Here’s a meal prep idea that is easy to throw together and makes enough for all week. It is packed with protein, veggies, and healthy fats and is reminiscent of a backyard grilled burger.
As I sit here drinking my coffee and think about what I want to meal prep for the next few days of work, this burger casserole always comes to mind. It contains ingredients that I always have on hand, its easy to make, and makes a large batch that I can eat all week. This casserole is layered just like you would a fully loaded burger – a low carb “bun” on bottom (spaghetti squash), then a hearty layer hamburger meat, topped with the fixings, and drizzled with a spicy chipotle mayo.
I never get tired of this meal! Last time I made it, I took the entire casserole dish into work and shared with my work friends all week and they loved it!
If you’re wondering “Where’s the cheese?!,” don’t worry! The hamburger meat has nutritional yeast mixed in that gives it a cheesy flavor without the dairy. Besides being magically cheesy tasting, nutritional yeast is also a complete protein and contains many different vitamins and minerals (vitamin B, trace minerals, etc.).
In addition to the health benefits of the nutritional yeast, this casserole is packed with veggies. Spaghetti squash, tomato, and lettuce all provide a healthy dose of fiber and additional vitamins & minerals while the avocado and chipotle mayo serve as healthy fats.
For this casserole, you’ll need to make chipotle mayo. You can find the recipe for the chipotle mayo (aka chipotle aioli) here.
Happy meal prepping, friends!
- 2 lbs grass-fed ground beef
- 1 large spaghetti squash
- 1/4 cup nutritional yeast
- 1/4 cup bone broth
- 1 cup chopped romain lettuce
- 1 avocado
- 4 roma tomatoes
- 1/4 cup chipotle mayo
- salt & pepper to taste
- Preheat the oven to 375*F.
- Following your Instant Pot's instructions, pressure cook the spaghetti squash for 4-6 minutes. (*See notes below for instructions to cook in the oven.)
- While the spaghetti squash cooks, saute 2 lbs ground beef for about 6 minutes or until no longer pink.
- Add bone broth, nutritional yeast, and salt.
- Cook for another 2 minutes or until most liquid is gone.
- Spray casserole dish with oil. Create a flat, packed layer of spaghetti squash on bottom. Salt & pepper the squash. Spoon ground beef on top of the spaghetti squash, then sliced tomato. Bake at 375*F for about 10 minutes or until heated thoroughly.
- Top with sliced avocado and chopped romaine. Drizzle with chipotle mayo.
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half. Drizzle with olive oil, salt and pepper. Bake open side up for 40-60 minutes, depending on the size of the squash, until easily shredded with a fork.
- Tips for cutting the squash: Use a sharp knife! Cut off the ends of the squash so that you can stand it up and create a flat surface. This will keep the squash from rolling around while you cut. Cut lengthwise in half to create a larger surface area exposed to the heat.
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