50+ Easy Sunday Diabetic Vegetable Recipes for Every Feast

When it comes to planning meals for those with diabetes, it’s important to focus on recipes that are not only flavorful but also blood sugar-friendly.

Vegetables are a vital part of a diabetic-friendly diet, offering fiber, antioxidants, and essential nutrients that support overall health.

Sundays are the perfect opportunity to enjoy delicious and nutritious vegetable-based dishes that are both satisfying and heart-healthy.

Whether you’re looking for light salads, savory sides, or hearty main dishes, we’ve rounded up 50+ mouthwatering diabetic vegetable recipes that will keep your blood sugar levels in check without compromising on taste.

These recipes are designed to be easy to prepare, versatile, and full of the vibrant flavors that make Sunday meals special.

50+ Easy Sunday Diabetic Vegetable Recipes for Every Feast

Eating healthy doesn’t have to be bland or boring, especially when it comes to vegetables.

With these 50+ Sunday diabetic vegetable recipes, you can create a variety of meals that cater to your dietary needs while indulging in delicious flavors.

From roasted vegetables and hearty stews to fresh salads and light sides, each recipe is crafted to help manage blood sugar levels while offering a satisfying meal experience.

So, whether you’re preparing a casual family dinner or a more elaborate Sunday feast, these diabetic-friendly vegetable recipes will ensure you enjoy a nourishing and flavorful meal every time.

Roasted Mediterranean Vegetable Medley

Sunday is perfect for preparing meals that strike a balance between flavor and nutrition. This Roasted Mediterranean Vegetable Medley is a delightful blend of colorful vegetables seasoned with herbs and olive oil, making it both diabetic-friendly and satisfying. The slow roasting brings out the natural sweetness of the veggies without any added sugars. It’s a versatile dish, ideal as a side or a light meal, ensuring you enjoy a guilt-free Sunday.

Ingredients:

• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine all the vegetables.
3. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder, smoked paprika, salt, and pepper. Toss well to coat evenly.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
6. Serve hot as a side dish or top with fresh parsley for added freshness.

This Roasted Mediterranean Vegetable Medley is a feast for both the eyes and taste buds. Packed with fiber, vitamins, and healthy fats, it’s an excellent addition to a diabetic meal plan. Whether enjoyed solo or paired with a protein source, this recipe promises to make your Sundays healthier and tastier.

Diabetic-Friendly Vegetable Stir-Fry

For those who crave a quick and nutritious meal on Sundays, a Diabetic-Friendly Vegetable Stir-Fry is a fantastic option. It combines vibrant vegetables with a light yet flavorful sauce. This low-carb dish is easy to customize and perfect for keeping blood sugar levels in check while providing ample nutrients.

Ingredients:

• 1 cup broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• ½ tsp chili flakes (optional)
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat the sesame oil in a large wok or skillet over medium heat.
2. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Add the broccoli, snap peas, red bell pepper, mushrooms, and carrot. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the soy sauce, rice vinegar, and chili flakes (if using). Toss to coat the vegetables evenly.
5. Remove from heat and garnish with sesame seeds before serving.

This Vegetable Stir-Fry is a powerhouse of flavor and nutrition. Its quick preparation and low glycemic impact make it an ideal choice for a healthy Sunday meal. Pair it with a serving of brown rice or quinoa for added fiber, or enjoy it as is for a light and satisfying dish.

Creamy Cauliflower and Spinach Soup

A warm bowl of soup can make any Sunday comforting, and this Creamy Cauliflower and Spinach Soup does it with a diabetic-friendly twist. Rich in fiber and low in carbs, this soup gets its creaminess from blended vegetables rather than heavy cream, making it a healthy and indulgent choice.

Ingredients:

• 1 medium head of cauliflower, chopped
• 2 cups fresh spinach leaves
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp olive oil
• 1 tsp thyme
• ½ tsp nutmeg
• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent.
2. Add the cauliflower and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the cauliflower is tender.
3. Add the spinach, cooking for an additional 2 minutes until wilted.
4. Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth.
5. Stir in the almond milk, thyme, nutmeg, salt, and pepper. Heat gently until warmed through.
6. Serve hot, garnished with a sprinkle of nutmeg or fresh herbs.

This Creamy Cauliflower and Spinach Soup is a delicious way to nourish your body while maintaining stable blood sugar levels. Its rich texture and comforting flavors make it an excellent addition to your Sunday menu, proving that healthy eating can also be indulgent.

Grilled Vegetable and Quinoa Salad

For a refreshing and hearty Sunday meal, this Grilled Vegetable and Quinoa Salad is perfect. Packed with fiber-rich quinoa and roasted vegetables, it’s not only diabetic-friendly but also full of satisfying textures and flavors. The quinoa provides a good source of plant-based protein, while the colorful vegetables offer a variety of vitamins and antioxidants. This dish can be enjoyed as a main course or as a side, offering flexibility for any meal plan.

