25+ Delicious Holiday Diabetic-Friendly Supper Recipes for a Healthier Celebration

The holiday season is a time for celebration, indulgence, and family gatherings.

However, for those managing diabetes, finding meals that are both festive and blood sugar-friendly can feel like a challenge.

The good news is that you don’t have to sacrifice flavor or tradition to enjoy a healthy holiday supper.

With careful planning, you can savor all the deliciousness of the season while maintaining balanced blood sugar levels.

We’ve compiled over 25 diabetic-friendly holiday supper recipes that are low in carbs, rich in nutrients, and brimming with holiday flavors.

Whether you’re hosting a grand feast or preparing a quiet dinner at home, these recipes offer a range of options to satisfy everyone at your table.

From savory mains to light and refreshing sides, these meals are designed to keep your health in check without compromising on taste.

So, whether you’re a seasoned pro at managing diabetes or new to the journey, these 25+ holiday diabetic supper recipes will ensure that your celebrations are full of joy, flavor, and nourishment.

25+ Delicious Holiday Diabetic-Friendly Supper Recipes for a Healthier Celebration

This holiday season, there’s no need to feel restricted by your dietary needs. With these 25+ diabetic-friendly supper recipes, you can enjoy festive meals that are both health-conscious and full of flavor.

From hearty main courses to light, nutritious sides, these dishes are perfect for keeping your blood sugar levels steady while still indulging in the tastes of the season.

By incorporating whole, nutritious ingredients and focusing on balanced meals, you can create a holiday spread that’s just as satisfying as it is healthy.

Herb-Roasted Turkey Breast with Cauliflower Mash

This low-carb holiday dish features a succulent turkey breast seasoned with aromatic herbs, paired with creamy cauliflower mash, making it a perfect diabetic-friendly supper. The flavors of rosemary, thyme, and garlic create a rich, savory meal without the carbs from traditional mashed potatoes. It’s a great option for those looking for a comforting yet healthy dinner.

Ingredients:

• 1 boneless turkey breast (about 3-4 lbs)
• 2 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 head of cauliflower, cut into florets
• 2 tbsp unsalted butter
• 1/4 cup low-fat milk
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, rosemary, thyme, minced garlic, salt, and pepper.
3. Place the turkey breast on a roasting pan and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C).
4. While the turkey is roasting, steam the cauliflower florets until tender, about 10-15 minutes.
5. Drain the cauliflower and transfer it to a food processor. Add the butter, milk, garlic powder, salt, and pepper. Blend until smooth and creamy.
6. Once the turkey is done, let it rest for 10 minutes before slicing.
7. Serve the turkey breast with a generous helping of cauliflower mash.

This herb-roasted turkey breast with cauliflower mash is a satisfying meal that doesn’t sacrifice flavor. The turkey provides lean protein, while the cauliflower mash delivers a creamy side without the high carbohydrate count of mashed potatoes. It’s a dish that will keep you feeling full and satisfied, making it an excellent choice for diabetics or anyone looking to reduce carbs while still enjoying a festive meal. Plus, the rich herbs and garlic bring warmth to the holiday table, making this a comforting yet healthy supper option.

Baked Salmon with Avocado Salsa

Salmon is a heart-healthy protein rich in omega-3 fatty acids, and this recipe pairs it with a refreshing avocado salsa, creating a well-balanced, diabetic-friendly dish. The bright flavors from the lime and cilantro in the salsa complement the rich, buttery salmon, making for a light yet flavorful holiday supper.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with paprika, salt, and pepper.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon is baking, prepare the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, lime juice, salt, and pepper in a bowl. Gently toss to combine.
5. Once the salmon is cooked, serve each fillet with a generous spoonful of the avocado salsa on top.

This baked salmon with avocado salsa is not only delicious but also nutritious, offering a perfect balance of healthy fats and lean protein. The creamy avocado salsa adds a vibrant twist to the dish, bringing fresh flavors and texture to complement the tender salmon. It’s a quick and easy holiday supper that provides all the nutritional benefits without the excess carbohydrates, making it a great option for anyone managing their blood sugar levels.

