MealPrep #2 – Spaghetti Squash with Ground Beef and Roasted Veggies | Paleo, & Keto Friendly

Hey Youtube! It’s Food Prep Time
This is what I made so if you want to see how I did it then let’s take a look. Ok here are todays ingredients. The interesting one today is that spaghetti
squash you see in the back. The rest are:
Two bunches of broccoli. Two cauliflower heads. Mushrooms
The essentials. A red pepper
Tomato Paste And a pound (1lb/454g) of beef Alright! Let’s start off by cleaning the cauliflower
and removing the green parts. Then we can proceed to cutting the florets
into smaller portions. Using a smaller knife helps with this it gets
in there much better than a large one. Earlier I had made a batch of bacon so some
of that fat I’ll be using to roast the cauliflower. Throw it in the bowl, mix it well and spread
it evenly on the sheet pan. For spices I’ll just be using salt and pepper
to keep it simple. Have a preheated oven to 400 degrees Fahrenheit
or 204 Celsius and pop it in. Next up is the broccoli. This one is easier. I cut the end first and discard it. Then remove the trunk and cut the florets
into smaller pieces. I still use the trunk but since it’s a bit
rough I cut it into halves. These other trunks are going to be for my
doggy. Once it’s all cut and in the bowl I just put
a good amount of olive oil. Mix it up well to spread the oil. Then layout out on the sheet pan nice and
evenly. For spices again just some salt and pepper. Now it’s ready to go in the oven. While the broccoli and cauliflower are in
the oven let’s start making the beef. We’ll need a slice of green pepper. A whole red pepper cut into squares. A small tomato roughly chopped. 1/4 of a large onion diced
And finally some mushrooms. I like how I cut them here. Especially because it lets them blend in well
with the rest of the food. Ok the broccoli is done! Now the cauliflower is done! Let’s prepare the spaghetti squash before
we start the meat. You can see that I have towel underneath it
because the exterior is quite slippery and hard. This is pretty difficult to cut, so I’m going
slowly. The initial cut I’m making is more of a scoring
to penetrate the surface. Once I’ve gone all the way around I’ll be
able to slice it. Be sure to remove the seeds from the center. Since this is the first time I’m making this
I’m just gonna do the basic olive oil and salt for roasting. Let’s put it in the oven at 400 degrees Fahrenheit
or 204 Celsius. Finally lets start making the beef. First we’ll add a table spoon of coconut oil
to a preheated pan with medium-high heat. Next I’ll start cooking the mushrooms. Once they are a bit cooked add the rest of
the ingredients. Salt and let them cook covered for a bit. Let’s add the meat after the chopped ingredients
have cooked for about 6min. Salt to taste. I did two big pinches and I’ll adjust later. 1 teaspoon of Chipotle powder
1 teaspoon of Garlic powder A couple of dashes of Worcestershire sauce
Ground Pepper 1 small can of tomato paste Then I like to break down the meat to avoid
having big chucks. Cover it and set the heat to medium low. I flipped the spaghetti squash and this is
how it’s looking. Check up on the meat after around 10min or
so taste it and adjust for salt. I had extra red wine on had so I decided to
add a splash. This gives another layer of flavor which I
enjoy. At this point it’s pretty much done. You can cover it up and turn off the flame. The spaghetti squash is done when it’s soft
to the touch. I let it cool down first. I thought I would use the fork to separate
it but as as you can see here it’s more fun with your hands. So there you have it. That was the food prep I did for lunches through
out the week. If you have thoughts or question let me know
in the comments and subscribe to see upcoming videos. Cheers