Breakfast

Spaghetti squash boats are the perfect healthy, low-carb dinner idea that are packed with flavor.

The squash strands create a light, creamy spaghetti squash texture that pairs perfectly with melted cheese and a hearty sauce.

Spaghetti squash boats are also incredibly easy to make—just roast, fill, and bake!

How to tell if spaghetti squash is ripe?

To tell if a spaghetti squash is ripe, check for a deep yellow color and a firm, hard skin. It should feel heavy and have no soft spots or blemishes.

If the squash is still green or has a pale-yellow hue, it’s likely an unripe spaghetti squash. Unripe squash won’t have developed its full sweetness and may have a tougher, less desirable texture.

What does spaghetti squash taste like?

It’s slightly sweet flavor and has a texture similar to al dente pasta, making it perfect for absorbing the flavors of whatever it’s paired with.

When you make stuffed spaghetti squash, the squash itself takes on the savory richness of the fillings, whether it’s hearty ground turkey, marinara sauce, or roasted vegetables, while still maintaining a light, slightly nutty taste.

Spaghetti Squash Boats

Spaghetti squash boats are just as savory and make for great lazy Sunday ideas, just like my easy gluten free meatballs, poblano burritos, or crispy chaffle pizza.

Recipe for spaghetti squash boats:

Spaghetti squash: Their slightly sweet, mild flavor makes a perfect low-carb alternative to traditional pasta.

Ground beef: Ground beef adds a savory, satisfying base, and when cooked, it absorbs the seasoning for a balanced, meaty filling.

Marina sauce: A classic tomato-based sauce made with tomatoes, garlic, onions, and herbs. Marinara sauce brings a tangy, slightly sweet, and savory component that complements the squash and beef.

Mozzarella cheese: This soft, melty cheese is mild and creamy, perfect for topping the dish. As it melts, it creates a gooey, golden layer that ties all the ingredients together.

Garlic: Enhances the flavor of the beef and sauce, creating a more robust, savory flavor.

Olive oil: Adds richness and prevents sticking.

Salt and pepper: Helps with flavoring and spice.

Parsley: Fresh flavor to balance the rich, savory elements of the dish

Roasted spaghetti squash boats instructions:

Preheat the oven to 400℉

Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper.

Place the spaghetti squash boats with halves cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped with a fork to form “spaghetti-like” strands.

Cook the ground beef.

While the squash is roasting, heat olive oil in a skillet over medium heat.

Add minced garlic and sauté for 1-2 minutes.

Add the ground beef and cook until browned, breaking it up as it cooks.

Season with salt and pepper.

Stir in the marinara sauce and let it simmer for 5-7 minutes until heated through.

Fill each spaghetti squash half with the beef marinara mixture.

Sprinkle with mozzarella and Parmesan cheese.

Return the filled squash boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with chopped parsley if desired.

Cutting spaghetti squash tips:

Cutting into these spaghetti squash boats can be tricky because of their tough skin, but these tips will help make it easier and safer:

Soften it in the microwave:

• Poke a few holes in the squash with a fork.
• Microwave it for 3–5 minutes (depending on size) to slightly soften the skin, making it easier to cut.

Stabilize the squash:

• Lay the squash on a stable cutting board with a damp towel underneath to prevent slipping.
• If the squash is too round, trim off a small section of one end to create a flat surface to keep it stable.

Use a sharp, sturdy knife:

• A sharp chef’s knife will help cut through the hard skin more smoothly.
• Carefully insert the tip of the knife into the squash first, then rock the knife back and forth to cut through.

Cut lengthwise

• For long strands: Cut the squash lengthwise from stem to end to get longer spaghetti-like strands.
• For shorter strands: Cut it crosswise into rings, which results in shorter strands.

Can you freeze cooked spaghetti squash?

Yes, you can freeze cooked spaghetti squash! Here’s how to do it properly to preserve its texture and flavor:

Steps to freezing spaghetti squash:

• Cook the squash: Roast, bake, or microwave the spaghetti squash as usual. Once cooked, scrape the strands out of the shell using a fork.
• Cool completely: Let the cooked squash cool to room temperature before freezing this helps prevent squishiness.
• Portion it out: Divide the spaghetti squash into portion sizes that you will use later.
• Drain excess moisture: If the squash is particularly watery, press it gently with a paper towel or drain it in a colander before freezing.
• Store in airtight containers: Place the portions in airtight freezer-safe bags or containers. If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.

How long does spaghetti squash last?

Frozen spaghetti squash can last up to 6-8 months in the freezer.

Thawing and reheating:

• Thaw: Place the frozen squash in the fridge overnight or thaw it in the microwave.
• Reheat: Warm it up on the stovetop or microwave, and it’s ready to use!

