GRAND RAPIDS, Mich. (WOTV)- If you’re a busy working mom like me, then you know how challenging it can be to come up with healthy meals on the go! I’m always looking for ways to pack more veggies into my day and this season I’m all about finding new and creative ways to use spaghetti squash. It’s a healthy option and helps curb the craving I often have for a giant bowl of pasta!
I meal prep every Sunday for the week ahead making sure I have a stack of healthy lunch options that I can grab and go for work. This particular recipe was unplanned. I dug through the fridge like I was on an episode of “Chopped”, trying to pair a variety of ingredients I already had into a new fresh dish.
I’m happy to say it turned out amazing! I topped mine with grilled shrimp and my husband’s had grilled chicken. It warmed up great and was filling and delicious.
Step 1- roast the squash
I started with the spaghetti squash. I cut it in half, scooped the pulp on the inside and seasoned it with salt, pepper and olive oil. I roasted the squash face down on a baking sheet at 400 degrees for about 45 minutes.
Step 2- prepare your veggies
Next chop about a cup of fresh kale (or spinach), a clove of garlic, and a handful of cherry tomatoes cut in half. Saute in a tablespoon of coconut oil until softened. About 5 minutes.
Step 3- assemble your bowl
Using a fork shred the squash and portion into Tupperware containers. My squash made enough for 3 bowls. Then divide your veggies between the bowls. Cut fresh mozzarella balls in half and top each bowl with fresh mozzarella pieces. Then drizzle a tablespoon of pesto on top. Feel free to top your bowl with the protein of your choice! Serve hot!
For more healthy meal ideas check out my Pinterest Page!