If looking for a lower-carb, nutrient-and-protein-dense dinner, look no further. My husband came up with this adaptation based on his mom’s traditional lasagna recipe, and we’ve never looked back. If you cook the meat ahead of time, too, (BONUS) you can easily freeze this and have a quick dinner for another night down the road. This is also, obviously, gluten-free (awesome!) and can be adapted to suit whatever additional veggies or fillings you’d like to include.
Spaghetti squash, like eggs, is one of those foods that gets me so pumped about what food is
. It’s a squash like any other squash, but then you run your fork through it after baking and BAM! Perfectly formed spaghetti strands. Food can be amazing, and spaghetti squash needs no embellishment, which is why I paired mine with a simple and quick sage and walnut butter sauce. This is a classic sauce…you don’t always have to reinvent the wheel in the kitchen. But it pairs so perfectly with the delicate squash, and it’s so yummy to boot. Vegetarian or not, this is a fantastic Fall supper. Continue reading