We’re mixing up our veggies so we don’t get bored eating the same few vegetables.

Squash is one of our favorites as it’s really low in calories, and really versatile.

Last night I made a baked zucchini and yellow squash tart. I gave the dish a really light spray with olive oil, layered in thinly sliced zucchini and yellow squash, seasoned each layer with lemon sea salt, fresh ground black pepper and garlic and sprinkled a few table spoons of grated Parmesan in the middle layer and on top. Baking at 425 for about 25 minutes.

The second one Chuck made! Spaghetti Squash and Chicken Parmesan – baked spaghetti squash is a great substitute for spaghetti but only 130 calories in an entire pound with about 18g of carbs!

Chuck roasted the spaghetti squash in the oven for about 45 minutes and scraped out the middle, tossed it in spaghetti sauce, some fat free ricotta cheese, topped it with some baked Italian seasoned chicken breast and a little lite mozzarella cheese!

YUMMM!