My favorite meal by far is lunch! But figuring out a healthy, quick, and macro friendly meal for the afternoon can be a challenge.
I’ve made something similar to this recipe for years, but thought I would re-vamp and share!
(Recipe for 2-4 servings)
What you’ll need:
Cutting board and knife
Cooking spatula or spoon
What’s in it:
1/2 cup coconut oil
4 oz shredded chicken (optional)
1 medium spaghetti squash
3/4 cup cherry tomatoes
3 bacon or turkey bacon strips (optional)
2 cups spinach
1 cup mushrooms
3 oz. organic goat cheese
How to make it:
Start by dicing up tomatoes into small halves on your cutting board.
Next start cutting your spaghetti squash by cutting the end off first and then slicing the squash horizontally. (I use to HATE trying to cut them! Slice the ends off first and it’s much easiest!)
Then take a spoon and scoop out the seeds and insides of squash. Apply a liberal amount of coconut oil to top and inside of squash and add salt and pepper for flavor.
Place on baking pan with CUT SIDE DOWN in preheated oven at 400 degrees for 35-40 minutes.
If you’re choosing too add bacon, in a medium heat skillet cook the bacon for 8-10 minutes or until they reach a crispy that you like, then place aside.
Next add chicken, mushrooms, and tomatoes to medium heat skillet. Begin to stir every 1 minute, while adding spinach at the last 2 minutes for 6 minutes total.
Once squash is cooked, take out of the oven and turn the squash over too cool.
Once cooled, take large fork and scrape out insides of squash.
Combine squash with ingredients in skillet and turn heat to high/medium for 3 minutes while continually stirring.
Spoon out 1 serving into bowl.
Lastly, smash up that bacon and use as a topping while adding chunks of goat cheese on top.
This meal can be modified and adjusted to nutritional approaches so easily; which I love!
If you’re a vegan or vegetarian, just skip the meats and cheese!
Can’t wait for y’all to try this recipe beverages I know it’ll become a go-to for lunch for you as well!