Meal Prep Spaghetti Squash with Roasted Veggies

Some weeks I need to shake up my regular meal prep routine! I almost always do brown rice, chicken and veggies because it is the easiest thing for me! But after awhile, I get tired of the same old same old. That's why I started incorporating spaghetti squash into my meal prep rotation! It is so good! It makes you feel like you are eating pasta, without actually eating all the carbs! I love it! Make it with me!

Spaghetti squash is super easy to cook up! You can do it in the oven or in the Instant Pot! I will put instructions to both in the recipe below! For the roasted veggies, you just want to be careful that you don't burn them! Set the oven to 400, and let them roast for the first 10-12 minutes, undisturbed. Then, start peaking in and watching them after that. Everyone's oven is different and cooks differently! You want them to be roasted and browned, but not black.

For the chicken, I recommend using whatever is your favorite! In these pictures, I used some leftover shredded chicken I had in the fridge! You can also use rotisserie chicken, precooked chicken strips, or you can bake or grill up some chicken! Whatever way is your favorite to eat it, I would cook it that way!

Meal Prep Spaghetti Squash with Roasted Veggies 
Yields 4 Bowls

1 large or 2 small Squash
2 tablespoons olive oil
Salt and Pepper to taste
1 broccoli crown
1 cauliflower crown
2 cups cooked chicken
1 cup favorite marinara sauce

For the squash: slice the squash in half, width wise. Remove all the seeds. Splash olive oil in the inside and season with salt and pepper. Cook using your preferred method.
Instant Pot: place squash in Instant Pot. Add 1/2 cup water to the pot and place the lid on. Set timer on manual to 8 minutes and let the squash cook. Quick release. Remove squash from pot and separate noodles with two forks.
Oven: preheat oven to 400 degrees. Place the squash rounds face up on a cookie sheet. Bake for one hour or until squash is soft and golden. Separate noodles with two forks.

Roasted Veggies: preheat oven to 400 degrees. Prep veggies by cutting and chopping them into bite sized pieces. Place on cookie sheet. Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes to one hour.

Assembly: place 1/2 cup of the squash noodles in a meal prep bowl. Add in the chicken, roasted veggies, and sauce to the bowl. Seal and store in the refrigerator for up to 4 days.

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