Meal Prep Recipe- Grilled Roast Beef with Asparagus and Spaghetti Squash

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Hey everyone! I have a new meal prep recipe to share with you that is easy to make and delicious. I try my best to make my meals as simple as possible so I don’t end up spending a whole day in the kitchen. The reason I meal prep is to make life easier in turn making healthy options a sustainable choice. I hope you try this recipe out and find it as satisfying as I do.

I really liked this meal in particular; it has a lot of flavor and is high in protein. It lasted well in the fridge and the actual prep time is only about 30 minutes.

I started with turning on the grill to high heat and pre-heating the oven to 400 degrees.

Cut your spaghetti squash into two halves. Scrape the seeds from the middle and poke holes (with a knife or fork) in the outer skin of the squash. Lay squash skin side facing up on the pan and cook for 40 minutes.

Once your grill is hot, clean your grill and sear each side of your roast for 3 minutes. After all sides are seared, turn heat down to 400 degrees and place the roast in a metal roasting pan or wrap in tin foil. Add garlic powder and pepper. For a 2 lb roast cook for 40 minutes with an internal temperature of 145 degrees for a medium rare roast. Add 5-10 minutes for more weight or for a more well done roast.

Cut your asparagus spears into fourths, add garlic power and pepper and place in oven for 20 minutes at 425 degrees.

When your spaghetti squash is cooked, remove from oven and let cool. Scrape the squash with a fork for your “spaghetti noodles” and toss in Italian seasoning and salt. Add 1 and ½ cups of squash to each meal prep container.