Food prepping on Sunday’s has quickly turned into a weekly tradition of mine. When working full time and trying to stay social, it’s easy to fall behind in your healthy food goals. By making a few go-to meal options that you can easily grab throughout the week, it really helps me stay on track, and also save some money!

A few weeks ago, I made Ground Turkey & Veggie Spaghetti Squash for lunch options throughout the week. I’ve been trying to cut down on my carb intake, and spaghetti squash is such an easy & tasty way to do so!

You’ll Need:

• 1 large spaghetti squash
• 1 lb ground turkey (chicken or beef would also work)
• 1 large green bell pepper
• 1 large yellow onion
• A handful of cherry tomatoes
• 3 large handfuls of raw spinach
• 2 tablespoons of EVOO
• Fresh minced garlic
• 2.5 cups pasta sauce of your choice
• Garlic powder, onion powder, black pepper, red chili flakes – cater to your specific tastes

**If you do not know how to make a spaghetti squash, don’t be scared to try it out! I explain my easy method HERE!**

While your squash is cooking, brown your meat with desired seasonings & 1 tablespoon of EVOO. After it is browned, add the bell pepper, onion, spinach, minced garlic, and tomatoes. Cook on medium with 1 tablespoon on EVOO until soft. Add your sauce and allow it to simmer all together for about 10 minutes.

Split up the squash into 5 containers & top with 1/5th of the sauce mixture!

This will store in the fridge for a week.

Do you food prep? What’s your favorite meal to make ahead for the week?