HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

INGREDIENTS :

  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil

INSTRUCTIONS :

  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in yummyhealthyeasy.com

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

Our family absolutely loves soup and I am really talking about myself. The significant other will tolerate them as long as they have meat, which this one does not. Keep reading to see if he loves this soup or not.

During the colder season, late fall and the entire season of winter, I love having soups with my meal. Not only are they delicious, but they warm you up inside. I love them if they have meat or not. If it is a hearty soup we have it just by itself, it is isn’t hardy there is always meat served with it.

The other night we had this soup with hamburgers. It’s definitely a weird combination; however, it was truly delicious. It is a soup where you would want to serve with it something else, as well. That was the case for us, but we are very hardy eaters.

I just want to let you know, I think you all will love this soup! Have you ever tried the roasted red pepper soup from Trader Joe’s? If so, this is so much better and easier on your wallet – which I love.

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES
HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

INGREDIENTS :

  • 4 medium-sized red bell peppers
  • 1 head of cauliflower, diced into florets
  • 2 tablespoons oil
  • 1 medium-sized onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 teaspoon fresh thyme
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper.
  2. Broil in the oven on high until the skin has become black.
  3. Remove from the oven and place into a sealed container and allow the peppers to cool down and steam.
  4. This step makes it easier to remove the skin from the pepper.
  5. Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway.
  6. Takes about 20-25 minutes.
  7. While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves.
  8. Saute over medium-to-low-heat until the onions are tender and caramelized.
  9. Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together.
  10. Allow the mixture to simmer on medium-heat.

You can find complete recipes of this CAULIFLOWER ROASTED RED PEPPER SOUP in galonamission.com

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke. Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.

But this chicken soup is everything. Seriously, it. is. everything.

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES
HOW TO MAKE CHICKEN ZOODLE SOUP | FOOD RECIPES

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season chicken with salt and pepper, to taste.
  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot.
  5. Add garlic, onion, carrots and celery.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in thyme and rosemary until fragrant, about 1 minute.
  8. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
  9. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
  10. Stir in lemon juice; season with salt and pepper, to taste.

You can find complete recipes of this CHICKEN ZOODLE SOUP in damndelicious.net

How To Make Greek Yogurt Fruit Tart | Food Recipes

How To Make Greek Yogurt Fruit Tart | Food Recipes

Healthy breakfast fruit tart made with a gluten free two ingredient crust, protein packed Greek yogurt, and plenty of fresh fruit.

Greetings from St. Louis! Yesterday was my sister’s bridal shower. Great food, friends, family, greeeeeat mimosas! Sarah lives here with her fiancé, Charlie, and two pups. They’re getting married in Baltimore, (where they met) in June. No, the dogs aren’t coming. Trust me I begged.

Before I hopped on the plane Friday morning, I whipped up this healthy breakfast tart. It’s not a typical tart– there’s no added refined sugar, flour, or butter. And YES! It’s seriously tasty. Especially if you love fresh fruit.

This healthy tart is so simple. One of the easiest dishes you’ll throw together considering how pretty (!!) it is. There’s no baking involved and the whole thing comes together in a snap. Slicing the fruit will take you the longest but hey! If you slice the fruit the night before, you’ll have this ready in about 15 minutes.

The tart’s crust is made from two healthy ingredients– nuts and dates. The same main two ingredients used to make these two healthy energy bites recipes. If you don’t have dates, raisins or even dried cranberries make a great replacement. Cashews are preferred for their smooth texture and buttery taste. They combine with the dates much easier to make a smooth, moist crust as opposed to harder nuts like almonds.

Walnuts work too! If you have a strong food processor or blender, the crust is easy. Pulse the two ingredients together to make a moist “dough” and press it into a tart pan. Instead of a tart pan, you can use a regular cake pan or pie dish.

Spread Greek yogurt overtop. I use vanilla flavor, but any flavor you like will work. You could use strawberry flavor yogurt and top the tart with mostly fresh strawberries. I’m going to use lemon flavor next. Plain works too! Really, whatever you have or like best.

