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a variety of dishes filled with fall foods

Grassfed Beef, Red Bean, and Quinoa Chili

Quinoa makes this chili even heartier.

Grassfed Beef and Quinoa Chili

Makes 6 servings | Prep time: 10 minutes | Cook time 25 to 30 minutes

Ingredients 

  • 1 tbs. ghee or avocado oil
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 lb. lean ground grassfed beef
  • 1 1/2 tsp. sea salt
  • 2 tbs. chili powder
  • 1 tbs. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1 14.5-oz. can diced tomatoes
  • 1 15-oz. can tomato sauce
  • 1/2 cup dry quinoa, rinsed
  • 1 cup filtered water, plus more to thin, if desired
  • 2 15-oz. cans kidney beans with no salt added, drained and rinsed
  • 1 cup frozen organic corn (optional)

Directions

  1. Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until onion is translucent.
  2. Add the beef, salt, and spices. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook an additional three to four minutes, until browned.
  3. Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes. The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.

Tip: The avocados in guacamole are a good source of healthy fats, which can help reduce inflammation and balance hormones.

Recipe excerpted with permission from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel PressTM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson. Excerpted from “Essential Thyroid Recipes“.

Black Bean and Squash Chili With Tempeh

Nothing beats vegetarian chili for a protein-packed dinner. This colorful version includes lots of seasonal veggies to round out the beans.

Black Bean and Squash Chili With Tempeh

Makes | 4 servings

Ingredients

  • 1 tbs. extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 2 stalks celery, diced
  • 1/2 cup diced red bell pepper
  • 1 cup diced butternut squash
  • 1 cup crumbled tempeh
  • 1 tbs. smoked Spanish paprika
  • 1 tsp. whole cumin seeds
  • 1 tsp. ground coriander
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • Pepper jack cheese and cilantro, optional

Directions

  1. Heat the olive oil in a large saucepan and sauté the onion, celery, bell pepper, squash and tempeh crumbles together until the vegetables start to get tender.
  2. Add the spices and sauté for another two to three minutes.
  3. Add the broth and beans and simmer for about 10 minutes, stirring occasionally.
  4. Top with grated pepper jack cheese and chopped fresh cilantro, if desired.

Recipe by: Betsy Nelson. Photo by: Terry Brennan. This recipe was excerpted from “Hearty Vegetarian Meals for the Entire Day“. 

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Butternut Squash and Swiss Chard Lasagna

This pasta-free, gluten-free lasagna is easy on the stomach. Substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. 

Lasagna

Makes 6 to 8 entrée servings, or 10 to 12 side-dish servings  | Prep time 30 minutes | Cook time 60 minutes

Ingredients

  • 1 large or 2 small butternut squashes, peeled, seeded, and sliced 1/8 inch thick
  • Sea salt and pepper to taste
  • 3 tbs. butter, cut into pieces, or fat of choice
  • 1 or 2 large bunches Swiss chard, chopped (leave out stems, if you wish)
  • 1 to 2 cups cooked ground sausage
  • 2 to 3 tbs. dried thyme
  • 1 1/2 to 2 cups grated cheddar (optional), divided
  • 1 to 2 cups chicken broth
  • 1/2 cup grated Parmesan (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9-x-13-inch baking dish.
  3. Layer a third of the squash slices on the bottom of the pan; season with salt, pepper, and a little chopped butter.
  4. Top with half the chard; add a layer of sausage, a big pinch of thyme, and more salt, pepper, and butter. Add a third of the cheddar.
  5. Top with half of the remaining squash, then all the remaining chard, salt, pepper, butter, and thyme, and another layer of sausage. Add half the remaining cheddar, then finish with the last of the squash.
  6. Carefully pour the broth over the dish.
  7. Cover tightly with foil, and bake for 60 minutes.
  8. Remove from oven, and take off the foil. Top the lasagna with the remaining cheeses.
  9. Broil until the cheese is melted and golden.

Recipes adapted from Hilary Boynton and Mary G. Brackett’s The Heal Your Gut Cookbook and printed with permission from Chelsea Green Publishing. Photo copyright © 2014 by Mary G. Brackett. This recipe was excerpted from “Healing Meals: 7 Gut-Friendly Recipes“.

