Happy meal prep Monday and welcome back from Veteran’s Day weekend! I hope everyone enjoyed a little extra rest and thanked a vet for their service this weekend. Now it’s time to get yourself back on track and get your meals ready for the week. I made two quick and easy dishes plus one kinda fancy dish that I’ve never made before – Chicken and Mushroom Risotto Stuffed Acorn Squash…
It’s all out squash season and I’m embracing it for all it’s worth with not one, but two squashes in my prep this week! Acorn squash is just really cute and makes a perfect little bowl for risotto or pasta or whatever you want to put in there. You could also try it out in a mini-pumpkin if you’re feeling extra festive.
Here’s what’s on the meal plan for this week:
Day 1:
- Breakfast: Pumpkin Apple Protein French Toast Cups
- Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
- Dinner: Turkey Spinach Meatballs with Spaghetti Squash
- Workout: Leg Day
Day 2:
- Breakfast: PB&J Overnight Oats
- Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
- Dinner: Mediterranean Chicken Pita
- Workout: Chest Day
Day 3:
- Breakfast: Blueberry Coconut Overnight Oats (recipe in eBook)
- Lunch: Turkey Spinach Meatballs with Spaghetti Squash
- Dinner: Mediterranean Chicken Pita
- Workout: HIIT/Circuit training
Day 4:
- Breakfast: PB&J Overnight Oats
- Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
- Dinner: Mediterranean Chicken Pita
- Workout: Leg Day
Day 5:
- Breakfast: Blueberry Coconut Overnight Oats (recipe in eBook)
- Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
- Dinner: Turkey Spinach Meatballs with Spaghetti Squash
- Workout: Shoulders & Triceps
Day 6:
- Breakfast: PB&J Overnight Oats
- Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
- Dinner: Mediterranean Chicken Pita
- Workout: Back and Biceps
Yield: 6 servings • Calories per serving: 397 • Fat: 7 g • Protein: 37 g • Carbs: 49 g • Fiber: 9 g • Sugar: 4 g • Sodium: 486 mg • Cholesterol: 66 mg
Yield: 6 servings • Serving size: 1/2 acorn squash, filled with 1 heaping cup of risotto • Calories per serving: 502 • Fat: 11 g • Protein: 33 g • Carbs: 64 g • Fiber: 4 g • Sugar: 1 g • Sodium: 345 mg • Cholesterol: 67 mg
Turkey Spinach Meatballs with Spaghetti Squash
Ingredients
- 20 oz extra lean ground turkey 99%
- 9 oz frozen chopped spinach thawed and drained
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp oregano
- 1/2 cup finely chopped onion
- 1/2 cup whole wheat Italian breadcrumbs
- 3 cloves garlic minced & divided
- 1/4 cup grated parmesan cheese
- 1 medium spaghetti squash halved lengthwise
- 15 oz can Italian crushed tomatoes
- 1 tsp Flavor God Garlic Lover's Seasoning
Instructions
- Pre-heat oven to 375 degrees. Spray cut side of spaghetti squash with olive oil and sprinkle with Flavor God seasoning.
- Bake at 375 for 30-35 minutes, then shred with a fork.
- Combine all other ingredients except crushed tomatoes and form 1-1.5 inch meatballs. Arrange meatballs on a SILPAT lined baking sheet and bake for 20 minutes.
- Top spaghetti squash and meatballs with warmed crushed tomatoes.
That stuffed acorn squash look amazing Erin!
Thanks! They were delicious 🙂