Easy Spaghetti Squash Bowls Meal Prep
Uff, where do I even start? It’s been awhile since I’ve written a post here in the blog. But with so much going on in the world, I didn’t find the right time or appropriate words. Although I’ve gotten back into my old routine (for the most part), it’s inevitable to ignore the fact that our “normal” still far away.
To give you a quick update on my life, I moved to Florida for some time during the quarantine. Being close to family and loved ones was very helpful during such uncertain times. I was lucky enough to work remotely during that time. Now, I’m back in H-town which means back in my kitchen cooking and creating new recipes.
To celebrate my comeback, I would like to share with you my most recent meal prep. These Spaghetti Squash bowls are super easy to make and taste amazing! I came up with this recipe as I wanted to have my meals portioned and ready to go for the whole work week.
Spaghetti Squash Bowl Meal Prep
To meal prep these Spaghetti Squash Bowls you need:
- 1 medium spaghetti squash
- 1 lb ground turkey or beef
- 1 jar of tomato sauce (I used Rao’s)
- Fresh mozzarella
- Fresh basil
- 1 medium yellow onion
- 2 cloves of garlic
- Mushrooms (optional)
Start by cooking the spaghetti squash. Cut the squash in half, lengthwise and spray with olive oil. Season with salt and pepper and place on a baking sheet skin side up. Cook in the oven for 45 minutes at 350 degrees. Meanwhile, dice your onion and garlic and add to a heated pan with olive oil. Saute until fragrant. Add your mushrooms (if using) and saute for another 2 minutes. Then, add you meat, season with salt and pepper and cook fully. Reduce heat to simmer, pour your tomato sauce and cook for another 10-15 minutes.
When the squash is ready, remove from the oven and using a fork remove pulp. It should come out looking like thin spaghetti noodles. Add the squash to your glass containers forming a thick layer at the bottom. Then, add ground beef/turkey mixture. Top with sliced mozzarella and place back in the over for another 5 minutes. Just enough so that the cheese is melted. Take your containers out of the oven and top with fresh basil.
Spaghetti Squash Bowls Storage
You can store these Spaghetti Squash Bowls up to 4 days in the fridge. You might be able to store them a little longer, but it’s not recommended if you want to maintain the freshness. To extend the life, you can store them in the freezer. However, please note that I haven’t tried freezing these bowls so I can’t guarantee the flavor.
If you are just getting involved in meal prepping, this recipe is great to follow as it doesn’t involve too many ingredients and complicated steps. I hope you give these Spaghetti Squash Bowls a try. If you try them let me know in the comments. Enjoy!
Spaghetti Squash Bowls Meal Prep
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef/turkey
- 1 jar tomato sauce (I used Rao's)
- 6 oz fresh mozzarella
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 oz baby bella mushrooms (optional)
- fresh basil for topping
- salt and pepper to taste
- olive oil as needed
Instructions
- Preheat oven to 350 deg.
- Cut spagueti squash in half, lengthwise. Spray with olive oil and season with salt and pepper.
- Place spaghetti squash halves (skin side up) onto a baking sheet lined with parchment paper.
- Place in the oven and cook for 45 minutes.
- Meanwhile, heat olive oil on a skillet over medium high heat. Add diced onion and garlic and cook until fragrant. Add the mushrooms and cook for another 3-4 minutes.
- Add ground turkey/beef, season with salt and pepper and cook until no longer pink.
- Reduce heat to simmer and add tomato sauce. Cook for 10-15 minutes.
- When the squash is ready, remove from oven and let it cool down a bit
- Using a fork scrape all pulp. You should end up with skinny looking spaghetti noodles.
- Distribute spaghetti squash among the containers by forming a thich layer at the bottom.
- Then, evenly add ground turkey/beef mixture.
- Top with sliced fresh mozzarella and place back in the oven for another 3-5 minutes. Just enough time to melt the cheese.
- Take containers out of the oven, topped with chopped fresh basil and you are done!