50+ Delicious Carb-Friendly Dinner Recipes for a Healthier You

Eating a low-carb diet doesn’t mean you have to compromise on flavor or variety in your meals.

If you’re looking to reduce carbs without sacrificing taste, you’ve come to the right place!

We’ve curated a list of over 50 incredible carb-friendly dinner recipes that are as delicious as they are nutritious.

Whether you’re following a keto, paleo, or just a more balanced, carb-conscious diet, these recipes will leave you feeling satisfied and energized without the bloat.

From hearty grilled meats to veggie-packed stir-fries and flavorful seafood dishes, these recipes are perfect for anyone looking to embrace a healthier way of eating without feeling deprived.

Plus, many of these dishes are quick and easy to prepare, making them ideal for busy weeknights or meal prepping for the week ahead.

Get ready to discover how delicious and satisfying a carb-friendly dinner can be!

50+ Delicious Carb-Friendly Dinner Recipes for a Healthier You

Making the switch to a lower-carb lifestyle doesn’t have to be a challenge.

With these 50+ carb-friendly dinner recipes, you can enjoy every bite without the guilt.

Whether you’re cooking for one or the whole family, these meals are packed with flavor, nutrients, and the kind of satisfaction that will keep you coming back for more.

So, why not try something new tonight?

Your taste buds—and your body—will thank you! Start exploring these recipes and feel confident in your healthy, carb-conscious choices.

Grilled Lemon Herb Chicken with Zucchini Noodles

A light and satisfying dinner, this dish combines tender grilled chicken marinated in a zesty lemon herb blend with spiralized zucchini noodles. It’s low in carbs yet bursting with flavor, making it an ideal choice for a refreshing and nutritious meal.

Ingredients:

• For the Chicken Marinade:
  • 2 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the Zucchini Noodles:
  • 3 medium zucchinis, spiralized
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp grated Parmesan (optional)

Directions:

1. Marinate the Chicken:
   In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let sit for 30 minutes.
2. Grill the Chicken:
   Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side or until fully cooked. Let rest before slicing.
3. Prepare the Zucchini Noodles:
   Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant. Toss in the zucchini noodles and sauté for 2–3 minutes until tender but not mushy. Season with salt, pepper, and Parmesan if desired.
4. Assemble:
   Plate the zucchini noodles and top with sliced grilled chicken. Garnish with extra lemon slices if desired.

This recipe is a perfect carb-conscious dinner with vibrant flavors and balanced nutrients. The zucchini noodles provide a delightful crunch, while the grilled chicken is tender and infused with citrusy, herbaceous goodness.

Crispy Cauliflower Fried “Rice”

This quick and easy dinner swaps traditional rice for cauliflower rice, creating a low-carb version of a takeout favorite. Packed with vegetables, protein, and umami flavors, it’s both wholesome and deeply satisfying.

Ingredients:

• 4 cups cauliflower rice
• 1 cup cooked chicken breast, diced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 2 large eggs, whisked
• 3 tbsp soy sauce (low-sodium or coconut aminos)
• 1 tbsp sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Directions:

1. Prepare the Base:
   Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant.
2. Cook the Vegetables:
   Add carrots and peas to the skillet. Cook for 3–4 minutes, stirring occasionally.
3. Scramble the Eggs:
   Push the vegetables to one side of the skillet. Pour in the whisked eggs on the other side and scramble until cooked.
4. Combine Ingredients:
   Add the cauliflower rice and cooked chicken to the skillet. Pour in soy sauce, mix well, and stir-fry for 4–5 minutes until everything is heated through.
5. Finish:
   Sprinkle with chopped green onions, season with salt and pepper, and serve hot.

Cauliflower fried “rice” delivers all the rich, comforting flavors of traditional fried rice without the carbs. It’s loaded with nutrients, high in protein, and a great way to enjoy a guilt-free indulgence.