Ingredients:

• 1 cup cooked quinoa
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp feta cheese (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Drizzle the zucchini, bell peppers, and eggplant with olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side, or until tender and lightly charred.
4. While the vegetables are grilling, cook the quinoa according to package instructions.
5. Once the vegetables are grilled, chop them into bite-sized pieces and toss them with the cooked quinoa.
6. Top with fresh parsley and a sprinkle of feta cheese (if using).
7. Serve warm or chilled.

This Grilled Vegetable and Quinoa Salad is an excellent way to enjoy a low-carb, high-protein dish that supports healthy blood sugar management. The combination of grilled vegetables and quinoa creates a light yet filling meal that is perfect for a Sunday lunch or dinner. Whether served warm or chilled, it’s a versatile dish you can enjoy throughout the week.

Sautéed Green Beans with Garlic and Almonds

A simple and flavorful vegetable side dish, Sautéed Green Beans with Garlic and Almonds is perfect for a diabetic-friendly Sunday meal. The combination of crisp green beans, aromatic garlic, and crunchy almonds offers a satisfying bite while keeping your blood sugar levels in check. This dish is a great addition to any meal, adding a fresh, savory element to your plate.

Ingredients:

• 2 cups fresh green beans, trimmed
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ¼ cup sliced almonds
• Salt and pepper to taste
• 1 tsp lemon zest (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the green beans and sauté for 5-7 minutes until they are tender but still crisp.
3. Add the garlic and continue sautéing for another 1-2 minutes until fragrant.
4. Stir in the sliced almonds and cook for an additional 2-3 minutes until the almonds are lightly toasted.
5. Season with salt and pepper to taste, and add a sprinkle of lemon zest if desired.
6. Serve immediately.

Sautéed Green Beans with Garlic and Almonds offers a quick, nutrient-packed side dish that complements any meal. The almonds provide healthy fats, while the green beans are rich in fiber, making it a great choice for those managing their blood sugar. With its simple preparation and delicious flavors, this dish is sure to become a go-to for Sunday dinners.

Spaghetti Squash Primavera

For a lighter twist on traditional pasta, Spaghetti Squash Primavera is a delicious diabetic-friendly option. This recipe uses spaghetti squash as a low-carb substitute for pasta, combined with a medley of fresh vegetables and a light garlic olive oil sauce. It’s a colorful and vibrant dish that not only satisfies but also helps keep blood sugar levels in check, making it ideal for a Sunday meal.

Ingredients:

• 1 medium spaghetti squash
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Grated parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
4. Roast the squash for 30-35 minutes, cut side down, until the strands easily pull away with a fork.
5. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the garlic, zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the strands with the sautéed vegetables, oregano, salt, and pepper.
7. Garnish with fresh basil and grated parmesan, if desired.

Spaghetti Squash Primavera offers a guilt-free alternative to traditional pasta dishes, providing all the satisfaction with fewer carbs. This dish is not only delicious but also packed with vegetables that contribute to a well-rounded and healthy meal. It’s perfect for a Sunday dinner, giving you a light yet filling meal that’s diabetic-friendly and full of flavor.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a fantastic way to enjoy a nutrient-packed vegetable while keeping your blood sugar levels in check. In this recipe, the Brussels sprouts are roasted to perfection with olive oil, garlic, and a sweet balsamic glaze that enhances their natural flavor. This dish makes an excellent side for a Sunday dinner, offering a rich, slightly tangy taste without the added sugars.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp honey or a sugar substitute (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until they are golden brown and crispy on the edges.
4. While the sprouts are roasting, whisk together balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the glaze thickens (about 3-4 minutes).
5. Drizzle the balsamic glaze over the roasted Brussels sprouts just before serving.

These Roasted Brussels Sprouts with Balsamic Glaze are an ideal diabetic-friendly dish, balancing sweet and savory flavors with a low glycemic impact. The combination of roasted crispy sprouts and the tangy-sweet glaze makes for a satisfying side or light snack, perfect for a cozy Sunday meal. This simple recipe is both healthy and flavorful, making it a must-try for anyone looking to manage their blood sugar without sacrificing taste.

Stuffed Bell Peppers with Cauliflower Rice

Stuffed bell peppers are a classic comfort food, and in this healthy version, they’re packed with cauliflower rice instead of traditional rice. This makes the dish low-carb and suitable for a diabetic-friendly diet. Combined with lean protein, vegetables, and seasonings, these stuffed peppers are flavorful, filling, and an excellent way to enjoy a nutritious Sunday meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup ground turkey or lean beef
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• ½ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
4. Add the ground turkey or beef to the skillet and cook until browned, breaking it up into small pieces.
5. Stir in the cauliflower rice, cumin, paprika, chili flakes, salt, and pepper. Cook for 5-7 minutes until the cauliflower rice is tender and any excess moisture evaporates.
6. Add the diced tomatoes to the skillet and cook for an additional 2 minutes.
7. Stuff the peppers with the cauliflower rice mixture, pressing down lightly to pack them in. Top with shredded mozzarella cheese, if using.
8. Cover the baking dish with foil and bake for 30-35 minutes, until the peppers are tender.
9. Remove from the oven and serve warm.