Plant-Based Spinach Lasagna

Chickpea flour, nondairy milk, and nutritional yeast bring a creamy “cheesy” element to this vegan lasagna.

Spinach lasagna

Makes 8 servings  |  Prep time 20 minutes  |  Cook time 1 hour, 45 minutes

Ingredients

  • 2 tbs. extra-virgin avocado oil
  • 1 large onion, chopped
  • 4 cups cubed eggplant
  • 8 oz. baby bella mushrooms, sliced
  • 2 tsp. sea salt, divided
  • 3 garlic cloves, chopped
  • 1 15-oz. can tomato sauce
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 cup avocado oil
  • 3/4 cup chickpea flour
  • 3 cups unsweetened nondairy milk
  • 2 tbs. nutritional yeast
  • 9 no-boil brown-rice lasagna noodles, or other noodles of choice
  • 2 10-oz. packages frozen spinach, thawed, excess water squeezed out

Directions

  1. Preheat the oven to 400 degrees F and lightly oil a 9-x-13-inch baking dish.
  2. In a large pot, warm the olive oil over medium-high heat. Add the onion, eggplant, and mushrooms, and cook until the vegetables start to sizzle, about two minutes.
  3. Reduce heat to medium and sprinkle with 1 teaspoon salt.
  4. Continue to cook, stirring frequently, until the eggplant is tender, about 20 minutes. Add the garlic and cook for one minute, then stir in the tomato sauce, oregano, and basil, and bring the mixture to a boil.
  5. Reduce heat and simmer until the sauce has thickened, about 10 minutes.
  6. In a large saucepan, warm the avocado oil over medium heat, then whisk in the chickpea flour.
  7. Cook, whisking frequently, until the mixture comes to a boil, then reduce the heat so it bubbles gently for about two minutes.
  8. Gradually add the nondairy milk, whisking constantly until smooth. Whisk in the nutritional yeast and remaining salt. Continue to cook, whisking frequently, until the sauce has thickened, about eight to 10 minutes.
  9. Spread 1 cup of the vegetable mixture in the bottom of the baking dish. Place three lasagna noodles in the pan, evenly spaced. Sprinkle half of the spinach over the noodles, then drizzle 1 cup of the white sauce over the spinach, then 1 cup of the vegetable mixture.
  10. Place three more noodles on top and pat down evenly, then sprinkle with the remaining spinach, and drizzle with 1 cup white sauce. Top with three more noodles, pat down, and cover with the remaining vegetable mixture.
  11. Cover the pan with foil and bake for 20 minutes, then uncover and drizzle with the remaining 1/2 cup white sauce. Bake, uncovered, for 15 more minutes, until the white sauce is lightly golden.
  12. Let stand for 10 minutes before slicing.

Recipe by: Robin Asbell. Photo by: Andrea D’Agosto. This recipe was excerpted from “Plant-Based Comfort Foods“.

Cauliflower Steak and Farro Casserole

Roasted squash and farro are topped with cauliflower steaks and walnuts for a comforting dish.

a casserole of cauliflower steak and farro

Makes 6 servings | Prep time 15 minutes | Cook time 60 to 70 minutes

Ingredients

Cauliflower Steak

  • 1 medium head cauliflower
  • 4 tbs. extra-virgin olive oil
  • 2 tbs. Dijon mustard
  • 2 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme

Squash

  • 1 medium honeynut or 1/2 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tbs. extra-virgin olive oil
  • 1/4 tsp. sea salt
  • Farro
  • 2 tbs. extra-virgin olive oil
  • 1 medium shallot, minced
  • 6 cloves garlic, minced
  • 2 tbs. dried rosemary
  • 2 1/2 cups farro
  • 4 cups vegetable broth
  • Garnish
  • Toasted walnuts or pecans

