Ever since going primal I have struggled with figuring out what to eat for lunch. Right now I go home for lunch every day, so I don’t have to be organized, but starting in June I’m going to have to be packing lunches again.
My ideal lunch is something that I can make a big batch of at the beginning of the week and that doesn’t require heating up. I can only eat so much chicken salad, so will be testing out new recipes for the next few months!
I was craving pasta salad, so I decided to make a healthy version with spaghetti squash instead. I really liked how this turned out, I will most definitely be making it again!
Spaghetti Squash Caprese Salad
1 Large Spaghetti Squash
1 lb. Chicken Breasts
8 oz. Mozzarella Cheese
2 Plum Tomatoes
4 Cloves Garlic (or less if you don’t like garlic!)
1/4 C. Olive Oil
Fresh Chopped Basil
Balsamic Vinegar to taste
Boil chicken for an hour in water that has been seasoned with garlic powder. You can cook it however you want, but boiling it is a pretty foolproof way to make sure it doesn’t dry out.
Microwave spaghetti squash about 3 minutes to make it easier to cut. Split it in half and scoop out the seeds. Rub olive oil inside each half and bake at 425 for 40 minutes, turning halfway through.
Chop the cheese, tomatoes, garlic, and basil. When the squash and chicken are finished cooking, let them cool and add them to a bowl. Add the olive oil and everything else you have chopped. Toss everything together until well combined.
Drizzle balsamic vinegar over each serving.
This made a fairly large portion-hopefully enough to last for lunch for the week. Possibly because I didn’t realize until I was checking out that the spaghetti squash was 4.5 pounds!