I'm going South Beach! - Menus and Entertaining

Mel-icious · #31 (**permalink**) 11-06-2003, 02:22 PM

LMAO!! Yeah, me either.

Csara · #32 (**permalink**) 11-11-2003, 10:36 PM

This week:

M: turkey sausage chili

T: grilled marinated chicken ontop of a mexican salad (red onion, grape tomatoes, cukes, avocado, lettuce) with cilantro ranch dressing

W: turkey burgers, parmesan and garlic spaghetti squash, salad

That's it so far.

Mel-icious · #33 (**permalink**) 11-12-2003, 09:37 AM

Don'tcha love spaghetti squash? I'd forgotten all about it before SBD. You menu sounds so good, I could use some comfort food like chili right about now.

Deana · #34 (**permalink**) 11-12-2003, 11:30 AM

this might be a dumb question but does spagetti squash have less carbs than pasta or is it just 'better' carbs? I LOVE spag. squash and I haven't made it in years. I'd love to start making that as a side dish.

Csara · #35 (**permalink**) 11-12-2003, 11:53 AM

I really don't know about the carb count actually. But can someone please tell me that spaghetti squash has a different name like Cabaza or something like that??? I am such a tard...I thought I bought spaghetti squash but I just looked at the label and it says something else.

Deana · #36 (**permalink**) 11-12-2003, 12:05 PM

I did a quick little search...
spaghetti squash is also called Cucurbita pepo

Mel-icious · #37 (**permalink**) 11-12-2003, 01:27 PM

I don't know if one "carb" is better than the other, spaghetti squash is a winter squash, and winter squash is a bit higher than summer. I thought it was around 70, but I can't be certain, lemme see if I can find it again.

C, what did you buy, meaning what was the name? Does it look like this?

Mel-icious · #38 (**permalink**) 11-12-2003, 01:35 PM

I can't find the page. Anywho, I think it is close to Whole Wheat pasta, but lower than white pasta. I just love the way it tastes, there are so many different flavors you can pair with it, plus its high in beta carotene. That's why I cook alot of it.

Csara · #39 (**permalink**) 11-12-2003, 01:44 PM

I think what I got was Calabaza squash....which is considered the "cuban pumpkin".

I bought it already cut so unfortunately I can't tell what it looks like from the outside. I could have sworn it said spaghetti squash so they must have been right next to eachother and I accidently grabbed the wrong one. Oh well. It looks tastey.

Mel-icious · #40 (**permalink**) 11-12-2003, 01:52 PM

Uh-oh, not close to the spaghetti. It won't shred the way it does, your better off cubing it and roasting it, will still be delish.

HeavenLeigh · #41 (**permalink**) 11-14-2003, 01:42 PM

How did the grilled chicken on the mexican salad turn out? That sounds delish

Csara · #42 (**permalink**) 11-14-2003, 01:50 PM

Oh Krysti, it was delightful on the tastebuds!!

Meanwhile, I have somewhat moved to phase 2 which is much more tolerable since I have not been a good little meal planner lately. I just had an apple for the first time in 2 1/2 weeks.

Mel-icious · #43 (**permalink**) 11-14-2003, 02:27 PM

Delightful on the tastebuds huh? What are you a food critic now?

Seriously, what did you end up doing with the squash? Just roasting it? How did it taste? I've never had that type.

Csara · #44 (**permalink**) 11-14-2003, 02:32 PM

I baked the squash at 350 for like 40 mins until it was soft. Scooped it out of the skin and mixed with some smart balance spread. It was delish. Kinda tasted like mashed sweet potatoes. Didn't need salt or really any other seasoning. I have no clue what the GI level was though. Might have been really high. Do you know??

Mel-icious · #45 (**permalink**) 11-14-2003, 02:35 PM

Winter squashes are higher, but still okay to have on Phase2. Squash, especially the winter variety is very healthy for you. I love them. I haven't seen that variety around here, but it sounds like a butternut, am I close?