Freezing spaghetti squash is a great way to save time and enjoy it later without losing much of its texture or flavor.

If you’re looking for the best spaghetti squash recipe, these loaded spaghetti squash boats are a must-try.

Packed with savory ground beef, marinara sauce, and melty mozzarella cheese, they’re the perfect combination of healthy and delicious.

The spaghetti squash strands mimic pasta, but with fewer carbs, making this dish a guilt-free, satisfying meal.

Chicken and Poblano Enchiladas Ingredients:

• Cooked chicken breast (shredded): Provides a lean source of protein and a satisfying texture that absorbs all the rich flavors.
• Flour or corn tortillas: Soft and pliable, these tortilla wraps create the crispiest low carb chicken enchiladas.
• Poblano Peppers: Smoky and slightly spicy, these peppers add a depth of flavor and heat that complements the cheesy flavor.
• Cheddar cheese: Rich and melty cheddar cheese binds all of the fillings and adds a creamy tangy flavor to every bite.
• Red and orange bell pepper: Adds a crunch of sweetness, balancing the smokiness of the poblano peppers

Just like my Spicy Cheesy Avocado Poblano Burritos or my Cheddar Cheese Shell Tacos that are healthy and bursting with flavor that will be sure to satisfy your cravings.

How to make chicken enchiladas

1. Roast poblano peppers:
   Preheat oven to 450℉
   Place poblano peppers on a baking sheet and roast for about 15 minutes.
   Remove from oven and place in a bowl, cover with lid. Let them steam for 19 minutes.
   Peel off skins, remove seeds and stems and chop finely.
2. Cook the chicken:
   In a large skillet, heat oil over medium and add chicken breasts to skillet.
   Sear chicken for about 5-7 minutes, each side.
   Once cooked, transfer to cutting board and pull apart with two forks.
3. Prepare the filling:
   In a large skillet, heat oil over medium heat.
   Add diced red and orange bell peppers.
   Sauté until soft.
   Stir in the shredded chicken, roasted poblano peppers and cheddar cheese.
   Mix well and cook until everything is heated.
4. Assemble the enchiladas:
   Preheat oven to 350℉
   Warm tortillas to make them pliable.
   Spoon some of the filling into tortilla and roll them up.
5. Next, place them in oven:
   Sprinkle cheddar cheese over top and cover with foil.
6. Bake:
   Bake for 20 minutes.
   Remove foil and bake for additional 10 minutes.
7. Serve:
   Serve with a side of sweet potato fries or rice.
   Garnish with fresh lime.

 

What to serve with chicken enchiladas:

• You can serve rice, sweet potato fries or a side salad for a healthy sides for enchiladas.

Top with cheddar cheese on your poblano enchiladas to add a rich, melty layer of flavor that brings everything together.

Add your favorite salsa to the poblano cream sauce for an extra kick of flavor.

Can you freeze enchiladas?

• Yes, this easy creamy chicken enchiladas are perfect for meal planning!
  Stop before baking. Its best to use flour tortillas. Place in a freezer safe dish and cover with plastic or aluminum foil to prevent freezer burn. When time remove and bake at 350°F at 30 minutes.

Chicken poblano enchiladas most asked questions:

How to make shredded chicken for enchiladas?

• 
  

  In a large skillet, heat oil over medium and add chicken breasts to skillet.  Sear chicken for about 5-7 minutes, each side.

  
  
• 
  

  Once cooked, transfer to cutting board and pull apart with two forks.

  
  

What’s in chicken enchiladas?

• This creamy chicken enchiladas recipe is unbeatable! All you need for enchiladas are tortilla wraps, shredded chicken, peppers, onions, spices, cheese, and your favorite sauce.

How to store chicken poblano enchiladas?

• Refrigerate in an airtight container or cover baking dish with aluminum foil. Store up to 3-4 days.

Tips for chicken poblano enchiladas:

• When cooking the chicken, If the chicken breasts are thick, add 1 cup of chicken broth or water to the skillet, cover it with a lid, and let it simmer for another 5-10 minutes until fully cooked.

If you are looking for the most flavorful beef poblanos burritos with cheesy, crispy tortillas, salsa, yogurt, beef, poblanos and avocado you will find yourself craving this easy beef burritos recipe.

This burrito recipe is versatile and can easily be a low carb breakfast burritos that you can make ahead breakfast burrito. Just add ground beef and eggs if you enjoy starting your day with a bit of spice.

Why you’ll love this poblano avocado burrito recipe:

This poblano burrito recipe includes roasted poblano pepper, which adds a smoky and slight spice compared to the traditional burrito. Combined with tender beef, creamy avocado, and melted cheese, this poblano burrito is a flavor packed meal that’s both satisfying and easy to make.

