The Southern Belle Blogs

life as a semi-crunchy mom

Author: emielli (page 1 of 28)

Enter to Win: Tula Baby Carrier

This morning I went to the grocery store for the first time with Lil Bean in his carrier. The past few times I had gone, it was only to pick up an item or two, so I had simply carried him. I knew that this time I would be spending a decent amount of time in the grocery store and wanted a way to keep Lil Bean snug and comfortable.

Enter babywearing. I love babywearing. When I first became pregnant, a baby carrier was one of the first things that I added to my registry. I ended up getting the Ergobaby Baby Carrier with a Easy Snug Infant Insert. Lil Bean loves being carried around in what is essentially a reverse backpack. It keeps him close to us and typically he falls asleep. In the grocery store, he was wide awake, looking around, but content.

When Caleb gets especially fussy, it’s nothing for Robb to put him in the carrier and swing him around the house. After a few minutes, it’s lights out.

I’ve teamed up with some other moms to giveaway this great Free-to-Grow Baby Carrier from Tula in the Blossom print, valued a $160. See it here!

February 19-March 1 at 11:59 pm ET. Open to US residents, 18+. Winner drawn on March 2 and will be notified within 48 hours.

a Rafflecopter giveaway

Stuffed Spaghetti Squash [Recipe]

Sometimes it’s the little changes you make that add up and create a bigger impact on your life – i.e. substituting one ingredient for a healthier alterative. One of my favorite ingredient swaps is to use roasted spaghetti squash in place of pasta.

One of the biggest benefits of eating spaghetti squash is that it contains 9% of the recommended daily intake of dietary fiber, while also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium. It also contains folate, which supports the formation and development of new cells and helps prevent birth defects, making this squash an ideal food for pregnant women.

Spaghetti squash is super easy to prepare. Basically you just cut it in half, remove the seeds and roast for about an hour until tender at 400*F. From there, the possibilities are endless. I like to stay pretty simple and stuff my spaghetti squash with my favorite spaghetti sauce. It creates a meal that I can prepare pretty easily on a weeknight. Let’s face it, after a long day of work, the easier your supper comes together, the less likely you are to indulge in junk foods or takeout.

It’s almost embarrassing how easy this recipe is. To be honest, I wouldn’t even call it a recipe, more like a rough guide. Give it a shot though and let me know what you think!


Print Recipe
Stuffed Spaghetti Squash
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Instructions
  1. Preheat your oven to 400*F. While your oven is preheating, carefully slice your spaghetti squash in half lengthwise. Scoop out the seeds, leaving just the flesh. Rub a little bit of olive oil into the flesh, then salt & pepper the cavity.
  2. Place the spaghetti squash, cut side down, on a baking sheet. Bake for about an hour or until the flesh is tender.
  3. While your spaghetti squash is cooking, prepare your spaghetti sauce. If you make your spaghetti sauce from scratch, you can control the amount of salt and sugar used. I like to add cooked onions and browned hot Italian sausage to my sauce.
  4. Once your spaghetti squash is cooked, fill the cavity with your sauce. Top each half with 1/4 cup of cheese and cook until cheese is melted, about 10 minutes.
Recipe Notes

3 cups of spaghetti sauce is equal to one regular jar of sauce. That doesn't include any add-ins such as ground beef, beans, or anything else of the sort. If you have left over sauce after stuffing your squash, save it for another day or simply spoon it over your squash when you serve it.

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