Zucchini Noodles with Turkey Bolognese

This low-carb twist on the classic Italian pasta dish features zucchini noodles instead of traditional pasta, paired with a lean turkey bolognese sauce. It’s a flavorful, satisfying supper that provides all the richness of the original without the heavy carbs, making it an ideal choice for diabetics and health-conscious eaters alike.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 lb lean ground turkey
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes, no added sugar
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
2. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer on low heat for about 20 minutes, allowing the sauce to thicken and the flavors to meld.
4. While the sauce is simmering, heat a separate skillet over medium heat. Add the zucchini noodles and sauté for 3-5 minutes, just until tender but still al dente.
5. Serve the zucchini noodles topped with the turkey bolognese sauce. Garnish with fresh basil if desired.

Zucchini noodles with turkey bolognese offer a delightful and healthy alternative to traditional pasta. The turkey bolognese sauce is rich in flavor, with the lean meat providing a hearty texture that complements the tender zucchini noodles. This dish is not only perfect for the holiday season but also a great way to reduce carbohydrates without compromising on taste. The low-calorie, high-fiber zucchini noodles make this a filling and satisfying meal, ideal for anyone looking to maintain stable blood sugar levels while enjoying the comforts of a holiday meal.

Garlic Parmesan Roasted Brussels Sprouts and Mushrooms

This simple yet elegant side dish combines the earthy flavors of Brussels sprouts and mushrooms with a rich garlic parmesan coating. Roasting these vegetables brings out their natural sweetness, and the parmesan adds a savory touch, making it a perfect holiday side for a diabetic-friendly supper.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz mushrooms, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and mushrooms in olive oil, minced garlic, salt, and pepper, ensuring the vegetables are well-coated.
3. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until golden and crispy, stirring halfway through.
4. Remove from the oven and sprinkle with grated parmesan cheese while still hot.
5. Garnish with fresh parsley before serving.

Garlic Parmesan roasted Brussels sprouts and mushrooms are a delicious and nutritious side dish that’s both low in carbs and full of flavor. The roasting process intensifies the natural sweetness of the Brussels sprouts, while the mushrooms bring a meaty texture. Topped with a generous sprinkle of parmesan, this dish is a perfect complement to any holiday main course. It’s a great way to include more vegetables in your meal without compromising on taste, and the combination of garlic and parmesan adds a festive flair that will please all palates.

Stuffed Bell Peppers with Quinoa and Turkey

Stuffed bell peppers make for a satisfying and visually appealing dish. In this version, the peppers are filled with a healthy blend of quinoa, lean ground turkey, and a variety of vegetables, making it both hearty and diabetic-friendly. This dish is rich in protein, fiber, and healthy carbs, ensuring that it keeps your blood sugar levels stable while still offering plenty of holiday flavor.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 onion, finely chopped
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, cook the ground turkey over medium heat until browned. Add the chopped onion and sauté until soft.
4. Stir in the cooked quinoa, diced tomatoes, corn, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes to combine the flavors.
5. Stuff each bell pepper with the turkey-quinoa mixture and place the stuffed peppers upright in the baking dish.
6. Cover the dish with foil and bake for 25-30 minutes. If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper and bake for an additional 5 minutes until melted and bubbly.
7. Serve the stuffed peppers hot.

Stuffed bell peppers with quinoa and turkey provide a wholesome and filling meal that’s perfect for a diabetic-friendly holiday supper. The quinoa offers a great source of plant-based protein and fiber, while the ground turkey keeps the dish lean. With the addition of vegetables and spices, each bite is flavorful and satisfying. This dish is a wonderful way to incorporate more whole grains and vegetables into your meal, and the colorful bell peppers add a festive touch to your holiday spread.

