Ingredients:
1 bag brussels sprouts
1 large spaghetti squash
4 pieces haddock
spices, as desired
Method:
- Preheat oven to 375 degrees
- Line baking sheet with foil
- Slice spaghetti squash in half, scrape out seeds and place face down on baking sheet
- Put in oven for 30 minutes
- While squash is baking, slice brussels sprouts in half and toss with ghee*
- After 30 minutes remove pan and add brussels sprouts and haddock
- Bake for an additional ~18 minutes
- Remove from oven and divide food evenly between 3-5 containers
- Season fish with desired seasoning
*can be subbed for coconut oil
This week’s meal prep is brought to you by Sarah from Ingredients Of A Fit Chick
Sarah created a quick meal prep using perfectly portioned haddock from SizzleFish and both vegetables from Melissa’s Produce. In addition, Sarah also prepped:
Other Items Prepared:
12 hard boiled eggs
2 baked sweet potatoes
roasted acorn squash
4 bags grapes + almonds
homemade guacamole + plantain chips
hazelnuts + dark chocolate
large mixed green salad
100 oz water
Sarah packs all of her meals in her 6pack cooler