Garlic Butter Salmon with Asparagus

This one-pan dish pairs flaky, buttery salmon with tender asparagus for a decadent yet low-carb meal. It’s simple, quick, and loaded with healthy omega-3s and vibrant greens.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 3 tbsp butter, melted
• 2 garlic cloves, minced
• Juice of 1/2 lemon
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Directions:

1. Prepare the Salmon:
   Preheat the oven to 400°F (200°C). Place salmon fillets on a lined baking sheet.
2. Season:
   In a bowl, mix melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush this mixture generously over the salmon fillets.
3. Prepare the Asparagus:
   Place the asparagus on the same baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Bake:
   Roast in the oven for 12–15 minutes or until the salmon flakes easily with a fork and the asparagus is tender.
5. Serve:
   Plate the salmon alongside the asparagus and drizzle any remaining garlic butter from the pan on top.

This garlic butter salmon is a luxurious dinner option that feels indulgent yet remains healthy. The buttery salmon melts in your mouth, complemented perfectly by the crisp-tender asparagus. This low-carb meal is elegant enough for special occasions but easy enough for weeknights.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These vibrant bell peppers are filled with a savory, protein-packed turkey and cauliflower rice mixture, making them a satisfying and carb-friendly dinner. Perfectly roasted and loaded with flavors, they are as healthy as they are delicious.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 1/2 cups cauliflower rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cup shredded mozzarella cheese (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. Prepare the Peppers:
   Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the insides with olive oil and place them in a baking dish.
2. Cook the Filling:
   Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent. Add ground turkey and cook until no longer pink. Stir in cauliflower rice, tomatoes, and seasonings. Cook for another 3–4 minutes. Adjust salt and pepper as needed.
3. Stuff the Peppers:
   Fill each bell pepper with the turkey mixture. Sprinkle cheese on top if using.
4. Bake:
   Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes or until the peppers are tender and the cheese is melted.
5. Serve:
   Allow to cool slightly before serving.

These stuffed bell peppers are a hearty, well-rounded meal that delivers bold flavors while staying low in carbs. The juicy peppers pair beautifully with the savory filling, creating a dinner you’ll want to make again and again.

Zucchini Lasagna with Ricotta and Spinach

This zucchini lasagna is a low-carb twist on a comfort food classic. Layers of zucchini slices, creamy ricotta, spinach, and marinara sauce come together to create a wholesome and flavorful dish that satisfies without the heaviness of pasta.

Ingredients:

• 3 medium zucchinis, sliced thin lengthwise
• 1 1/2 cups marinara sauce (sugar-free or homemade)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. Prepare the Zucchini:
   Preheat the oven to 375°F (190°C). Lay zucchini slices on a towel, sprinkle with salt, and let sit for 10 minutes to release moisture. Pat dry with a paper towel.
2. Make the Ricotta Filling:
   In a bowl, mix ricotta cheese, spinach, egg, Parmesan, Italian seasoning, salt, and pepper.
3. Assemble the Lasagna:
   In a baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by the ricotta mixture, a sprinkle of mozzarella, and more marinara. Repeat layers, finishing with a final layer of zucchini and mozzarella.
4. Bake:
   Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes or until bubbly and golden.
5. Cool and Serve:
   Let the lasagna cool for 10 minutes before slicing and serving.

Zucchini lasagna is an indulgent yet light dish that captures the essence of traditional lasagna without the carbs. Each bite is rich, creamy, and bursting with Italian flavors.

Spaghetti Squash with Pesto and Grilled Shrimp

This dish combines tender spaghetti squash with a fresh basil pesto and juicy grilled shrimp for a satisfying low-carb dinner. Packed with nutrients and vibrant flavors, it’s a delightful way to enjoy a pasta-like meal without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp grated Parmesan (optional)

Directions:

1. Roast the Spaghetti Squash:
   Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 30–40 minutes or until tender. Use a fork to scrape out the strands.
2. Grill the Shrimp:
   In a bowl, toss shrimp with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper. Heat a grill pan over medium-high heat and cook shrimp for 2–3 minutes per side or until pink and opaque.
3. Combine:
   Toss the spaghetti squash strands with pesto and top with grilled shrimp. Sprinkle with Parmesan if desired.
4. Serve:
   Plate the spaghetti squash and garnish with fresh basil or lemon wedges.