Poblanos Burritos Ingredients:

Poblano Peppers: These peppers are mildly spicy with a deep, smoky flavor.

Ground Beef: Savory and hearty protein.

Shredded Cheese: Cheddar creates a creamy, melty richness to the cheesy burritos.

Avocado: Buttery, creamy texture with a subtle, nutty flavor. Helps balance the spiciness of the poblano peppers

Salsa: Fresh and tangy with a perfect blend of tomatoes, onions, and spice.

Yogurt: Trust me, Greek yogurt is the best substitute for sour cream! It adds a tangy creaminess.

Flour Tortillas: Holding all of the ingredients together.

Poblano burrito recipe instructions:

1. Roast poblano peppers on broil until skins are blackened about 8-10 minutes. Set aside in a bowl and cover with a lid for 10 minutes. Then peel off skins, remove seeds and chop the peppers.
2. Cook the beef In a large skillet, cook until browned and cooked through, about 8-10 minutes.
3. Heat up the tortillas in a pan or microwave, to make them become pliable then add shredded cheese, avocado, salsa, peppers and beef in the center of tortilla.
4. Fold your burrito Be mindful not to overfill, as this can make folding difficult and can cause the tortilla to tear. As you fold, press the filling gently but firmly to compact it and make the burrito easier to handle.
5. Return to skillet to make burrito crisp up and hold together better.
6. Serve. 

Beef poblano burrito Tip:

Crisp up your ground beef burrito by placing it seam-side down in a hot skillet over medium heat. Cook for a few minutes on each side until the tortilla is golden brown and crispy. This helps the burrito hold together better and adds a crunch to each bite.

And there you have it—your delicious Poblanos Burritos is ready to be enjoyed!

These burritos are sure to satisfy with their rich flavors and crunch.

Don’t forget to share your own variations and tips in the comments below—I’d love to hear how you make this recipe your own. If you enjoyed this post, be sure to subscribe for more tasty recipes and cooking tips.

[mailpoet_form id=”3″]

Create the most delicious and satisfying cheddar cheese shell taocs that are easy healthy tacos. These keto-friendly and mouthwatering tacos are made with crispy, cheesy taco shells, filled with seasoned ground beef, topped with fresh salsa, and garnished with cilantro.

If you’re looking for a way to enjoy a low carb, yet delicious and satisfying meal, these cheddar cheese shell tacos are the best carb free taco shells. 

Your taco Tuesday with these beef tacos will leave everyone asking for more.

Our family has always had a deep love for tacos, passed down through generations. However, with adopting low-carb lifestyle, we were seeking a way to preserve the beloved tradition without compromising on taste. The idea of using cheese as a shell was a modern twist that allowed us to enjoy tacos in a new, exciting, and healthier way.

Low Carb Taco Shells

The key to these keto tacos is high-quality, sharp cheddar cheese. Using fresh, seasonal toppings like ripe tomatoes, crisp cilantro, and creamy avocados enhances the taste and nutritional value of each taco, making this taco recipes healthy!

We love this easy healthy recipe because it perfectly marries the flavor of cheddar cheese with the fresh ingredients of traditional tacos.

Are these taco shells gluten free?

Yes, these cheddar shells add a satisfying crunch, low-carb alternative that doesn’t sacrifice taste. Their a savory shell making it difficult to resist!

Creating these easy healthy tacos was a labor of love. It began with experimenting in our kitchen, trying different types of cheese and techniques to achieve the perfect shell.

We tested various methods – baking, frying and molding until we found the ideal balance of texture and flavor.

Along the way, we refined our toppings to complement the rich, cheesy base.

After many delicious trials and taste tests with family and friends, we perfected this easy healthy taco recipe that we can now proudly share with you.

Healthy Dinner Tacos Ingredients:

Cheddar Cheese: The star of the show! Rich in fat and protein while being low in carbohydrates, making it satisfy and flavorful.

Beef: Not only are these beef tacos delicious and nutritious, but the fat content also creates moisture balancing the crispy texture of the cheddar cheese shell and preventing the dish from feeling dry.

Tomato: Brings moisture, flavor and balances the richness of cheddar cheese and ground beef.

Onion: Adds a sharp tangy flavor and a satisfying crunch.

Cilantro: Enhances the flavor to a citrusy refreshing aroma.

Lime: Citrusy flavor adds a burst of freshness for overall flavor.

Keto Friendly Tacos Instructions:

Preheat the oven:

• • Preheat your oven to 375°F (190°C).

• • Line a baking sheet with parchment paper to prevent sticking.

Form the cheese circles:

• • Take 1/2 cup of shredded cheddar cheese and spread it into a thin, even circle on the parchment paper, about 4-5 inches in diameter.

• • Repeat to make additional circles, leaving some space between each one.