How To Make Greek Yogurt Fruit Tart | Food Recipes

How To Make Greek Yogurt Fruit Tart | Food Recipes
How To Make Greek Yogurt Fruit Tart | Food Recipes

INGREDIENTS :

  • 15 Medjool dates, soaked in warm water for 10 minutes1
  • 1 and 1/2 cups raw unsalted cashews2
  • 1 cup Greek yogurt (I use vanilla, but any flavor works)
  • assorted sliced fresh fruit

INSTRUCTIONS :

  1. Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top.
  2. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
  3. Make sure your dates are soft by soaking in warm water for 10 minutes.
  4. Make sure you drain them and chop in half before using.
  5. Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above.
  6. The dough will be moist from the oil in the nuts.
  7. Press evenly into prepared tart pan and partly up the sides.
  8. Spread the yogurt on top of the crust.
  9. Decorate with fresh fruit. Slice, serve, enjoy.
  10. Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.

You can find complete recipes of this Greek Yogurt Fruit Tart in sallysbakingaddiction.com

How To Make Chicken Detox Soup | Food Recipes

How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes

INGREDIENTS :

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper

INSTRUCTIONS :

  1. Set a large sauce pot over medium heat.
  2. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.
  3. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  4. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through.
  5. Then remove the chicken with tongs and set them on a cutting board to cool.
  6. Add the broccoli, peas, and parsley to the pot.
  7. Continue to simmer to soften the broccoli.
  8. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup.
  9. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

You can find complete recipes of this Chicken Detox Soup in aspicyperspective.com

How To Make Honey Garlic Shrimp | Food Recipes

Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me? Also maybe you want to see a video of this super healthy dinner? I just made one for you.

Guess what? We settled on a moving week! Which is super scary and stressful and awesome because (1) wow the beginning of June is very soon and (2) I have a work trip and 12837 things to do before that June week shows up. Can I be honest here? All of a sudden at age 30, I feel like an adult. Who owns a grown up home.

With a kitchen renovation in the works. (Hold the phone, wait, what?) Still trying to process this. I mean at this point the new house is 50% dust, 50% moving boxes, and a bed. And it drives my anxious brain into overdrive. Related: somehow the home we currently live in is exactly the same, but more like 50% dog hair tumbleweed, 50% moving boxes, and a bed.

But you know what makes all of this chaotic transition really worth it? Despite the mess inside, our new home is finally amazingly and blessedly feeling real. It’s about 2 hours from where we currently live (HI country life!) so we can’t visit the house on a daily basis.

But the trips we take and the time we spend there is pure contentment. And it just makes me so happy that… 5 years, 2 apartments, and a teeny rental home later… feeling settled and putting down roots is right around the corner. This whole home owning adult thing? It’s pretty cool.

Anyway. I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: I’m living in two places, the energy to cook wonderful and gorgeous meals = dwindling, and gray uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life truth.

The combination of honey and garlic is music to my tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick.

The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.

In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.

How To Make Honey Garlic Shrimp | Food Recipes

How To Make Honey Garlic Shrimp | Food Recipes
How To Make Honey Garlic Shrimp | Food Recipes

INGREDIENTS :

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

INSTRUCTIONS :

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware.
  3. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
  4. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  5. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.)
  6. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over.
  7. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  8. Serve shrimp with cooked marinade sauce and a garnish of green onion.
  9. The sauce is excellent on brown rice and steamed veggies on the side.

You can find complete recipes of this Honey Garlic Shrimp in sallysbakingaddiction.com

How To Make Spinach and mushroom quinoa | Food Recipes

Spinach and mushroom quinoa sauteed in garlic and olive oil.

I’ve made this delicious dish over this past weekend and it was so good, I can’t wait to share this simple recipe. Not only is it super tasty, this quinoa dish is healthy, low in carbs and calories, high in fiber, it’s gluten free, vegetarian, and vegan. Super easy to make and so much flavor with so few ingredients!

How To Make Spinach and mushroom quinoa | Food Recipes

How To Make Spinach and mushroom quinoa | Food Recipes
How To Make Spinach and mushroom quinoa | Food Recipes

INGREDIENTS :

  • 1 pound mushrooms (white or cremini), sliced thinly
  • 3 garlic cloves, minced
  • 1 tablespoon unsalted butter (omit butter for vegan version)
  • 1 tablespoon olive oil
  • 5 green onions, chopped
  • 5 to 10 ounces fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 tablespoon olive oil (optional)
  • salt

INSTRUCTIONS :

  1. Heat butter and olive oil in a large skillet over medium-high heat.
  2. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color.
  3. Add chopped green onions and mix. Season with salt.
  4. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
  5. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.
  6. Season with salt, if needed.
  7. Add another tablespoon of olive oil, if desired

You can find complete recipes of this Spinach and mushroom quinoa in juliasalbum.com

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.

