We are trying to continue the Jillian Michaels diet this week. It's it bathingsuit season and I am SO not ready. Our family vacation is now just 1-1/2 weeks away. We can't wait, relaxing by the pool all day long..... sounds like Heaven to me!!! (and just a little secret, when I am on vacation at the all inclusive Beaches Resort, I am gonna eat whatever I want.....yahoooooo!!!)
We do however just LOVE LOVE this Jillian Michaels cookbook and will be sharing a lot more recipes from here. And since we are going to try and eat more healthy this summer, I am sure there will be plenty of recipes to talk about.
Steak and Spaghetti Squash
from Jillian Michaels Self Magazine
1 spaghetti squash
1/2 cup red onion, chopped
1 tsp olive oil
1 chopped garlic clove
2 cups tomato, chopped
2 tbsp basil, chopped
3 oz flank steak
Cut 1 spaghetti squash in half; discard the seeds and pulp. Place on a baking sheet rind side up; bake at 375 for 45 minutes. Run a fork down the squash from top to bottom to seperate strands. Saute 1/2 cup chopped red onion in 1 tsp olive oil with 1 chopped garlic clove until soft, 5 minutes. Add 2 cups chopped tomato; cook until a sauce thickens. Pour sauce over 3 cups spaghetti squash; top with 2 tbsp chopped basil. Seve with 3 oz flank steak, broiled for 7 minutes, turn once.