Meal Prep Sunday – Spaghetti Squash Bake
This week for our meal prep (similar to last week) we are doing something new (Spaghetti Squash Bake), and something we have done before. This tends to happen… When we find something super good, we run with it a few times.
Our first meal (which will be lunch) is a Spaghetti Squash Bake. If you’ve never tried spaghetti squash before, you are definitely missing out.
I actually prefer it to regular spaghetti. And the best part is that you don’t feel that bloated blood sugar spike that you get from regular spaghetti. Win, win!
Our dinner will be the Buffalo Chicken Sweet Potato dish that we made a couple of weeks ago.
This was probably my all time favorite meal prep dish (so far), and I wasn’t the only one who liked it…
Click here to get to the Buffalo Chicken Sweet Potato meal prep
Spaghetti Squash Bake – Lunch
This year we were blessed by the spaghetti squash gods! Emily’s mother (Sue) grew us dozens of the best spaghetti squat I’ve ever had. We had so many spaghetti squash that we were giving them away in boxes at the gym.
INGREDIENTS
- 4 small spaghetti squash
- 2 red peppers
- 4 cups of organic Trader Joe’s kale
- 1 onion
- 1 box of cremini mushrooms from Trader Joe’s
- 1 small fresh ball of mozzarella from Trader Joe’s
- 1 jar of tomato basil marinara from Trader Joe’s
- Dash of salt on veggies
- Dash of pepper on veggies
- 1 16 ounce package of Isernio’s Premium Ground Chicken from Safeway
- 1 16 ounce package of Hempler’s Mild Ground Italian Sausage from Safeway
COOKING INSTRUCTIONS
- Poke some holes in your spaghetti squash, and bake at 400 degrees for around 1 hour and 15 minutes
- Chop peppers, onion, and mushrooms, then add to medium saucepan with salt and pepper. Cook until desired crispness is achieved.
- Add veggies to casserole dish.
- Cook meat on stovetop until fully cooked.
- Once meat is cooked, mix in pasta sauce.
- Scoop seeds out of spaghetti squash. Then scoop the spaghetti part of the spaghetti squash, and layer it on top of the veggies in the casserole dish.
- Strategically add the mozzarella into the casserole dish.
- Layer cooked meat and pasta sauce into casserole dish, and bake at 375 for 15 minutes.
SERVING INSTRUCTIONS
This dish could be stored in the casserole dish, and scooped onto plates every lunch, OR (and a better idea) scooped into individual glassware, and stored in the fridge.
Nutrition Info Per Meal
This will provide 8 meals (Monday – Thursday)
Calories 392
Fat 22 grams
Carbs 17 grams
Protein 33 grams
The taste report:
This is a very good taste and texture meal. Especially if you like a spicy sausage pasta. I ate this with some oatmeal on the side as my pre workout meal. By pre workout, I mean about 2-3 hours before my CrossFit workout.
Buffalo Chicken Sweet Potato – Dinner
This is the dish that we made for lunches last week, and it can easily go for a dinner or lunch. Click here to get all the info for this dish
Snacks For This Week Include
- BHU Fit Bars – Lots of flavors
- Trader Joe’s Pumpkin Seeds
- Trader Joe’s Plantain Chips
- Quest Bars – Double Chocolate, Mint Chocolate, and Chocolate Chip
- Cliff Bars – Chocolate Chip, Coconut Chocolate Chip, and Brownie
- Oatmeal, lots, and lots of oatmeal!