Spaghetti Squash with Pesto and Grilled Chicken

For a low-carb alternative to pasta, spaghetti squash is the perfect base. Paired with a fresh, homemade pesto sauce and grilled chicken, this dish offers a satisfying and nutritious option for a holiday supper. The light, herbal pesto complements the squash perfectly, while the grilled chicken adds protein and richness, making this meal a well-rounded option.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place the halves cut-side down on a baking sheet.
3. Roast the squash for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. While the squash is roasting, season the chicken breasts with olive oil, salt, and pepper. Grill or cook in a skillet over medium-high heat for 6-7 minutes per side, or until fully cooked and juices run clear.
5. Once the squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Toss the spaghetti squash with pesto sauce until evenly coated.
7. Slice the grilled chicken and place on top of the pesto-coated squash.
8. Garnish with fresh basil leaves and serve.

Spaghetti squash with pesto and grilled chicken is a light yet satisfying meal that’s perfect for the holiday season. The spaghetti squash provides a fantastic low-carb alternative to traditional pasta, while the pesto brings a burst of fresh, aromatic flavor. Grilled chicken adds lean protein, making this dish balanced and filling. The fresh basil garnish elevates the dish, adding a touch of color and a fragrant finish. This meal is not only diabetic-friendly but also a healthy and delicious way to enjoy a festive supper without the carbs.

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is a nutrient-dense, diabetic-friendly dish that can be enjoyed for breakfast, brunch, or supper. The sweetness of the roasted sweet potatoes contrasts beautifully with the earthy kale, and the eggs bind everything together for a filling and flavorful meal. It’s a fantastic way to enjoy vegetables while keeping carbs in check.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1/2 onion, finely chopped
• 6 large eggs
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato in olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes, or until tender and slightly crispy.
3. While the sweet potatoes roast, sauté the onion in a skillet over medium heat until softened, about 4-5 minutes.
4. Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
5. In a bowl, whisk the eggs with salt and pepper. Once the sweet potatoes are done roasting, add them to the skillet with the kale and onion mixture.
6. Pour the eggs over the vegetables in the skillet, and cook over medium heat until the edges begin to set, about 5 minutes.
7. Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the frittata is fully set.
8. Sprinkle the shredded mozzarella cheese on top and bake for another 2-3 minutes until melted.
9. Let cool slightly before slicing and serving.

Sweet potato and kale frittata is a hearty and satisfying dish, ideal for a holiday meal. The combination of sweet potatoes and kale offers a wealth of vitamins and fiber, while the eggs provide a source of protein. This dish is a great way to enjoy the flavors of the season without overwhelming your blood sugar levels. It’s easy to make, highly customizable, and perfect for a nutritious, comforting supper.

Spicy Roasted Chicken Thighs with Asparagus

This dish features juicy, crispy roasted chicken thighs paired with tender asparagus, making for a flavorful, low-carb holiday meal. The spice rub on the chicken adds a kick of flavor, while the asparagus provides a light, nutritious side. Perfect for a diabetic-friendly dinner, this meal is both simple and satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Rub the spice mixture all over the chicken thighs.
4. Place the chicken thighs on a baking sheet, skin-side up, and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
5. While the chicken is roasting, place the asparagus on another baking sheet. Drizzle with olive oil, and season with salt and pepper.
6. Roast the asparagus for about 15-20 minutes, or until tender.
7. Once everything is cooked, drizzle the asparagus with lemon juice before serving alongside the chicken thighs.

Spicy roasted chicken thighs with asparagus is an easy and flavorful meal that’s perfect for anyone following a diabetic-friendly diet. The spice rub on the chicken enhances its richness and adds bold flavors, while the asparagus provides a light, green side. Roasting both components together ensures minimal cleanup, and the dish offers a satisfying balance of protein, fiber, and healthy fats. This is a great meal for those looking to enjoy a festive, health-conscious holiday dinner without compromising on flavor.

Lentil and Butternut Squash Soup

This warm and hearty soup combines lentils and butternut squash, making it a nutrient-packed, diabetic-friendly meal. The natural sweetness of the squash pairs perfectly with the earthiness of the lentils, while a blend of herbs and spices enhances the overall flavor. It’s a perfect soup for the holiday season when you want something warming but low in carbs.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the cubed butternut squash, lentils, vegetable broth, turmeric, cumin, cinnamon, salt, and pepper. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils and squash are tender.
4. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
5. Garnish with fresh parsley and serve.