Spaghetti squash with pesto and shrimp is a fresh and flavorful dish that feels indulgent yet is incredibly healthy. The squash acts as a light yet satisfying base, while the shrimp adds a savory, protein-packed topping. It’s a perfect balance of taste and nutrition.

Crispy Baked Chicken Thighs with Roasted Brussels Sprouts

This meal is a perfect blend of crispy, savory chicken thighs and caramelized Brussels sprouts. The chicken thighs are seasoned to perfection and baked until golden and crispy, while the Brussels sprouts add a touch of sweetness and crunch. It’s a filling and nutritious low-carb dinner that’s easy to make.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Directions:

1. Prepare the Chicken:
   Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with a paper towel. Rub them with 2 tbsp of olive oil, garlic powder, paprika, thyme, salt, and pepper.
2. Prepare the Brussels Sprouts:
   Toss the Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper. Arrange them on a baking sheet.
3. Bake:
   Place the chicken thighs on the baking sheet with the Brussels sprouts. Bake for 35–40 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C). If desired, drizzle with balsamic vinegar for extra flavor.
4. Serve:
   Let the chicken rest for a few minutes before serving alongside the roasted Brussels sprouts.

This dish is a hearty and satisfying option for a low-carb dinner. The crispy chicken thighs provide rich flavor, while the Brussels sprouts are perfectly roasted, making this meal both comforting and healthy. The simple seasonings allow the natural flavors to shine, making this recipe a great addition to any weeknight rotation.

Eggplant Parmesan with Ground Beef and Mozzarella

This low-carb eggplant Parmesan combines tender, baked eggplant slices with a hearty ground beef and marinara sauce, topped with melted mozzarella. It’s a lighter version of the traditional dish, but still just as comforting and satisfying.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 lb ground beef
• 1 1/2 cups marinara sauce (sugar-free or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil spray

Directions:

1. Prepare the Eggplant:
   Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet and spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until tender and slightly golden.
2. Cook the Ground Beef:
   While the eggplant bakes, cook the ground beef in a skillet over medium heat. Add garlic powder, oregano, salt, and pepper, and cook until the beef is browned and cooked through. Stir in the marinara sauce and simmer for 5–7 minutes.
3. Assemble the Dish:
   In a baking dish, layer the baked eggplant slices, followed by the ground beef mixture and a sprinkle of mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
4. Bake:
   Bake the assembled eggplant Parmesan for 20 minutes, or until the cheese is melted and bubbly.
5. Serve:
   Let it cool for a few minutes before slicing and serving.

This eggplant Parmesan with ground beef is a flavorful, satisfying low-carb alternative to the traditional version. The eggplant slices replace the breaded layers, while the savory ground beef and melty cheese provide all the comforting, indulgent flavors. It’s a great way to enjoy a beloved dish without the carbs.

Chicken and Broccoli Alfredo Casserole

A creamy and decadent casserole made with tender chicken, fresh broccoli, and a rich, low-carb Alfredo sauce. This dish is comfort food at its finest—simple to make and perfect for anyone looking to enjoy a classic favorite without the carbs.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 4 cups broccoli florets, steamed
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 tsp Italian seasoning
• 1 tbsp butter
• Salt and pepper to taste

Directions:

1. Prepare the Alfredo Sauce:
   In a skillet, melt butter over medium heat and sauté minced garlic for 1–2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in mozzarella and Parmesan cheese, cooking until the cheese melts and the sauce thickens. Season with salt, pepper, and Italian seasoning.
2. Assemble the Casserole:
   Preheat the oven to 375°F (190°C). In a baking dish, combine the shredded chicken and steamed broccoli. Pour the Alfredo sauce over the top, stirring to combine.
3. Bake:
   Sprinkle the casserole with extra mozzarella cheese and bake for 20–25 minutes, or until the top is golden and bubbly.
4. Serve:
   Let the casserole cool for a few minutes before serving.