And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno.

And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES
HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir in avocado, lime juice and cilantro.

You can find complete recipes of this ONE PAN MEXICAN QUINOA in damndelicious.net

HOW TO MAKE CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP | FOOD RECIPES

HOW TO MAKE CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP | FOOD RECIPES

I do not know a single person who doesn’t like sweet potatoes. Okay, I do know one person like that but I’m 100% sure their dislike for sweet potatoes is imagined as they’ve never actually tried one.

Imagine that?! There is something so comforting and satisfying about baked sweet potatoes smothered in spices that most people find them completely irresistible.

For me it was love at first bite. If you are a fan of these beautiful orange spuds too, you are in for a real treat today.

We are going to make crispy sweet potato fries and dip them in a lusciously green and deliciously smooth avocado coriander dip, which I was going to call ‘avocayo’ as it’s a bit like a healthier mayo but my SEO expert has slapped my wrists for my far fetched linguistic creativity:), oh well…To crisp these babies (not actual babies) up, we have two tricks up our sleeve, if you wanna know what they are – read on.

HOW TO MAKE CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP | FOOD RECIPES

HOW TO MAKE CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP | FOOD RECIPES
HOW TO MAKE CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP | FOOD RECIPES

INGREDIENTS :

  1. 1 large / about 500 g of orange sweet potatoes
  2. 1½ tbsp cornflour (AKA cornstarch)
  3. 2 tbsp rapeseed / canola or other vegetable oil (olive oil will make them less crispy)
  4. ½ tsp ground cumin
  5. ½-¾ tsp ground hot chilli
  6. ½ tsp ground smoked paprika
  7. ¼ tsp ground cinnamon
  8. about ½ tsp fine sea salt

AVOCADO-CORIANDER DIP

  1. 1 ripe avocado
  2. 2 tbsp freshly squeezed lime juice
  3. ¼ cup fresh coriander leaves (save stalks for a curry or veg stock)
  4. 1 garlic clove, pressed
  5. about ¼ tsp fine sea salt
  6. white or black pepper, to taste

INSTRUCTIONS :

  1. Peel the potato and cut in half lengthwise. Cut it into long ½ cm / 0.2″ wide matchsticks.
  2. Try to make them as even as possible so that they cook evenly.
  3. Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.
  4. Mix all the spices with cornflower, but do not add salt at this stage yet.
  5. Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.
  6. Place dry potato matchsticks in a rectangular dish. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil.
  7. Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.

You can find complete recipes of this CRISPY SWEET POTATO FRIES WITH AVOCADO-CORIANDER DIP in lazycatkitchen.com

How To Make Spaghetti Squash Lasagna | Food Recipes

How To Make Spaghetti Squash Lasagna | Food Recipes

On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.

The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?

So I’ll first warn you that this lasagna won’t come out in beautiful stacked layers, which is why I didn’t try to show you a gorgeous slice. It’s definitely a little messier, since you’re using small strands of squash and not big noodles. Trade offs, people. So I’d recommend serving this in a bowl and not on a plate. There, we got that out of the way. Now let’s talk about the recipe.

How To Make Spaghetti Squash Lasagna | Food Recipes

How To Make Spaghetti Squash Lasagna | Food Recipes
How To Make Spaghetti Squash Lasagna | Food Recipes

INGREDIENTS :

  • 1 medium spaghetti squash (about 3 cups cooked)
  • 2 cups of marinara sauce
  • ½ cup part skim ricotta cheese
  • 1½ cups part skim shredded mozzarella
  • Handful of fresh basil

INSTRUCTIONS :

  1. Preheat the oven to 400.
  2. Carefully slice your spaghetti squash in half. (Be careful!)
  3. Scoop out the seeds and flip them cut side down on a large microwave safe plate.
  4. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
  5. In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
  6. Combine the rest of the tomato sauce with the ricotta cheese.
  7. Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
  8. Then layer in spaghetti squash over the sauce.
  9. Top with sauce and repeat with spaghetti squash.
  10. Cover the whole pan with mozzarella cheese and cover with aluminum foil.

You can find complete recipes of this Spaghetti Squash Lasagna in iheartvegetables.com