If you are looking to mix up your meal prep rotation and try some easy and healthy meal ideas, then you gotta try these baked spaghetti squash recipe that is tossed in a homemade creamy ricotta cheese pesto sauce. It’s a great low carb sub for starchy noodles and its paired with juicy pan seared shrimp.
Don’t be intimated by spaghetti squash. It may look like a football and the mere idea of cutting it open scares you, but if you follow my technique, you will be good to go. First, safely cut the spaghetti squash in half lengthwise. Check how I do this in the video below, I like to use a chefs knife and tap it down through the spaghetti squash using a rolling pin. It is the safest way I know to do this and it won’t damage the knife, so don’t worry. You can use this same technique in my other meal prep recipes that feature spaghetti squash like the Greek chicken recipe and these yogurt marinated chicken thighs.
Spaghetti Squash Recipes For Meal Prep
Bake the spaghetti squash in the oven for roughly 75 minutes. When you can easily pierce the squash with a knife, it is ready. You will need to allow the squash to rest for 10 minutes because it’s too hot to handle and then use a fork to pull the strands of spaghetti out of the squash. It’s a magic and low carb dream come true. Now you can toss the squash with the pesto sauce, garnish with the chiles, and enjoy!
This baked spaghetti squash recipe makes enough for 5 days and can be stored in the fridge. Avoid freezing the spaghetti squash as it will be very mushy and watery when defrosted. The best way to reheat the spaghetti squash and pesto is in a hot pan over medium heat. If you are at work, you can cover the meal prep container with a wet paper towel and microwave in intervals of 30 seconds making sure not to overheat the squash and dry it out.
How To Store Shrimp
Cooked shrimp can only be kept in the refrigerator for 3 days. Otherwise you will have to freeze them which I don’t recommend. Frozen shrimp almost always get overcook when reheated, and ends up being tough and rubbery. You can store uncooked shrimp in the fridge for 1-2 days in the coldest part of your fridge. Make sure to pat the shrimp very dry before seasoning and cooking. Otherwise they won’t get crusty when cooked.
Check out my other meal prep recipes featuring shrimp:
- Juicy shrimp burger with jicama fries
- Whole30 approved glazed shrimp with roast cauliflower curry
- Crusty shrimp with coconut curry lentils