, and it seemed it would be more appropriate for her husband and her to go by themselves. She reminded me that they couldn’t afford to go much farther than the end of their driveway. And that’s how we ended up going on a family vacation for my daughter’s anniversary. I still had the top tier to my daughter’s wedding cake in my freezer, and she asked me to bring it. I’ve always thought that was a weird tradition, and I couldn’t imagine that frozen, year-old cake would be any good. Still, she asked, and there’s not much I wouldn’t do for my daughter. So I put it in a cooler and drove it down to South Florida. They shared it with us. It wasn’t half bad. Happy anniversary, guys. But now I’m back home after a week in (mostly) sunny Florida. I’ve been eating restaurant food until it’s coming out of my ears. It’s time for something healthy. At first glance, you wouldn’t think this qualifies. That’s the beauty of it–it’s good for you, and it tastes amazing. Enjoy!
1 spaghetti squash 1 lb. lean ground beef 1/2 diced onion 1/3 c. nonfat Greek yogurt 2 T. tomato paste 2 eggs 1 tsp. Worcestershire sauce 2/3 c. fat free shredded cheddar cheese 10 sliced dill pickles Preheat oven to 400 degrees. Cut squash in half lengthwise and remove seeds and pulp. Lightly spray the insides with cooking spray, then place both sides face down on a foil-lined baking sheet. Bake for 30 minutes. When squash is done, remove from oven, cool slightly, and scrape insides with a fork to remove flesh. Press strands into the bottom and sides of a pie pan or 8×8 baking pan. Set aside. Spray a skillet with cooking spray, then brown onions until clear. Add ground beef and cook until browned. Remove from heat and drain any excess fat. In a medium sized bowl, mix tomato paste, yogurt, eggs and Worcestershire sauce until well blended. Add ground beef and blend again, then pour mixture over squash and spread until even. Sprinkle cheese over the top, then spread pickles on top of the cheese. Bake for 40 minutes.