Issue link: http://viewer.e-digitaledition.com/i/585984
THIS PUBLICATION IN NO WAY SEEKS TO SERVE AS A SUBSTITUTE FOR PROFESSIONAL MEDICAL CARE. CONSULT YOUR DOCTOR BEFORE UNDERTAKING ANY FORM OF MEDICAL TREATMENT OR ADOPTING ANY EXERCISE PROGRAM OR DIETARY GUIDELINES. CHI St. Anthony Hospital 2801 St Anthony Way Pendleton, OR 97801-3800 Calendar of Events AA MEETING Thursdays from 5:30–6:30 p.m. Conference Room #1 AMERICAN RED CROSS BLOOD DRIVE Third Monday of the month 1–6 p.m. Meeting Rooms 1 & 2 CANCER SURVIVORS SUPPORT GROUP Second Tuesday of the month 1–2 p.m. Meeting Room #1 CHILDBIRTH CLASSES Tuesdays 6–8:30 p.m. Nov. 3, 10, 17 Dec. 1, 8, 15, 22, 29 Call the Family Birth Center at 541-278-3261 for more information. EAST UMATILLA COUNTY BREASTFEEDING COALITION Contact Emily at 541-278-2627 for dates and times. HOSPICE GRIEF SUPPORT GROUP Contact Candy at 541-276-4100 for dates and times. REBOUNDERS STROKE & TRAUMATIC BRAIN INJURY SUPPORT GROUP First Thursday of the month Call 541-240-4212 for dates and times. MOM & BABY SUPPORT GROUP First and Third Fridays 9–11 a.m. Meeting Rooms 3 & 4 Contact Emily at 541-278-2627 Baked Spaghetti Squash Love spaghetti but not extra carbs? This healthy version of baked spaghetti from MelissaNa, RD, LD, CDE, Diabetes Educator at CHI St. Anthony Hospital, substitutes pasta with one of fall's most popular veggies. INGREDIENTS 2 4-pound spaghetti squash 1 24-oz. jar of no-sugar-added pasta sauce 1 cup chopped basil ½ cup shredded sharp or medium cheddar cheese, divided ½ cup shredded Parmesan cheese, divided 1 tsp canola oil or cooking spray DIRECTIONS Preheat oven to 425 degrees and grease a 2.5-quart casserole dish by spraying the dish with cooking spray or coating it with canola oil. Cut the spaghetti squash in half and remove the seeds. Microwave one spaghetti squash for 12 minutes or until soft. Repeat with the second squash and set the squash aside until they are cool to the touch. Scrape the spaghetti squash into a medium mixing bowl, and drain any excess liquid from the squash. Combine spaghetti squash, pasta sauce, basil, ¼-cup shredded cheddar cheese, and ¼-cup Parmesan cheese. Transfer to baking dish and bake uncovered for 30 minutes. Remove from oven and top with remaining cheese. Bake for an additional 35 to 40 minutes until the cheese is brown and bubbly. Cooking times will vary depending on the amount of moisture in the squash. NUTRITIONAL INFORMATION Serves 6 Calories: 206 Fat: 9.5g Saturated fat: 3.8g Sodium: 699.8mg Carbohydrate: 23.6g Cholesterol: 13.1mg Protein: 8.4g Fiber: 4.9g