What’s up? I feel like it’s been awhile. Sometimes I just don’t feel like blogging or sharing what I’m eating, or really anything else, but then someone nice says that they read it, and it’s helpful, so I’m trying to keep it up. If you’ve been reading this blog for awhile now, you’ve obviously been able to see that I aint da bess writur. But I’m trying guys. And I just want all of you to see that it’s not so bad to live a healthy lifestyle. And you can still be somewhat of a fun person while you do it. 

Last Saturday at the Greenville Games, I met this girl named Hannah. She is a registered and licensed dietician, and recently moved back to the Upstate after living in Ohio for awhile. She is the director of Nutrition Revolution. <—-You can check them out by going to that link. Anyway, she’s really smart – a lot smarter than I am when it comes to how to fuel your body. So, I reached out to her, and she’s helping me to be able to actually eat more good food so I can take my training up a little bit without feeling so dang tired all the time – especially right in the middle of a workout. After I told her all that I had been consistently eating and how I’m a creature of habit, she figured out that on a normal weekday, I wasn’t getting in nearly enough calories to support my activity level (Although I didn’t really tell her about the dark chocolate chips I eat every day, so I’m sure it’s really a little more than that). Whoops. But in a nutshell, my body has been fueling off of muscle, and not the carbs it needs to workout and push hard <—this is why I tell people to measure their food and take into consideration their activity level. So, lesson here: Seek out people who are smarter than you. I thought that what I was eating was fine for me, but it wasn’t. I feel great about helping other people eat to maintain or lose weight, but I wasn’t able to help myself on my own. So, I’m pretty excited about all the carbs I get to eat now — still mostly good carbs like veggies, of course, but definitely some more complex ones in there, which I’m going to learn to love.

I dunno if it’s mental, but as far as energy goes, I’ve felt pretty freaking amazing today – despite those Wodapalooza Team Qualifiers, so there’s that. Hannah gave me some recipes to try out, so you’ll be seeing some of those on here because they look good. 

We made this one Sunday night. It’s a recipe she gave me, so she gets the credz, but our’s was a little different. Turns out I forgot to thaw out our ground beef, so we went with ground turkey. Also, I’m not a huge kale fan, and we had some spinach that was about to go bad. We also aren’t much for cheese, unless it’s goat cheese, so we went with that. Obviously my variation is a little different from her’s, (so you’ll see that in the parentheses in the recipe). 

Beef and Kale Stuffed Spaghetti Squash


5 Servings

Prep time: 10 minutes

Cook Time: 50 minutes 

Total Time: 60 minutes


  • Spaghetti Squash –  1 large.

  • Olive oil – 2 tsp.

  • Onion – 1 small, diced.

  • Garlic Cloves – 2 minced. 

  • Sausage or beef – 1 lb (we used ground turkey – only because I forgot to thaw out the beef).

  • Kale – 1 bunch (We used spinach, only because our’s was about to go bad. – 2 cups.)

  • Salt – 1/2 tsp. 

  • Pepper -1/4 tsp. 

  • Cheese – 1/2 cup optional. (We used goat cheese for topping – about 1 oz/serving, so nothing crazy, but itz guuuuuuud).


  • Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with

    cooking spray.

  • Slice the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it). 

  • Place each squash half, cut side down, on baking sheet.

    Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. (You’ll be able to tell by pushing on the outside or putting a fork into the inside of the squash to see if it’s tender).

  • While squash is cooking, prep the filling.  

    Heat olive oil in a large skillet over medium heat. Add onion and saute for 2-3 minutes, until tender. Add garlic and saute another 30 seconds.


    Add sausage or beef (we used ground turkey) and cook until well browned on both sides and cooked through, breaking it up with your spatula as it cooks, about 7-8 minutes total.

  • Next, add the kale (we went with spinach) to the pan and stir to combine and help it wilt down. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Once kale (spinach) is wilted, turn off heat, and set pan aside. 

  • When the spaghetti squash is cooked, season the inside of each squash with the remaining salt and black pepper. You can either use a fork to pull out the strands of each squash first, or you can add the kale and sausage stuffing right on top. (We added our’s right on top). 

  • Sprinkle each stuffed spaghetti squash with 2 tablespoons of parmesan cheese (-optional. We used goat cheese – about 1 oz/serving). 

  • Return spaghetti squash to oven for about 5-7 minutes to let everything set in. 



  • We had enough left over for lunch the next day, and the day after that.