Front Squat for load:
#1: 10 reps
#2: 10 reps
#3: 10 reps
#4: 10 reps
#5: 10 reps
Nick Massie: Spaghetti and Meatloaf
BY NICK MASSIE
Using roasted spaghetti squash and fresh ingredients loaded with flavor, CrossFit Culinary Ninja Nick Massie gives us his spin on two classic favorites: spaghetti and meatloaf. Healthy and satisfying, this pairing is sure to remind you of home.
5 lb. grass-fed ground beef
1 lb. carrots, shredded
1 lb. celery, finely diced
1 lb. onions, finely diced
3 tbsp. kosher salt
1 tbsp. black pepper
2-3 spaghetti squashes
1 garlic bulb, minced
1 onion, finely diced
1 bunch fresh basil, chiffonade
1 28-oz. can diced tomatoes
1 28-oz. can tomato puree
1 28-oz. can tomato product (any kind)
1-2 tbsp. honey
Kosher salt and black pepper, to taste
Squash and Meatloaf Preparation
Preheat oven to 400 F.
Place the spaghetti squash onto a sheet pan and roast in oven until brown and tender (approximately 60 minutes).
Place all meatloaf ingredients into a large mixing bowl and use your hands to mix together.
Divide mixture into two equal amounts and place onto a large sheet of aluminum foil. Roll the foil around the meatloaf, making a “burrito.”
Set meatloaf rolls onto a sheet pan and place in the oven.
Cook for approximately 40 minutes or until internal temperature reaches 165 F.
To Continue, click here.