This whole daylight savings thing has really been bumming me out. I probably have experienced the sun going away every year of my life, but for some reason it’s really hitting me this year. I’m not a morning person so I don’t get much out of the extra sun in the morning since I’m asleep for most of that time.
However…I try not to sit around and be a grump about something that I can’t change. So I decided to make a change about myself. Ready yourself world:
I’m going to become a morning person!
I’ve been waking up an hour early (which really isn’t all that early since I was waking up 20 minutes before I needed to go to work up until this point) so that I can work out, shower, and eat breakfast at home in the morning.
I’ve heard that there are a ton of benefits to morning exercise like increased energy throughout the day, better focus, and improved metabolism. These are not things that I’ve really found to be true yet, but three days in probably isn’t a long enough time to make that decision.
What I’ve learned so far is that it is very helpful to prepare everything for yourself the night before so that you don’t have to wake up even earlier to find your clothes and to grab your weights. I learned this because I didn’t do that the first day and so I had to cut out almost 10 minutes of my workout. Nonetheless, I still consider this a huge progress.
Part of this development is that I need to go to sleep earlier at night to help me be an “earlier” riser which sort of changes my entire evening. This is where this next recipe is super duper helpful to help you get your dinner ready a lot sooner!
Pizza Spaghetti Squash
If you follow me on Instagram, you’ll know that I’ve been trying out a new type of squash every week this month. So I snagged a spaghetti squash and decided to try out a pizza flavored version of it.
I really sped up the process by roasting the squash the night before while I was cooking dinner and refrigerated it so that it would be done really fast the next day.
To roast a spaghetti squash, you cut it in half lengthwise, scoop out the seeds, brush some olive oil on the inside, place it face down on a baking sheet (covered in foil for easy clean up) and bake at 400° for 30 minutes.
Next, you use your fork to pull the squash into strings so that it’s shredded. Just leave the shredded squash inside the skin and place both halves into a gallon bag overnight.
So the next day, I got home, set my oven to 350,° and placed each of my squash halves onto a pan. I’ll be honest with you, I just used the same pan as yesterday to save the aluminum foil that I had already pulled out.
I opened a can of Contadina Tomato Sauce and poured about 1/4 cup onto each half and mixed the sauce into the shredded squash.
Next, I added a pinch (about two tablespoons in this case) of cheddar cheese and a teaspoon of fresh basil (optional) from a Gourmet Garden Stir-In tube to each half and stirred it in.
Finally, I split 1/3 cup of mozzarella and 1/3 cup of cheddar cheese between the two halves. I topped it all off with mini Hormel pepperonis.
Finally, I placed both halves in the oven for 20 minutes. So for the day-of dinner, I only needed 30 minutes to prepare this pizza spaghetti squash.
Pizza Spaghetti Squash
Prep Time: 15 minutes
Cook Time: 50 minutes
1 spaghetti squash
1 tbsp olive oil
1/2 c Contadina Italian Herbs Tomato Sauce
1/3 c + 4 tbsp Cheddar Cheese OR Daiya Cheddar Style Shreds
1/3 c Mozzarella Cheese OR Daiya Mozzarella Style Shreds
2 tsp Gourmet Garden Stir-In Paste Basil OR Chopped Fresh Basil (optional)
1/4 c Hormel Mini Pepperonis
- The day prior, roast your squash. Or you can do this the same day.
- To roast your spaghetti squash: cut it in half lengthwise, scoop out the seeds, brush olive oil on the inside, place each half face down on a baking sheet (covered in foil for easy clean up) and bake at 400° for 30 minutes.
- Remove your spaghetti squash from the oven and use your fork to pull the squash into strings so that it’s shredded. Leave the shredded squash inside the skin. If you are preparing for the next day, wait until your squash cools slightly and place both halves into a gallon bag in the fridge overnight.
- Preheat oven to 350°.
- Place both squash halves on a baking sheet (covered in foil) and split the tomato sauce between each squash half. Stir.
- Add 2 tbsp cheddar cheese and a teaspoon of basil to each half. Stir.
- Sprinkle the remaining cheeses split between each half and top with Hormel Mini Pepperonis.
- Bake for 20 minutes at 350°.
*This recipe can be made vegan by removing pepperonis and using Daiya style cheese.
*Consider serving directly out of the squash halves.
Hey Champ, thanks for sticking with me! If you have any great advice for turning me into a morning person, share it in the comments below!
If you liked this recipe, post it on Pinterest!