It's all about choices.  We hear or say that everyday.. especially while raising children....or puppies!  Puppy made some bad food choices the other day and it sent him to the vet's office for a two night stay and an IV drip!  He had the professional and scary sounding "garbage gut syndrome."  Garbage in; garbage out with a lot of other yucky stuff!  I won't go into it since I'm about to talk about yummy food.  Of course this is a blog about eating and dieting so....no, I won't go into it!  I remember receiving an email of an extremely, huge, larger than Mama Cass photo of a woman.  Nothing wrong with that, right?  Nope, she was buck naked.  Clothing can hide a multitude of sins, but a photo of yourself in your birthday suit?  Not so much!  I posted that photo on my fridge to remind myself to keep the fridge door shut.  I've also posted pig pictures/ bear pictures/ pictures of myself at a "larger than life" size and the problem with this trick is I know it is a trick and pretty soon I blindly open the fridge and ignore all reminders/ notes/ photos/ conversion charts and magnets that decorate said door.  All that  being said, I hope Puppy learned his lesson.  (I can dream, right?)

I learned my lesson, Momma!

Hey, let's see how fast I can open this moose up and eat its inners!

What about me?  Why aren't I getting any attention?

 Okay, enough animal talk, let's get cookin' and enjoy something that will serve as either a main meal or a side dish.  Peaches sent her recipe for spaghetti squash casserole.  Enjoy!

1 med size spaghetti squash, halved lengthwise and seeded

1 tbsp olive oil

1 med onion, chopped

1 can sliced mushrooms

1 tsp dried basil OR dried tarragon (chose your favorite but do not mix!)

¾ cup sour cream

¼ cup freshly grated Parmesan cheese

2 slices whole grain bread, cubed or shredded into crumbs

Preheat oven to 375 degrees.

Cook squash for about 40 min or until tender.  Shred with fork once cooled.  (This can be done the day before, if you’re pressed for time).

Place shredded squash in a lightly oiled casserole dish.

Cook onions and mushrooms in olive oil until tender.  Stir in sour cream, your favorite herb, and squash.  Stir in ½ of the bread crumbs and parmesan cheese.

Transfer to casserole, and top with remaining bread crumbs and parmesan.

Bake for about 25 minutes.

 Just a reminder, you can cook your spaghetti squash and use it instead of pasta.  Just cook your squash and shred like Peaches did in her recipe; then pour spaghetti sauce over the freshly cooked and shredded squash.  Add Parmesan cheese and consume.  Feel free to throw in a couple of meatballs if you want.  Now that's a meal!