15 Weeks-Baby #3

Well my first trimester just flew by, and I hit 15 weeks yesterday. This pregnancy is going by so much faster than my other two. But I also have a 10 month old to keep up with, so I'm guessing that has something to do with it.

I am having a really easy pregnancy (other than some insomnia at night) and am really looking forward to next week when we find if we're going to add another girl to our clan or have a sweet little boy. Blakely is really hoping for a girl, Kevin of course wants a son, and I don't think Rowan cares either way. As for me, I will be perfectly happy with either (although a son would be a lot of fun).

Here is a little 15 week update along with some pictures.

How far along: 15 weeks
Weight Gain: 6 pounds (I blame the pizza and Mexican)
Maternity Clothes: Some. I'm still able to fit into some of my regular pants if I button them low but am definitely having to wear maternity jeans.
Sleep: Going to sleep is no problem. Staying asleep is another story. I'm already having a lot of insomnia in the middle of the night. I'm not uncomfortable at all, but I just can't seem to stay asleep.
Workouts: I'm still able to do my regular workouts but am really tired in the mornings and at night due to the insomnia. Therefore, I usually pick sleeping over working out. I need to do better about making time for my workouts because they always make me feel so much better.
Best Moment This Month: Having an unexpected ultrasound
Worst Moment This Month: The extra ultrasound being due to finding no heartbeat at 12 weeks. That was the longest 30 minutes of my life!
Cravings: Ice cream (Dairy Queen Blizzards) and lots of fruit
Food Aversions: Still my Shakeology and sometimes coffee
My Favorite Things: My yoga pants from Target. 

Cheesy Pumpkin Spaghetti Squash Casserole

Who loves pumpkin? I do, I do!!

I absolutely LOVE pumpkin and am always excited when I find a recipe where I can use it. I came across a version of this recipe yesterday on www.skinnytaste.com and knew I had to try it. The original recipe uses whole wheat pasta, but I'm always looking for ways to make recipes healthier so I decided to use spaghetti squash instead. I also tweaked a few other things to make it my own.

Also, if you're not the biggest pumpkin fan, you could always substitute other things for it. Next time, I may try cream of chicken or cream of mushroom soup because I'm sure that would be just as yummy!!

First you want to put your spaghetti squash in the microwave for about 10 minutes to soften it. Otherwise it will be too hard to cut. Next, cut it open and scoop out the seeds and yucky stuff. Then, bake it at 350 degrees for about 45 minutes or until it is cooked enough to easily separate with a fork. You then want to use a fork to shred it like pasta and place all the spaghetti squash in a bowl.

Now you're ready to start cooking!

Ingredients

1 whole spaghetti squash

6 slices turkey bacon (cooked and crumbled)

15 oz canned pumpkin puree

1 cup reduced sodium chicken broth

salt and fresh pepper to taste

1/2 tsp fresh rosemary, chopped

2 cups shredded cheese (I used a pizza blend that included Romano, mozzarella, Parmesan, and provolone) 

pinch of garlic powder

Directions

1. Cook the spaghetti squash and separate with a fork. Place in a separate bowl.

2. In a large saucepan over medium heat, combine the canned pumpkin, chicken broth, rosemary, and turkey bacon. Stir until it is well combined and heated. 

3. Add in the spaghetti squash and stir until it is coated well with the pumpkin mixture. 

4. Add 1 cup of the cheese and continue stirring until it is melted.

5. Place the mixture in a large bakeware dish (mine was 2 quarts). Cover with the remaining cup of cheese.

6. Bake at 375 degrees for 25-30 minutes.

7. Enjoy it with a little garlic powder if you like!!

Calories for 1 cup: 180

I used a lot of cheese since I was saving on calories by using the spaghetti squash. However, if you cut out some of the cheese, you can make it even healthier!