Lentil and butternut squash soup is a perfect holiday starter or light main course. The lentils provide fiber and protein, while the butternut squash offers a rich source of vitamins and antioxidants. The warm spices and creamy texture make this soup comforting and flavorful, without spiking blood sugar levels. It’s also easy to prepare and can be made ahead of time, making it ideal for busy holiday schedules. This soup is a great way to incorporate healthy, seasonal ingredients into your festive meals.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice is a healthy, low-carb alternative to traditional fried rice, perfect for a holiday supper. Packed with vegetables and lean shrimp, this dish offers a satisfying, flavorful meal without the carbs. The cauliflower rice mimics the texture of regular rice, and the addition of shrimp provides a light yet protein-rich element to the dish.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces (or use pre-packaged cauliflower rice)
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup peas (fresh or frozen)
• 1 lb shrimp, peeled and deveined
• 2 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add the diced onion, carrots, and peas to the skillet and cook for 3-4 minutes, until the vegetables begin to soften.
3. Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix them with the vegetables.
4. Add the shrimp to the skillet and cook for 3-4 minutes until pink and cooked through.
5. Stir in the cauliflower rice, soy sauce, and minced garlic. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly golden.
6. Garnish with chopped green onions before serving.

Cauliflower fried rice with shrimp is a versatile and flavorful dish that offers a low-carb alternative to traditional fried rice. The cauliflower rice provides a satisfying texture, while the shrimp adds a light yet protein-packed element to the dish. This meal is quick to prepare, making it an excellent choice for a busy holiday dinner. It’s a healthy, colorful dish that’s full of vegetables and protein, making it perfect for anyone managing their blood sugar levels. The savory soy sauce and sesame oil give the dish an authentic fried rice flavor without the carbs.

Roasted Pork Tenderloin with Brussels Sprouts and Apple

This roasted pork tenderloin is paired with Brussels sprouts and apples for a hearty, flavorful holiday meal. The savory pork, crispy Brussels sprouts, and sweet apples come together beautifully, creating a well-rounded dish that’s diabetic-friendly and perfect for special occasions.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 2 apples, cored and sliced
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, rosemary, garlic powder, salt, and pepper.
3. Place the pork tenderloin on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the pork is roasting, heat olive oil in a skillet over medium heat. Add the Brussels sprouts and cook until browned and crispy, about 10-12 minutes.
5. Add the sliced apples and chicken broth to the skillet with the Brussels sprouts. Cook for an additional 5-7 minutes, until the apples are tender and caramelized.
6. Slice the pork tenderloin and serve with the Brussels sprouts and apples.

Roasted pork tenderloin with Brussels sprouts and apple is a comforting and festive dish that brings together savory, sweet, and slightly tangy flavors. The pork tenderloin is lean and packed with protein, while the Brussels sprouts offer fiber and the apples provide a natural sweetness. This dish is easy to prepare, making it a great option for a holiday supper. The combination of pork, Brussels sprouts, and apples is a satisfying and nutritious meal that’s both festive and diabetic-friendly. It’s an excellent choice for anyone looking to enjoy a wholesome holiday meal.

Grilled Lemon Herb Chicken with Greek Salad

This grilled lemon herb chicken paired with a refreshing Greek salad offers a light, healthy meal that’s perfect for a diabetic-friendly holiday supper. The zesty lemon and aromatic herbs enhance the chicken, while the crisp vegetables and tangy feta cheese in the salad provide a satisfying and nutrient-rich side.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1 tbsp red wine vinegar

Instructions:

1. In a bowl, combine the olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes (or up to 2 hours in the fridge).
2. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
3. While the chicken is grilling, prepare the Greek salad by combining the cucumber, cherry tomatoes, red onion, olives, feta, and red wine vinegar in a bowl. Toss to combine.
4. Serve the grilled chicken alongside the Greek salad.

