I’m craving veggies and salads this pregnancy, which is a good thing because I’m pretty sure that during my last 3 pregnancies, all I ate was Taco Bell, cheese and bread. Here are some of the all-veggie dinners I’ve been making lately, that we all loved! (Yes, even my steak-loving husband admitted they were totally filling and satisfying, even without the meat!)
1. Cheesy baked spaghetti squash boats
It’s like your own hot, cheesy pasta dish without the guilt! This meal was so filling I didn’t even add the chicken the recipe called for.
2. Roasted (ANY veggie)
This is the simplest, most delicious way to make a crowd-pleasing veggie dinner. Just cut up a bunch of veggies, throw them on a cookie sheet and use my favorite eat-your-veggies roasting recipe. It seriously couldn’t be easier! This is how dinner happens at my house at least twice a week.
3. Sauteed zucchini and summer squash
Cut up the veggies, put them in a hot pan with olive oil, garlic, salt and pepper, and in less than 5 minutes, you have a healthy, filling meal!
4. Southwestern stuffed acorn squash
Use the gorgeous acorn squash as your receptacle and throw in whatever Mexican flavors you have on-hand, including turkey, black beans, quinoa, corn and cumin. I didn’t follow the recipe exactly (I really just used it for the baking instructions), and that’s the beauty of it: just throw in what you have!
5. Butternut squash gratin with blue cheese and sage
This dish is soooo good and has all the flavors of Thanksgiving without any of the guilt, and as you can see, even the kids will eat it. Besides the squash, all you need is breadcrumbs, onions, sage and blue cheese (although I’ve made this many times with no cheese).
6. Roasted green beans and asparagus
You may look at all the green and think this isn’t enough for a meal, but don’t forget: greens have tons of protein! I am a big eater, and this totally fills me up. I often make way more than we’ll eat, and then I refrigerate the leftovers to add to salads later in the week. (The roasted flavor totally makes them more interesting and adds flavor, without adding fat.) All you do is toss the veggies with coconut oil (or whatever oil you like), salt and pepper, and roast them up using my favorite eat-your-veggies roasting recipe. And, I love that I only dirty 1 cookie sheet.
Cabbage, sunflower kernels, green onions and, believe it or not, a package of ramen noodles make this dish an unexpected hit. My friend Kelly makes this for get-togethers, and every time, I kid you not, someone asks for her recipe. Plus, it’s cheap! If it’s not filling enough for you, just throw in some chicken or shrimp, and you’ve got a complete meal!
What are your favorite veggie recipes? Share them in the comments section below, or head on over to our Facebook page!