Directions

  1. Preheat oven to 425 degrees F and line a large sheet pan with parchment paper. Slice the cauliflower from head to stem into slabs 1 1/2–2 inches thick, leaving the stem and outer leaves intact. Place the cauliflower on the sheet pan.
  2. Whisk the olive oil, Dijon mustard, sea salt, garlic powder, oregano, and thyme until combined. Brush the cauliflower steaks with the seasoning and bake for 40 to 50 minutes, or until the cauliflower is deeply roasted on the outside and tender on the inside.
  3. Lightly toss squash in olive oil and salt. Add to a second baking sheet and bake for 30 minutes, or until tender and lightly golden, flipping halfway through.
  4. While the vegetables are roasting, prepare the farro.
  5. Preheat a large skillet to medium heat, then add oil.
  6. Add the shallot and cook until translucent and tender, about three to four minutes. Add the garlic and rosemary and cook until aromatic, about one minute. Add the farro and stir to coat it in the oil and aromatics. Add the vegetable broth and bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover, and cook for 15 minutes, or until the farro is tender and the moisture has been absorbed.
  8. Transfer squash and farro to a 9-x-13-inch baking dish. Top with the cauliflower steaks and cover with foil.
  9. Lower the over temp to 325 degrees F and bake for 10-15 minutes.
  10. Top with toasted walnuts or pecans, and serve hot.

Recipe by: Maddie Augustine. Photo by: Andrea D’Agosto. This recipe was excerpted from “4 Meals to Bring to a Friend in Need“.

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Weekday Roast Chicken With Lemon and Garlic

Roasted chicken and potatoes, fragrant with garlic and lemon . . . on a weeknight? Yes! The key is to butterfly the chicken so it can lie flat on the baking sheet, which helps it roast faster. The beauty of this recipe is that it only requires a few minutes of your attention.

Herb-Roasted-Chicken

Makes 4 to 6 servings | Prep time 1 hour and 20 minutes (including 50 to 60 minutes of roasting time)

Ingredients

  • 1 3-lb. chicken, preferably organic and free-range, butterflied
  • Salt
  • Extra-virgin olive oil for baking sheet, plus 1 tbs. for the potatoes and 1½ tbs. for the bird
  • 1 lb. small potatoes
  • 8 garlic cloves
  • 1 lemon, cut crosswise into 1/4-inch slices

Directions

  1. Sprinkle the chicken with 2 teaspoons salt as soon as you get it home. The earlier you salt the chicken (even as far as two days in advance), the moister and more flavorful it will be.
  2. Preheat the oven to 450 degrees F.
  3. Grease a rimmed baking sheet with oil. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, a sprinkle of salt, the garlic, and the lemon slices. Arrange them on the center of the baking sheet and cook for five minutes.
  4. Meanwhile, pat the chicken dry with paper towels. Rub all over with 1 1/2 tablespoons olive oil.
  5. Remove the potatoes from the oven and arrange the chicken on top of them, tucking any stray potatoes and garlic under the chicken to prevent them from burning.
  6. Roast 40 to 45 minutes until the juices run clear when the joint between a thigh and drumstick is pricked with a knife, or when a meat thermometer inserted in the thickest part of the thigh reads 165 degrees F.
  7. Transfer the chicken to a cutting board to rest, and return the potatoes to the oven to crisp up, five to 10 minutes more.
  8. Arrange the potatoes on a platter, top with the chicken, and squeeze a few of the roasted lemon slices over the dish before serving.

Recipe from The Family Cooks by Laurie David. Copyright © 2014 by Hybrid Nation Inc. By permission of Rodale Books. This recipe was excerpted from “6 Home-Cooked Meals From Laurie David“.

Chicken Cozy Bowl

Olives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.

