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!
- 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?