These Stuffed Bell Peppers with Cauliflower Rice are a fantastic low-carb alternative to the traditional stuffed pepper. They’re loaded with lean protein, vegetables, and the added benefits of cauliflower rice, making them an ideal meal for those with diabetes. With the combination of savory flavors and a satisfying texture, this dish will become a favorite in your Sunday meal rotation.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, also known as “zoodles,” are a wonderful low-carb substitute for pasta, making them perfect for anyone looking to manage blood sugar levels. This recipe combines zucchini noodles with a fresh pesto sauce and juicy cherry tomatoes for a light yet satisfying dish. It’s a vibrant, flavorful option for a Sunday lunch or dinner.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp pine nuts or walnuts
• 1 cup fresh basil leaves
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, garlic, pine nuts, Parmesan, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth. Adjust the seasoning to taste.
2. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until just tender but still firm.
3. Add the cherry tomatoes and sauté for another 2 minutes until they begin to soften.
4. Remove from heat and toss the zucchini noodles and tomatoes with the prepared pesto.
5. Serve immediately, garnished with extra Parmesan if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes are a deliciously fresh, low-carb meal that’s perfect for a diabetic-friendly Sunday. This dish is rich in healthy fats, fiber, and antioxidants, and the pesto adds a flavorful punch without the added sugar. Whether you’re following a low-carb diet or simply want a lighter option, this recipe will not disappoint.

Cauliflower and Broccoli Casserole

This Cauliflower and Broccoli Casserole is a comforting and nutrient-dense dish that’s perfect for a Sunday dinner. It’s rich in fiber, vitamins, and minerals, making it an excellent option for those managing their blood sugar levels. The creamy texture from the cheese sauce and the savory flavors of the roasted cauliflower and broccoli make this casserole a hearty yet healthy choice for any meal.

Ingredients:

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 tbsp olive oil
• ½ cup Greek yogurt (or heavy cream for a richer version)
• 1 cup shredded cheddar cheese
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cauliflower and broccoli florets in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until they are tender and slightly browned at the edges.
3. While the vegetables are roasting, combine the Greek yogurt, Dijon mustard, garlic powder, onion powder, and half of the shredded cheddar cheese in a mixing bowl. Stir until smooth and well combined.
4. Once the cauliflower and broccoli are roasted, transfer them to a casserole dish. Pour the cheese sauce over the vegetables and toss to coat evenly.
5. Sprinkle the remaining cheese on top of the casserole and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

This Cauliflower and Broccoli Casserole offers a delicious and filling way to enjoy two fiber-packed vegetables while keeping your blood sugar levels stable. The creamy cheese sauce adds flavor and richness, making it a comforting and satisfying dish. It’s a great addition to your Sunday meal plan and a wonderful way to sneak in more vegetables without compromising on taste.

Roasted Carrot and Sweet Potato Salad

This Roasted Carrot and Sweet Potato Salad combines the natural sweetness of roasted carrots and sweet potatoes with a tangy vinaigrette, making it a refreshing and diabetic-friendly side dish. The high fiber content from the vegetables, along with healthy fats from olive oil, ensures a satisfying meal that helps stabilize blood sugar levels. The addition of greens and nuts adds texture and flavor, creating a vibrant salad perfect for a Sunday gathering.

Ingredients:

• 2 large carrots, peeled and cut into matchsticks
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• ¼ cup walnuts, toasted
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or sugar substitute
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots and sweet potatoes with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables roast, prepare the dressing by whisking together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Once the vegetables are roasted and cooled slightly, place them over the mixed greens.
6. Drizzle the dressing over the salad and top with toasted walnuts and fresh parsley.
7. Serve immediately.

This Roasted Carrot and Sweet Potato Salad is a perfect balance of savory and sweet flavors, making it a delightful addition to your Sunday meal plan. It’s full of vitamins and antioxidants from the roasted vegetables, and the olive oil dressing adds a healthy fat element to help regulate blood sugar levels. This versatile dish can be served warm or at room temperature, making it ideal for both small gatherings or as a meal prep option for the week.

Spicy Roasted Eggplant and Tomato Stew

This Spicy Roasted Eggplant and Tomato Stew is a flavorful, low-carb option that’s both satisfying and diabetic-friendly. The combination of roasted eggplant and tomatoes creates a rich, hearty base, while the spices bring a delightful warmth to the dish. This stew is perfect for a Sunday evening meal, as it’s both filling and nutritious, with a good mix of fiber and antioxidants to help stabilize blood sugar levels.