Chicken Cozy Bowl

Makes 4 servings | Prep time 10 minutes | Cook time 45 minutes, including time for rice to stand

Ingredients

  • 2 1/4 cups organic chicken stock
  • 1/3 tsp. finely chopped saffron threads or turmeric
  • 1 tbs. extra-virgin olive oil
  • 2 tbs. finely diced yellow onion
  • 1/2 tsp. sea salt
  • 1 cup jasmine rice, rinsed
  • 1 1/4 cup chopped roast chicken (used precooked to save time)
  • 3 tbs. chopped olives of choice
  • 1 tbs. diced pimiento or roasted peppers
  • Spritz of lemon juice
  • 1/2 cup flat-leaf parsley

Directions

  • In a large saucepan, bring stock to a boil. Pour into a small, heatproof bowl, and add the saffron.
  • In the same saucepan, warm olive oil over medium-high heat, and then add the onion and 1/4 teaspoon sea salt. Sauté until soft, about two minutes.
  • Add the rice to the saucepan and stir until well mixed and slightly toasted, about one minute.
  • Stir in the broth and another 1/4 tsp. sea salt. Bring the rice to a boil, and then lower the heat, cover, and simmer for 12 minutes.
  • Stir in the chopped chicken, olives, pimiento, and lemon juice. Cover, remove from heat, and let stand 12 minutes. Fluff with a fork and serve, garnished with parsley.

Tip: Boost the phytonutrient factor by mixing in a cup of spinach or Swiss chard in the last five minutes of cooking.

Recipe by: Rebecca Katz. Photo by: Andrea D’Agosto. This recipe was excerpted from “How to Roast a Chicken“.

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Socca With Swiss Chard, Chorizo, and Egg

Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza-like crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.

Socca Crust

Makes about four 8- to 10-inch pizzas | Prep time 40 minutes plus at least one hour to let batter rest

Crust

  • 1 cup chickpea flour
  • 1 cup cold water
  • 1 tbs. extra-virgin olive oil, plus 2 tbs. to oil the pan
  • 1/2 tsp. salt
  • Freshly ground black pepper to taste

Toppings

  • 1 lb. raw ground chorizo sausage
  • 1 bunch Swiss chard, washed, tough stems removed, and coarsely chopped
  • 4 eggs
  • Salt and freshly ground black pepper to taste

Directions

Make the Crust

  1. In a medium bowl, whisk all the ingredients together. So the flour can absorb the water, let the mixture rest covered on the counter at least one hour if you’re using the crust that same day (and up to two days in the refrigerator).
  2. Heat an 8- or 10-inch cast-iron skillet over medium-high heat, and drizzle with some of the reserved olive oil.
  3. Pour in 1/2 cup of the batter and swirl to evenly coat the pan. Cook the socca until the edges are dry, then gently flip to cook the other side. Repeat three more times with additional batter. Place the four socca crusts onto baking sheets.
  4. Preheat the oven to 400 degrees F.

Prepare the Toppings

  1. Crumble the sausage onto a baking sheet and bake until it is cooked through.
  2. Toss the Swiss chard onto the baking sheet with the chorizo and bake another five minutes to wilt the greens. Arrange the greens and chorizo on the pizza crusts, creating a slight divot in the center for the egg.
  3. Top each pizza with a cracked egg, and bake for about 10 minutes or until the egg is just set.

Recipe by: Betsy Nelson. Photo by: Terry Brennan. This recipe was excerpted from “The New Pizza Party“.

Make-Your-Own (Healthier) Deep-Dish Pizza

Enjoy a feel-good pizza night in less than 20 minutes with an at-home version of this featured favorite from the LifeCafe menu at Life Time River North at One Chicago.

Healthier Deep-Dish Pizza

Makes 6 to 12 servings | Prep time 10 minutes | Cook time 3 to 5 minutes

Ingredients

  • 2 tbs. olive oil
  • 2 tbs. fresh garlic, chopped
  • 1 tsp. to 1 tbs. crushed red pepper flakes, depending on spice preference
  • 1 tsp. Italian seasoning (or 1/2 tsp. each oregano and basil) or fresh basil and oregano
  • 28 oz. canned tomatoes (choose a high-quality option, such as Bianco Dinapoli)
  • Mushrooms, onions, or peppers (optional)
  • 2 cups baby spinach, loosely packed
  • Gluten-free baguette or focaccia bread, cut down the middle lengthwise
  • Fresh burrata or mozzarella, amount based on preference
  • Basil chiffonade (optional)
  • Fresh-cracked black pepper (optional)

