Although meal prepping in advance always makes you feel (and perform) better in the long run, sometimes the idea of spending several hours once or twice a week doing it can be an obstacle itself. This dish is one of my favorite fast + easy meal preps that is delicious + comforting, but nutrient-dense and oh-so-good for you.
NON-CRAP “CONVENIENCE” FOODS DO EXIST – AND DON’T NEED TO BREAK THE BANK
To up the anty and really pique your interest, I’m using all “convenience” foods: jarred marinara sauce, pre-made meatballs and frozen broccoli. If you were really lazy or pressed for time, some markets serve pre-made spaghetti squash these days.
Despite using convenience items (purchased from Whole Foods, no less!) this meal is also still affordable – I’m talking $3-4 per serving.
Now, who still thinks healthY has to be so hard?
Check out the video below for step-by-step instructions, including my favorite brands, plus a detailed description of THE BEST way I’ve found to prep spaghetti squash.
1 medium-large spaghetti squash, cut in half width-wise with holes poked in
24 oz jarred or canned marinara sauce, preferably organic, or fresh
1 package meatballs of choice, approximately 10-12 small (I use Bilinski’s Chicken with Spinach and Garlic in the video) OR ground beef, turkey, chicken or sausage (must be cooked)
1 bag frozen broccoli, preferably organic
parmesan cheese (optional)
Glass baking dish or sheet for roasting squash
large pot or pan for heating meatballs, sauce + broccoli (if eating immediately)
aluminum, plastic or glass containers for freezing (optional)
Watch the video for detailed instructions (including how I select healthy convenience foods that don’t break the bank), but in short:
roast squash in half, cut side down (be sure to poke holes to allow steam to exit)
if eating immediately, heat meatballs in pan or pot, adding marinara and broccoli, or cooking broccoli separately
once squash has cooled, used fork to remove from shell
serve sauce + meatballs over squash with broccoli, or broccoli on the side
if freezing, put squash, meatballs and sauce, and broccoli in container, cover with plastic wrap and aluminum foil. Be sure to allow all foods to cool to room temperature first!
When you’re ready to eat, remove from freezer and allow to thaw in refrigerator for at least 12 hours.