Total weight loss: 24.5 pounds

Tuesday morning started with a tasty low carb banana cream pie yogurt. The boss bought pizza for everyone for lunch, so I had the toppings off of three pieces and a healthy salad.

After work, we worked on the house, put down some more molding and a couple of thresholds, then called it a day. I decided to make Cincinnati chili over spaghetti squash, since I hadn’t had it in awhile.

The sauce was simmering and it was time to start cooking that difficult spaghetti squash. Half the time, it’s so tough that I can’t cut into it. Other times, it takes a really long time to cook, and one time, it blew up in the microwave.

This time my process worked like a charm. Here is my secret method:

1. Stab the squash with a fork about 10 times in various places.

2. Put it in the microwave for 6 minutes.

3. Take it out and find it is still hard.

4.Nuke it for another 6 minutes.

5. Remove with oven mitts and plop onto a large cutting board

6. Slice in half long-ways

7. While holding in place with hotpad, scoop out seeds and membranes with large serving spoon (don’t take too much; only the really obvious goopy stuff)

8. Put one half in a flat glass cooking “Pyrex-type” dish and put about an inch of water in the bottom

9. Microwave for approximately 10-12 minutes

10. Remove with oven mitts, place on cutting board and use the large spoon to scoop out the spaghetti

If you’ve done it right, the shell should be very thin and all the squash should be scooped out

Look at that delicious bowl of “spaghetti.”

I portioned some out for Rick and myself, topped it with Cincinnati chili, onions, grated cheese, and soy black beans. Yum de yum yum! And plenty of Chili leftover for tomorrow.