Grilled lemon herb chicken with Greek salad is a vibrant, refreshing meal that’s perfect for a festive holiday dinner. The lemon marinade infuses the chicken with a fresh, citrusy flavor, while the Greek salad adds a burst of color and texture. This meal is low in carbs and rich in protein and healthy fats, making it an excellent option for anyone managing blood sugar levels. The bright, Mediterranean flavors bring a light and satisfying touch to your holiday table.

Baked Cod with a Lemon-Dill Yogurt Sauce

This baked cod with a tangy lemon-dill yogurt sauce is a light and healthy holiday dish that’s full of flavor and perfect for a diabetic-friendly supper. The mild cod is delicately baked and topped with a creamy, refreshing sauce, making it a nutritious yet satisfying meal for any festive occasion.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• Juice and zest of 1 lemon
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the cod fillets with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the cod is baking, prepare the lemon-dill yogurt sauce by mixing the Greek yogurt, dill, lemon juice and zest, and Dijon mustard in a bowl.
5. Once the cod is done, serve with a generous dollop of the lemon-dill yogurt sauce on top.

Baked cod with lemon-dill yogurt sauce is a light, healthy option that’s perfect for a diabetic-friendly holiday supper. The cod is a lean source of protein and omega-3 fatty acids, while the yogurt sauce adds a refreshing and creamy complement. This dish is easy to prepare and low in carbs, making it an excellent choice for anyone watching their blood sugar levels. The bright and aromatic lemon-dill sauce gives the fish a fresh, festive twist, making it ideal for a holiday dinner.

Spaghetti Squash with Turkey Meatballs

This dish is a healthy twist on spaghetti and meatballs, using spaghetti squash as the base instead of traditional pasta. The turkey meatballs are lean and flavorful, while the squash provides a low-carb alternative that’s still filling. Topped with a rich tomato sauce, this meal offers a diabetic-friendly option for a festive supper.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1/4 cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 jar (24 oz) marinara sauce (low-sugar)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender.
3. While the squash is roasting, mix the ground turkey, parmesan cheese, egg, garlic, oregano, salt, and pepper in a bowl. Form into meatballs, about 1 1/2 inches in diameter.
4. Heat a skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally, until fully cooked and golden brown on all sides.
5. In a separate pot, heat the marinara sauce over low heat.
6. Once the spaghetti squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
7. Serve the spaghetti squash topped with turkey meatballs and marinara sauce. Garnish with fresh basil if desired.

Spaghetti squash with turkey meatballs is a comforting, healthy, and low-carb option for a holiday dinner. The spaghetti squash provides a light, fibrous base, while the turkey meatballs are rich in lean protein. The marinara sauce adds depth and flavor, without the heavy carbs of traditional pasta. This meal is diabetic-friendly and full of flavor, making it an ideal choice for anyone looking to maintain blood sugar levels while still enjoying a festive, hearty supper.

Grilled Portobello Mushroom Steaks with Balsamic Glaze

These grilled portobello mushroom steaks offer a vegetarian-friendly, low-carb alternative to traditional meat dishes. The mushrooms are meaty in texture and flavor, making them an excellent choice for a hearty holiday supper. The balsamic glaze adds a sweet and tangy finish that elevates the dish, making it a perfect option for those looking for a flavorful yet light meal.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the mushroom caps with olive oil, and season with salt, pepper, and garlic powder.
3. Grill the mushrooms for 4-5 minutes per side, or until tender and grill marks appear.
4. While the mushrooms are grilling, prepare the balsamic glaze by heating the balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer for 5-7 minutes, or until it thickens into a syrup-like consistency.
5. Drizzle the balsamic glaze over the grilled mushrooms and garnish with fresh thyme.

Grilled portobello mushroom steaks with balsamic glaze offer a rich, savory dish that’s perfect for a vegetarian or low-carb holiday meal. The mushrooms have a meaty texture and absorb the flavors of the grill and balsamic glaze beautifully. This dish is simple to prepare and full of flavor, making it an excellent choice for anyone seeking a light yet satisfying holiday supper. The balsamic glaze adds a sweet-tart complexity that pairs perfectly with the earthy mushrooms, creating a festive and delicious dish.

Note: More recipes​ are coming soon!