Spaghetti Squash Lasagna

                                                     SPAGHETTI SQUASH LASAGNA

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Prep Time 15 mins

Cook Time 1 hr 17 mins

Total Time 1 hr 32 mins

Servings 4 Servings

Ingredients
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
2 cups lean meat of choice
1 cup mushrooms
1 cup chopped onions
¼ cup finely chopped fresh basil (optional)
Instructions
Preheat oven to 375° F.

Line large baking sheet with parchment paper. Set aside.

Cut spaghetti squash in half lengthwise. Remove seeds and membrane.

Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. I like to drain it so its not so watery after baking.

Reduce oven temperature to 350º F.

Scrape spaghetti squash flesh into stringy noodles.

Lightly coat 4-quart baking dish with spray.

Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

Evenly top with Parmesan cheese.

Bake for 30 to 32 minutes, or until golden brown and bubbly.

Garnish with basil (if desired).

Beef & Broccoli with Red Pepper

We’ve all found ourselves left with a hodgepodge of extra veggies at the end of the week. Making a weeknight stir-fry is an excellent way to make good use of those orphans.

This healthy Beef and Broccoli with Red Bell Pepper stir-fry gets its vibrant color and a boost of vitamin C from red bell peppers and rich flavor from a ginger soy glaze.

This versatile beef and broccoli recipe tastes phenomenal with bell peppers, garlic, and fresh ginger. Bok choy, asparagus tips, and crisp water chestnuts would all work well in this dish.

BEEF AND BROCCOLI WITH RED PEPPER
This healthy Beef and Broccoli Beef Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 servings, 1 cup each

Calories 237 kcal

Ingredients
¼ cup reduced-sodium soy sauce
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped
Instructions
Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

Heat oil in large skillet over medium-high heat.

Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.