Bake the cheese circles:

• • Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is fully melted and bubbly, with the edges starting to turn golden brown.

Shape the healthy taco shells:

• • Carefully remove the baking sheet from the oven. Let the cheese cool for about 1-2 minutes until it’s still pliable but not too hot to handle.

• • Using a spatula, gently lift each cheese circle and drape it over the handle of a wooden spoon or a thick dowel to create the taco shell shape.

• • Let them cool completely and harden in this shape.

This taco rack is perfect for making these keto tacos shells.

Prepare the Fillings:

• • While the shells are cooling, prepare your beef and chop tomatoes, onions, cilantro and lime. Grill or cook your protein of choice and get your toppings ready.

Assemble the Tacos:

• • Once the cheddar shells are cooled and firm, fill them with your chosen ingredients. Start with a layer of beef, salsa then cilantro and lime – Add a dollop of Greek yogurt in place of sour cream.

Serve and enjoy these easy healthy tacos!

 

These easy healthy tacos will become your favorite with it being made with fresh, nutritious ingredients like lean protein, salsa and cheese. Keeping you satisfied and enjoying every bite.

This zesty, creamy chicken lemon zucchini pasta will become a family favorite! It is easy and the leftovers are always delicious!

The flavors of lemon, tender slices of chicken, fresh zucchini and yellow squash mixed in with the creamy richness of heavy cream and parmesan cheese will make every forkful bursting with refreshing citrus flavor and creamy goodness.

This post is all about the best creamy lemon zucchini pasta recipe that will be perfect for meal prep throughout the week and will become a weekly dinner menu item! Keep reading to find the 10 tips for the perfect pasta every time!

One sunny afternoon, my husband and his grandma bonded over a shared love for cooking. With flour on their hands and laughter in the air, they concocted this simple chicken pasta recipes bursting with lemony goodness. As they cooked, the kitchen filled with the scent of citrus, and memories of Grandma’s kitchen flooded back.

Years later, he shared this cherished recipe with our own little family, passing down not just a dish, but love and tradition.

This simple yet delicious easy chicken pasta recipes pasta quickly became our go-to meal, perfect for weekly dinners and easy meal prepping.

With each bite, you will experience a satisfying dish that will become your favorite dinner recipe and an easy meal prep for lunches!

Cheesy Lemon Chicken Pasta Ingredients:

Chicken Breasts- Lean protein.

Yellow Squash: Adds sweetness to the flavor.

Zucchini: Adds sweetness to flavor.

Heavy Cream: Creates a creamy sauce, adding richness and depth of flavor.

Lemon: Adding a refreshing and zesty taste.

Parmesan Cheese: Adds a salty and nutty flavor to the dish.

Noodle: Substitute with any noodle because this recipe is that good! Linguine is a favorite.

Creamy lemon zucchini pasta instructions:

1. Cook noodles until al dente. Drain and set aside.
2. Season chicken breasts with salt and pepper.
3. In a large skillet, add chicken breasts and cook until golden brown – (about 4-5 minutes per side).
4. Add minced garlic.
5. Add sliced zucchini and yellow squash. Cook until tender.
6. Add lemon juice.
7. Pour heavy cream and parmesan cheese, stirring until well-combined.
8. Add the noodle into the creamy lemon sauce.
9. Serve and garnish with parsley.

10 Creamy Lemon Zucchini Pasta Tips:

1. Use pasta that holds sauce well, such as fettuccine, linguine, or penne. Cook it al dente so it doesn’t become mushy when mixed with the sauce.

2. Go for boneless, skinless chicken breasts or thighs. Pound them to an even thickness for uniform cooking.

3. Marinate the chicken in a mixture of olive oil, lemon zest, garlic, and herbs (like thyme or rosemary) for at least 30 minutes to infuse flavor.

4. Sear the chicken in a hot pan to create a golden-brown crust, which adds flavor and texture. Make sure not to overcrowd the pan.

5. Use fresh lemon juice and zest for a bright, tangy flavor. Avoid bottled lemon juice, which can taste artificial.

6. Start your sauce with a combination of butter and garlic for richness. Then add heavy cream or a mix of cream and milk for a balanced creaminess.

7. Incorporate grated Parmesan or Pecorino Romano cheese into the sauce. This not only adds a savory element but also helps to thicken the sauce.

8. Balance Flavors: Adjust the seasoning with salt, pepper, and a pinch of sugar to balance the acidity of the lemon. Add lemon zest for an extra burst of citrus flavor.

9. Reserve a cup of pasta water before draining. This starchy water can help loosen the sauce and make it cling to the pasta better.

10. Garnish the finished dish with fresh parsley or basil for color and a fresh, herby finish. A sprinkle of lemon zest on top can also enhance the lemony aroma.