Hi Friends! How’s your Thursday treated you? Staying safe & warm I hope! I know many of you are affected by this polar arctic weather. Crazy weather! It’s 80 this week in Arizona which is warmer than normal. I seriously can’t imagine how you guys are coping. You probably wonder the same about me when it’s 115 here in the summer!
A great way to get warm is to get your fitness on whether it be at the gym, a class or at home! Growing up in Wisconsin, I know it is counterintuitive to do something active when it’s ridiculously cold outside. All you want to do is you want to do is hibernate in bed like a bear. Your motivation to get moving….imagining how warm you will be once you get moving!
Another great way to get warm is to make a warm & healthy slow cooker meal and I’ve got one for you today! It’s a confetti of winter vegetables. 🙂
I know this meal is going to sound weird, but it’s good! When I lived in Tucson, I frequented a local restaurant, Noble Hops http://noblehopspub.com/, that made something called the Gourd. It was a cool place to hang out, get a drink & eat a great meal that was a modern spinoff of a pub favorite. Anyway, I loved the Gourd so much I made my own version of it. It’s a vegetarian meal & wonderful to make in the winter.
Last year I started incorporating more vegetarian meals into my meal routines. My goal was to get more veggies in my diet and honestly, it’s not only helped me consume more veggies but also get more healthy, whole foods in my diet. Also, I’m not sure how true this is, but I’ve read there are environmental benefits of eating less meat. You may have heard of people doing “Meatless Mondays.” This notion came about from consuming less meat to improve the environmental footprint. I don’t stick to a vegetarian meal on a particular day of the week, but I do eat vegetarian several times a week.
This recipe makes about 6 servings depending on how large & how many squash you use. I once bought a squash the size of a football at farmer’s market & it yielded 10 gourd meals for me. Thankfully this freezes nicely!
Calories per bowl is about 286.
Tips & Tricks – I shred the zucchini & carrots the night before and store in the refrigerator. That way in the morning I can toss them in the crock pot after I make the spaghetti squash. By the way, zucchini freezes nicely too.
Hope you enjoy!
Question – what slow cooker meals do you love to make when it’s cold?