Directions

  1. Make your sauce: Add the olive oil, garlic, and crushed red pepper flakes to a sauté pan over medium-low heat. If you’re using dried herbs, add them at this time. Add the canned tomatoes. If you’re using the optional veggies, add them now. Simmer for five to 10 minutes; be careful not to cook for too long as you don’t want to evaporate too much of the liquid. Add the spinach to wilt near the very end of your cook time. If you’re using fresh herbs, add them near the end as well.
  2. Turn on the broiler. Place the gluten-free baguette or focaccia on a baking sheet. Evenly spread the sauce on top of each half. Add the burrata or mozzarella to cover the bread or to preference.
  3. Place the pizza under the broiler, ideally on the middle rack. Cook for three to five minutes.
  4. Finish with basil chiffonade or fresh-cracked black pepper, if desired.

Recipe by: Chef Ryan Dodge

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Ratatouille

This classic dish is packed with fall veggies, including Sicilian eggplant, summer squash, bell peppers, and yellow onions.

a cast iron skillet with ratatouille

Makes 8 servings | Prep time 35 minutes | Cook time 45 minutes

Ingredients

  • 1 medium Sicilian eggplant, sliced into thin disks
  • 2 small summer squash, sliced into thin disks
  • 2 tsp. sea salt, divided, to taste
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 red or orange bell pepper, diced
  • 1/2 lb. Roma tomatoes, sliced into thin disks
  • 1/3 cup extra-virgin olive oil, divided
  • 1/2 cup chopped basil
  • 1 tsp. freshly ground black pepper, plus more to taste

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the eggplant and squash in a colander and sprinkle with about 1/2 teaspoon of salt. Set aside for 30 minutes to release excess moisture. Gently pat dry with a kitchen towel.
  3. Place a large cast-iron skillet over medium heat. Once the skillet is hot, add the onions, garlic, bell peppers, and half of the tomatoes. Cook, stirring frequently, until the vegetables are soft and lightly browned, about 10 to12 minutes. Remove from heat.
  4. Place a separate skillet over medium heat. Once the skillet is hot, add 1 tablespoon olive oil. Add squash to the skillet, taking care not to overcrowd the surface. Cook on both sides for about three to four minutes each, or until lightly browned. Remove the squash and set aside.
  5. Repeat with the eggplant, cooking about two to three minutes per side. Remove the eggplant and set aside.
  6. Arrange the squash, eggplant, and remaining Roma tomatoes in a spiral over the top of the onions, peppers, and tomatoes in the cast-iron skillet.
  7. In a medium bowl, combine the remaining olive oil with the chopped basil, salt, and pepper, and pour evenly over the skillet. Cook in the oven for 20 to 25 minutes, or until the vegetables are softened and stewed. If the mixture appears to be drying out during the cooking process, cover with a lid or aluminum foil. Let cool for 10 minutes before serving.

Recipe by: Maddie Augustine. Photo by: Andrea D’Agosto. This recipe was excerpted from  “4 Recipes to Clear Out the Crisper“.

Vegetable Casserole With Bean Ragout

This dish is packed with veggies like Japanese eggplant, yellow squash, zucchini, and portobella mushrooms.

bean ragout

Makes 2 servings | Cook time 20 minutes

Casserole

  • 1 tbs. extra-virgin olive oil
  • 1 small Japanese eggplant, sliced 1/4 inch thick on a diagonal (about eight slices each)
  • 2 small zucchini, sliced 1/4 inch thick, diagonal (about eight slices each)
  • 2 small yellow squash, sliced 1/4 inch thick, diagonal (about eight slices each)
  • 2 medium portobella mushrooms with gills removed, sliced on bias 1/4 inch thick
  • 2 medium tomatoes, sliced 1/2 inch thick
  • 1/4 cup prepared balsamic vinaigrette
  • 1/2 cup White Bean Spread (see recipe here)
  • Balsamic glaze (purchase at store)

Topping (mix together in a bowl)

  • 2 tbs. gluten-free bread crumbs
  • 1 1/2 tsp. grated Parmesan cheese
  • 2 tsp. fresh mixed herbs

