Kale & Mushroom Spaghetti Squash Boat

If you know me, you know I’m the worst when it comes to meal prep. It’s just not my thing!

Meal prep is one of the best ways to help with time management and budget. Food can be expensive, and planning meals is one of the best ways to ditch the extra cost! Meal prepping is also an incredible way to support you in reaching your health goals. It adds a convenience factor, takes the “thinking” out of cooking, and can even be great for those working on portion control.

Needless to say, meal prepping can be a saving grace in the kitchen, and though I personally do not practice it regularly, it is something we ALL can incorporate into our life.

Cue these incredible spaghetti squash bowls! Super filling, very versatile and so easy to make - the perfect meal prep combo!

I love making this with cherry tomatoes or sun dried tomatoes and adding some protein for extra flavor and substance.

I used the classic flavors of olive oil, garlic, lemon, salt and pepper, but you can easily add your favorite pesto or red sauce to the mix. It also goes great with my 10-minute cherry tomato sauce!

Ingredients:

1 medium to large spaghetti squash
1 tbs olive oil + more to drizzle
1 packed cup kale
1 package sliced baby mushrooms (~2 cups)
1/2 small/medium onion, diced
1 clove garlic
2 tbs nutritional yeast

Juice from 1/4 lemon
Parsley, Dried oregano, salt, pepper

How to:
Cut spaghetti squash in half and take out the seeds. Bake at 400 for 30 minutes - I place flat side upside down in a pan with about 1/2inch water
While baking, lightly sauté parsley, garlic, oil, mushrooms, and onions in a pan and put to the side.
When squash is done, take it out, mix in mushrooms, onions, and kale - drizzle olive oil evenly on each, add salt/pepper/oregano, and put back in the oven for another 10 minutes.
Take out, mix in nutritional yeast, squeeze lemon, drizzle extra olive oil and ENJOY