This chicken and broccoli Alfredo casserole is a rich, creamy dish that feels indulgent but is low in carbs. The combination of tender chicken, fresh broccoli, and the velvety Alfredo sauce makes for a hearty, comforting meal that the whole family will enjoy.

Baked Lemon Herb Cod with Garlic Roasted Cauliflower

This light yet flavorful meal features flaky cod fish baked with a zesty lemon herb marinade, paired with garlic-infused roasted cauliflower. It’s a healthy, low-carb dinner option that’s quick to prepare and perfect for a satisfying meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 head cauliflower, cut into florets
• 1 tbsp olive oil (for roasting cauliflower)
• 1/2 tsp garlic powder

Directions:

1. Prepare the Cod:
   Preheat the oven to 400°F (200°C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper. Coat the cod fillets with the marinade and let sit for 10 minutes.
2. Roast the Cauliflower:
   On a baking sheet, toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Roast in the oven for 20–25 minutes until golden and tender, flipping halfway through.
3. Bake the Cod:
   Place the marinated cod fillets on a separate baking sheet and bake for 12–15 minutes, or until the fish flakes easily with a fork.
4. Serve:
   Plate the baked cod with the roasted cauliflower on the side. Garnish with extra lemon wedges if desired.

This baked lemon herb cod with garlic roasted cauliflower offers a refreshing, nutritious dinner with light, flaky fish and savory, crispy cauliflower. It’s a meal that’s both comforting and packed with bright, citrusy flavors—perfect for a low-carb lifestyle.

Turkey Zucchini Meatballs with Marinara Sauce

These flavorful turkey meatballs made with zucchini are a healthier alternative to traditional meatballs, offering a satisfying, low-carb option. Paired with a sugar-free marinara sauce, this dish is both comforting and full of flavor.

Ingredients:

• 1 lb ground turkey
• 1 medium zucchini, grated
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 1/2 cups marinara sauce (sugar-free or homemade)
• 2 tbsp olive oil (for cooking)

Directions:

1. Make the Meatballs:
   Preheat the oven to 375°F (190°C). In a large bowl, combine ground turkey, grated zucchini, Parmesan cheese, egg, almond flour, garlic powder, oregano, salt, and pepper. Mix until well combined.
2. Shape the Meatballs:
   Form the mixture into meatballs, about 1–1.5 inches in diameter.
3. Cook the Meatballs:
   Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6–8 minutes, turning occasionally until browned on all sides.
4. Simmer in Sauce:
   Once meatballs are browned, pour marinara sauce over them, cover, and simmer for 10–15 minutes, or until cooked through.
5. Serve:
   Serve the turkey meatballs with extra sauce and garnish with fresh basil or Parmesan if desired.

These turkey zucchini meatballs are a tasty and nutritious alternative to traditional meatballs. The zucchini adds moisture and nutrients, while the turkey keeps the dish light and protein-packed. Served with marinara, they’re a satisfying low-carb dinner option.

Grilled Pork Chops with Cauliflower Mash

A juicy grilled pork chop paired with creamy cauliflower mash creates a perfect low-carb dinner. This dish delivers rich flavors and satisfying textures without the heaviness of potatoes.

Ingredients:

• 4 bone-in pork chops
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 head cauliflower, cut into florets
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder

Directions:

1. Grill the Pork Chops:
   Preheat the grill to medium-high heat. Rub the pork chops with olive oil, garlic powder, rosemary, salt, and pepper. Grill the pork chops for 4–5 minutes per side or until they reach an internal temperature of 145°F (63°C).
2. Prepare the Cauliflower Mash:
   While the pork chops are grilling, steam cauliflower florets for 10–12 minutes until tender. Transfer the steamed cauliflower to a blender or food processor and add heavy cream, butter, Parmesan, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Serve:
   Plate the grilled pork chops alongside the creamy cauliflower mash. Garnish with additional herbs or Parmesan if desired.

This grilled pork chop with cauliflower mash is a fantastic low-carb alternative to traditional pork and mashed potatoes. The juicy, flavorful pork pairs perfectly with the velvety cauliflower mash, creating a comforting, satisfying meal that’s rich in flavor but light on carbs.

