Spaghetti squash boats are perfect to meal prep for the week, and they are so versatile! Here’s my pizza, buffalo chicken and Mediterranean boats!
SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch
Learn about my MEAL PREP IGNITE COURSE: https://bit.ly/2pTwvTy
NEW Bento eBook: http://bit.ly/1nDyR6h
30 Day Email Kickstart Course: http://bit.ly/2ivSM5t
Meal Prep eBook: http://bit.ly/2jEztdi
STUFF From this video:
► Pyrex Baking Dish: http://amzn.to/2nazNlh
► 8 oz Mason Jars: http://amzn.to/2lEDel2
► 8 oz Wide Mason Jars: http://amzn.to/2mk8Ycl
► Chalkboard Jar Labels: http://amzn.to/2mGQoOg
Watch the BONUS Facebook Video, sharing my BROCCOLI MAC SPAGHETTI SQUASH BOAT: http://bit.ly/2nPb3jh
► BUFFALO CHICKEN BOAT: http://bit.ly/2nDAdRp
► PIZZA BOAT: http://bit.ly/2oCwqRP
► MEDITERRANEAN BOAT:
1 cup chickpeas
1/2 cup green bell pepper chopped
1/2 cup red bell pepper chopped
1/4 cup red onion, diced
2 Tbsp kalamata olives sliced
2 Tbsp fresh parsley chopped
1 garlic clove minced
1 tsp oil
1/2 lemon juiced
1/4 tsp salt
1 spaghetti squash
pesto of choice (see low-fat vegan pesto link below!)
Preheat oven to 400°F (200°C).
Poke holes in squash with a fork and microwave 5 minutes to soften up the squash.
Score all the way around the squash lengthwise with a knife, marking the line of the cut. Cut squash in half lengthwise, scrape out seeds and guts.
Brush with oil, season with salt & pepper. Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.
You can store the cooked squash in the fridge for a few days before making your boat, or prep to eat immediately.
When cool enough and ready to eat, scrape/shred the squash.
In a large mixing bowl, mix all salad ingredients together (besides pesto). Season to taste.
Place cooked spaghetti squash boats face up on a plate or cutting board. Spoon 1 Tbsp (to taste) of pesto onto each boat, followed by Mediterranean salad, then mix to combine with squash shreds.
Garnish with parsley and enjoy cold!
Yields 2 spaghetti squash boats.
Per 1 spaghetti squash boat:
254 cals | 8F | 51C | 9P
VEGAN PESTO VIDEO: http://bit.ly/2hy9TF6
Connect with me!
If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons!
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
View Original Source Here