This meal prep spaghetti squash will really help with your Whole30! Check out our Week 2 Meal Planner
for a printable grocery list that makes recipes like Spaghetti (Squash) & Roasted Turkey Meatballs
and Spaghetti Squash Egg Nests with Avocado Ranch
. (See our note at the bottom for more great ideas!)
What you need
3 medium spaghetti squash
6 tablespoons Tessemae’s Lemon Garlic
1 tablespoon fresh thyme leaves, chopped
Coarse salt and fresh ground pepper
What to do
- Cut one end off of each spaghetti squash so it can stand up flat. Then cut in half lengthwise. Scoop out the seeds. Rub the inside of each half with 1 tablespoon Lemon Garlic and season with salt and pepper. Divide the halves cut side down between 2 parchment or foil lined baking sheets.
- Roast at 400F until tender, 30-45 minutes depending on the size. (Test the tenderness with a paring knife; it should easily pierce the squash. For make ahead- do not overcook!)
- Remove the squash and let cool slightly. Use a fork to scrape out the crosswise strands onto a rimmed baking sheet. Let cook completely. Toss with the thyme, 2 tablespoons Lemon Garlic and season with salt and pepper.
- To store: divide between storage containers and refrigerate up to 5 days.
Other ideas for leftovers:
Scramble with eggs for a filling breakfast.
Serve tossed with spinach and sliced sausage.
Drizzle with your favorite Tessemaes and serve alongside any grilled meat.
Try our Buffalo Spaghetti Squash Bowls
Make our Spaghetti Squash Pie (without the optional cheese)