Garlic Butter Shrimp and Asparagus

A quick and flavorful low-carb dish, garlic butter shrimp with asparagus combines succulent shrimp with tender asparagus, all sautéed in a rich garlic butter sauce. It’s an easy yet elegant meal that’s perfect for weeknights or special occasions.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp lemon zest
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Directions:

1. Sauté the Asparagus:
   Heat 1 tbsp of butter in a large skillet over medium heat. Add asparagus and sauté for 4–5 minutes until tender but still crisp. Remove from the skillet and set aside.
2. Cook the Shrimp:
   In the same skillet, melt the remaining butter. Add garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant. Add shrimp, lemon zest, salt, and pepper. Cook for 2–3 minutes per side, or until the shrimp turns pink and opaque.
3. Combine and Serve:
   Return the asparagus to the skillet and toss everything together with lemon juice and fresh parsley. Cook for another minute, then remove from heat.

This garlic butter shrimp and asparagus dish is a simple, yet flavorful dinner that’s full of rich, garlicky goodness. The shrimp is succulent and juicy, while the asparagus provides a crisp and nutritious base, making it a satisfying, low-carb meal.

Chicken Fajita Lettuce Wraps

These chicken fajita lettuce wraps are a fun, healthy alternative to traditional fajitas. Tender, seasoned chicken is paired with sautéed peppers and onions, all wrapped in crisp lettuce leaves. It’s a light, carb-free dish that still delivers bold flavors.

Ingredients:

• 2 large chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 large Romaine lettuce leaves
• 1/2 cup salsa (optional)
• 1/4 cup sour cream (optional)

Directions:

1. Prepare the Chicken:
   In a bowl, toss the chicken strips with chili powder, cumin, paprika, salt, and pepper.
2. Cook the Vegetables:
   Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, and sauté for 5–6 minutes until softened and slightly caramelized. Remove and set aside.
3. Cook the Chicken:
   In the same skillet, add the chicken strips and cook for 6–8 minutes, stirring occasionally, until fully cooked and browned on all sides.
4. Assemble the Wraps:
   To serve, place a few strips of chicken and vegetables in each lettuce leaf. Add salsa and sour cream if desired.

These chicken fajita lettuce wraps are a fun, carb-free twist on a classic favorite. The combination of seasoned chicken, sautéed vegetables, and fresh lettuce wraps makes this a satisfying meal that’s packed with flavor and light on carbs.

Spaghetti Squash Stir-Fry with Tofu and Veggies

This vibrant stir-fry is made with spaghetti squash, tofu, and a variety of fresh vegetables, all tossed together in a savory sauce. It’s a low-carb, vegan-friendly meal that’s both filling and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 block firm tofu, drained and cubed
• 1 cup bell pepper, sliced
• 1 cup zucchini, sliced
• 1/2 cup carrots, julienned
• 2 tbsp olive oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds (optional)

Directions:

1. Prepare the Spaghetti Squash:
   Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30–40 minutes, or until tender. Use a fork to scrape the flesh into strands.
2. Cook the Tofu and Veggies:
   While the squash roasts, heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté for 5–6 minutes until golden and crispy. Remove and set aside. In the same skillet, add bell pepper, zucchini, and carrots, and sauté for 4–5 minutes until tender-crisp.
3. Make the Stir-Fry Sauce:
   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using).
4. Combine and Serve:
   Add the spaghetti squash strands to the skillet with the vegetables. Pour the stir-fry sauce over the mixture and toss well to combine. Add the tofu back to the skillet and cook for another 2–3 minutes until heated through.
5. Garnish and Serve:
   Sprinkle with sesame seeds if desired and serve immediately.

This spaghetti squash stir-fry with tofu and veggies is a flavorful, low-carb meal that’s packed with fresh vegetables and protein from the tofu. The spaghetti squash provides a light and satisfying base, while the savory sauce ties everything together. It’s an excellent vegan and gluten-free option for anyone looking for a healthy dinner.

Note: More recipes​ are coming soon!