Ingredients:

• 2 medium eggplants, cut into cubes
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for heat)
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
3. While the eggplant roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
4. Stir in the cumin, paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
5. Add the cherry tomatoes and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the tomatoes to soften and release their juices.
6. Once the eggplant is roasted, add it to the pot and stir to combine. Let the stew simmer for another 10 minutes, allowing the flavors to meld.
7. Adjust seasoning with salt and pepper, and garnish with fresh basil before serving.

The Spicy Roasted Eggplant and Tomato Stew is a rich, flavorful dish that provides all the heartiness of a comfort food stew without the added carbs. Roasting the eggplant brings out its natural sweetness, while the spices and tomatoes create a satisfying, savory base. This stew is an excellent choice for a diabetic-friendly Sunday meal that is both filling and rich in nutrients, making it an ideal option for those looking to enjoy a low-carb, high-flavor dish.

Grilled Asparagus with Lemon and Parmesan

Grilled Asparagus with Lemon and Parmesan is a simple yet elegant vegetable dish that’s perfect for a Sunday dinner. Asparagus is a low-calorie, high-fiber vegetable that helps regulate blood sugar levels. This recipe highlights the natural flavors of asparagus with a touch of lemon and a sprinkle of Parmesan cheese, making it both delicious and diabetic-friendly. It’s a great side dish to pair with lean proteins for a balanced, nutritious meal.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, zested and juiced
• 2 tbsp grated Parmesan cheese
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper until evenly coated.
3. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. Once cooked, transfer the asparagus to a serving dish. Drizzle with lemon juice and zest, and sprinkle with Parmesan cheese.
5. Garnish with fresh parsley if desired, and serve immediately.

This Grilled Asparagus with Lemon and Parmesan is a light and refreshing side dish that’s perfect for any meal. The grilling enhances the asparagus’ flavor, while the lemon adds a zesty kick and the Parmesan brings a touch of richness. It’s an excellent choice for anyone looking for a diabetic-friendly, low-carb side dish that’s quick and easy to prepare yet packed with flavor.

Spicy Roasted Butternut Squash Soup

Butternut squash is a naturally sweet and nutritious vegetable, perfect for making a flavorful and filling soup. This Spicy Roasted Butternut Squash Soup combines the creamy texture of roasted squash with the heat of chili and cumin, providing a savory and spicy twist. It’s an excellent choice for a warming, diabetic-friendly meal that’s full of fiber and low in carbs, ideal for a cozy Sunday lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer soup)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. While the squash roasts, heat a large pot over medium heat and sauté the onion and garlic for 3-4 minutes until softened.
4. Add the cumin and chili powder to the pot and cook for another minute until fragrant.
5. Once the squash is roasted, add it to the pot with the onion and garlic mixture. Stir to combine.
6. Add the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
7. Puree the soup with an immersion blender or in a countertop blender until smooth and creamy.
8. Stir in the coconut milk (or cream) and adjust seasoning with salt and pepper to taste.
9. Garnish with fresh cilantro before serving.

This Spicy Roasted Butternut Squash Soup is a rich, velvety dish with a perfect balance of heat and sweetness. The butternut squash provides natural sweetness and fiber, while the spices add depth and warmth, making this soup a flavorful, diabetic-friendly option for any Sunday meal. It’s also a great make-ahead option that can be stored in the fridge for a few days, making it a convenient, healthy choice for the week.

Baked Spaghetti Squash with Garlic and Herbs

Spaghetti squash is an excellent low-carb substitute for pasta and a perfect addition to a diabetic-friendly diet. This Baked Spaghetti Squash with Garlic and Herbs is a simple yet flavorful dish that’s easy to prepare. The squash is roasted until tender, then topped with a mixture of garlic, olive oil, and fresh herbs, creating a light and satisfying meal that’s perfect for a Sunday lunch or dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle the inside of the squash halves with 1 tablespoon of olive oil and season with salt and pepper.
4. Place the squash halves, cut side down, on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shredded with a fork.
5. While the squash roasts, heat the remaining olive oil in a small pan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
6. Remove the squash from the oven and use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the garlic oil, dried oregano, dried basil, salt, and pepper.
8. Sprinkle with Parmesan cheese (if using) and garnish with fresh parsley before serving.

Baked Spaghetti Squash with Garlic and Herbs is a light and flavorful dish that’s a perfect low-carb alternative to traditional pasta. The garlic and herb mixture adds depth to the squash, making it a satisfying side or main dish. It’s a great option for anyone managing their blood sugar levels, and it’s a simple, tasty way to incorporate more vegetables into your Sunday meal. The optional Parmesan topping adds a creamy, savory finish to the dish.

Note: More recipes are coming soon!