Have you Heard of Yerdle? A few of my friends love it, and it’s pretty cool! It’s a great way to swap the junk laying around your house for stuff you actually need!
Swapping gets you better deals than shopping this holiday season! Join Yerdle and swap your stuff for new treasures you’ll love.
Sign up today to get $35 Yerdle Dollars + Free Shipping on your first purchase. Choose from over 70,000+ items — from dresses to shoes, purses to kid’s toys, home decor and more.
How it works: :
1. Click the link and sign up to claim your $35 Yerdle Dollars
2. Download the Yerdle App to see all 70,000 items
3. Pick out an item you want for $35 Yerdle Dollars or less, and pay no shipping fee or service fee! You must enter a valid credit card to check out.
4. Post your own items to earn more Yerdle Dollars and keep swapping.
Note: This offer is available to new users only. If you add 2 or more items to your cart, you’ll be charged a $2 “bundle fee” upon checkout.
I just joined! I can’t wait to start clearing out some of the stuff I’ve been holding onto!
We eat a lot of veggies. That was one of the huge lifestyle changes we made a few years ago that has helped us maintain healthier weights.
One healthy swap we made was to spaghetti squash instead of pasta. A lot of healthy/food swap websites like Hungry Girl tout Spaghetti Squash as a good substitute for carb-y noodles.
Here is a quick tutorial on making spaghetti squash.
- Select a squash that is firm and unblemished. Not sure what they look like? Here is the wikipedia article all about the vegetable with a few pictures.
- Chop the end with the stem off. You’ll need a good sharp knife. I love our Henckels Meat Cleaver.
- Chop the squash in half. I do it length-wise, so it takes less time to cook in the oven.
- Take a spoon and scoop out the stringy guts and seeds. Discard them.
- In a large glass baking dish, place the squash halves cut side down. Pour a 1/2 cup of water into the bottom of the baking dish.
- Bake at 350 for 30-45 minutes or until the squash are fork tender (about the same feeling as a baked potato).
- Remove baking dish from oven and set the squash halves on a cutting board. Allow to cool for 10-15 minutes, or until you can comfortable handle the vegetable.
- With a fork, “rake” the interior of the veggie. The “meat” of the interior should flake off in long strings that resemble broken spaghetti.
- Once complete, discard the exterior of the squash.
- Toss the “spaghetti” with the sauce of your choice.
1 medium sized spaghetti squash serves 2-3 people, with a serving size of about 1 1/2 cups. It’s yummy with sauce (Spaghetti/red sauce, pesto, or even a cheesy sauce), or just a little butter and herbs. It’s a great way to get extra veggies into your diet, or if you’re Gluten Intolerant, it’s cheaper (and tastier) than GF pasta.
Later today, I’ll be posting a recipe that uses spaghetti squash as a main ingredient! With winter veggies starting to make an appearance in grocery stores and farmers markets, you’ll start seeing more and more squash!