Spaghetti Squash Pasta Meal Prep 2 Ways Recipe By Tasty

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SPAGHETTI SQUASH "PASTA" MEAL PREP 2 WAYS RECIPE BY TASTY



Spaghetti Squash

Here's what you need: spaghetti squash, olive oil, salt, pepper, asparagus, cherry tomato, garlic, dried basil, boneless, skinless chicken breasts, pesto, marinara sauce, mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
salt, to taste
pepper, to taste
4 cups asparagus
2 cups cherry tomato
3 cloves garlic
1 tablespoon dried basil
3 boneless, skinless chicken breasts
¼ cup pesto
½ cup marinara sauce, divided
2 oz mozzarella cheese, sliced and divided
fresh basil, chopped to serve

Steps:

  • Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
  • Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
  • Preheat oven to 400˚F (200˚C).
  • Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
  • Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
  • Bake for 30-45 minutes, or until squash reaches desired tenderness.
  • While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
  • Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
  • Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
  • Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
  • Add 2 tablespoons of pesto to two of the containers.
  • Add ¼ cup (65g) of marinara to the other two containers. Top with mozzarella.
  • Distribute cooked vegetables and chicken evenly between all four containers.
  • Seal containers with secure lids and store in the fridge for up to 4 days.
  • When ready to serve, reheat and stir everything together to distribute sauce.
  • Garnish with basil, and enjoy!

Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams, Fat 20 grams, Fiber 7 grams, Protein 46 grams, Sugar 10 grams

EASY SPAGHETTI SQUASH SPAGHETTI



Easy Spaghetti Squash Spaghetti image

This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.

Provided by Tracy E

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 2

Number Of Ingredients 4

1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
  • Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg

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