Directions

  1. Heat oven to 525 degrees F.
  2. In a mixing bowl, toss the eggplant, zucchini, yellow squash and mushrooms with the vinaigrette to coat.
  3. Mist baking pan with cooking spray.
  4. Lay sliced vegetables evenly onto tray and bake in a hot oven for five minutes to roast. Remove from tray and allow to cool.
  5. Coat an 8 1/2-inch-by-8 1/2-inch casserole with olive oil.
  6. Layer the bottom with alternate slices of eggplant, yellow squash, zucchini and mushroom. Top with 1/2 cup of the bean spread.
  7. Layer the tomato slices on top of the spread and repeat with eggplant, squash, mushrooms, bean spread and tomatoes. Alternate the next layer with overlapping zucchini and yellow squash.
  8. Sprinkle top with the breadcrumb mixture to cover evenly.
  9. Reduce oven temperature to 350 degrees F and bake for 20 minutes, or just until vegetables are hot, about 120 degrees internal.

Recipe by: Conscious Cuisine. This recipe was excerpted from “White Beans”.

Root-Vegetable “Risotto”

This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in 1/2 cup coconut milk for part of the vegetable stock.

Risotto

Makes six servings | Prep time 40 minutes

Ingredients

  • 4 cups mushroom or vegetable stock
  • 1/2 cup dried mushrooms, crumbled
  • 2 tbs. extra-virgin olive oil
  • 1 cup diced onion
  • 1 shallot, minced
  • 1/2 tsp. salt and freshly ground black pepper to taste
  • 6 cups grated root vegetables (parsnips, parsley root, and celeriac are best)
  • 2 tbs. nutritional yeast
  • 2 tbs. walnut oil
  • 2 crisp tart apples, finely diced
  • 30 sage leaves

Directions

  1. Bring the stock to a simmer in a medium saucepan. Add the dried mushrooms to the stock, and simmer while you prepare the rest of the dish.
  2. Heat the oil in a large Dutch oven. Add the onions, shallots, and salt and pepper, and caramelize over medium-low heat. When the onions are golden brown, turn the heat up to medium and gradually stir in the root vegetables.
  3. Add the nutritional yeast.
  4. When the root vegetables have softened, add the simmering stock one ladle at a time while stirring to incorporate the liquid.
  5. Cover the pan, and allow to simmer gently over very low heat for five minutes.
  6. Meanwhile, for an apple-sage topping, heat the walnut oil in a small saucepan. Add the apples and whole sage leaves, and cook for three to five minutes to flavor the oil, crisp up the leaves, and warm the apples.
  7. Serve the risotto topped with the apple-sage mixture.

Recipe by: Betsy Nelson. Photo by: Terry Brennan. This recipe was excerpted from “Root Vegetables: Recipes, Techniques, and More“.

Spaghetti Squash “Carbonara”

A pasta-free version of the popular pasta Carbonara. Try topping it with a poached egg for added protein and unctuousness.

spaghetti squash cabonara

Makes  4 to 6 servings

Ingredients

  • 2 pounds spaghetti squash (about 1 medium spaghetti squash)
  • 4 slices thick-sliced bacon, minced
  • 2 tbs. minced shallot
  • 2 to 3 cloves garlic, minced
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Directions

  1. Cut spaghetti squash in half, scoop out the seeds, and place cut side down in a large pot of simmering 1-inch deep water.
  2. Cover and steam over low heat for seven to 10 minutes.
  3. Remove squash carefully from the pot and scoop out the cooked squash strands with a large spoon. Use a fork to separate the strands.
  4. Keep the squash warm in a bowl in the oven while you cook the bacon, shallots and garlic.
  5. Heat a heavy skillet and add the bacon, stirring to cook evenly. When the bacon is almost crisp, add the shallots and cook one to two minutes, then add the garlic.
  6. Toss the bacon mixture with the warm spaghetti squash and add the chopped parsley and half of the grated Parmesan, tossing together to mix evenly. Season with salt and freshly ground pepper to taste.
  7. Serve and top each portion with the remaining Parmesan cheese and more freshly ground black pepper.

Recipe by: Betsy Nelson. Photo by: Terry Brennan. This recipe was excerpted from “Winter Squash: Recipes, Techniques, and More“.

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