Six Weeks and Spaghetti Squash!

Six weeks until the BOSTON MARATHON! I still cannot believe I am going. It has been over a year since I ran the race that qualified me for the 2017 Boston Marathon and here we are, it’s 2017 and 41 days out from race day. Surreal. This past weekend I had 13 miles and if I would have signed up for an official race, I would have set a new PR! I did not run into hip pain until mile 10 and I was holding a 7:30 pace for my workout miles. I finished in 1:40:52/7:45mi avg. It was challenging, but it felt good! I also have been incorporating some hills into my runs (towards the end) to mimic the infamous heartbreak hill. I honestly have no idea what to expect at that point in the race, but hopefully i’ll survive it! I haven’t spoke much about it, but I have been dealing with some hip/IT band issues for quite sometime now and I finally went to the doctor to get a script for physical therapy. Since I really like my PT back home, I will be going back every weekend to squeeze in 6-8 sessions before take off. I think that are multiple things going on, so if I can at least get one of them under control I will be good to go!

Additionally I have another delicious meal prep to share with you all! As I have mentioned before in my other posts, I LOVE roasted veggies. So to continue with the trend, I prepped something for the week which can be altered in many different ways to keep things interesting.


To prepare the spaghetti squash:

  • I cut it in half and scraped out all of the seeds
  • Drizzled with olive oil and sprinkled with sea salt/ ground pepper
  • Filled a microwavable plate with a quarter inch of water and placed the spaghetti squash (cut side down) in the water
  • Microwave for 15-20 minutes or until squash is soft
  • Remove from microwave and let cool for 5-10 minutes and scrape the goodness out with a fork


To prepare the roasted veggies (sweet potatoes, bell peppers, and onion):

  • Preheat oven to 425 degrees fahrenheit
  • Chop all veggies up in similar size and thickness to ensure even roasting
  • Line a baking sheet with parchment paper and spread veggies evenly on sheet
  • Drizzle with olive oil, sea salt, and pepper
  • Optional: any of your favorite herbs or seasonings
  • Bake for 15 minutes, remove, and flip veggies
  • Bake for an additional 15 minutes or until veggies are starting to brown
  • Remove from oven and let cool

My favorite thing to do is divide the spaghetti squash into 4 or 5 different containers and top with the roasted veggies. Some days I eat them plain and other days I may add things like pesto or spaghetti sauce to add more flavor. It’s all about beating boredom with meal prep and I find that the more I can keep things basic during initial meal prep, the more freedom I have throughout the week to alter the flavor.

Off to go get today’s interval workout in and then I’m hitting the textbooks! Cannot wait for tomorrow’s rest day!





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