35+ Delicious and Nutritious Easter Low Calorie Recipes for Your Celebration

Easter is a time for gathering with loved ones, enjoying festive meals, and celebrating the arrival of spring.

However, the abundance of indulgent foods can often leave us feeling overly full and sluggish.

If you’re looking to enjoy a delicious Easter feast without the extra calories, we’ve got you covered!

In this article, we’ve compiled over 35 low-calorie Easter recipes that are both healthy and satisfying.

From light appetizers to refreshing salads, vibrant vegetable sides, and guilt-free desserts, these recipes allow you to indulge in the flavors of the season while keeping your calorie intake in check.

Whether you’re hosting a holiday meal or simply looking for healthier options, these dishes will help you maintain a balanced and light Easter celebration.

35+ Delicious and Nutritious Easter Low Calorie Recipes for Your Celebration

With these 35+ Easter low-calorie recipes, you can enjoy the festive spirit of the holiday while nourishing your body with wholesome, nutrient-packed meals.

From savory starters to sweet treats, there’s something for everyone to savor without the guilt.

These recipes not only support your healthy eating goals but also bring vibrant flavors and fresh ingredients to your Easter table.

So, whether you’re looking to stay on track with your diet or simply want to enjoy lighter meals, these options will ensure your Easter is both delicious and nutritious.

Low-Calorie Deviled Eggs

Deviled eggs are a classic Easter treat, but they often come with a hefty dose of calories. This low-calorie version keeps all the creamy goodness and tangy flavor but with lighter ingredients. Instead of mayonnaise and heavy cream, Greek yogurt and mustard create a healthier filling without sacrificing flavor.

Ingredients:

• 6 large eggs
• 2 tablespoons non-fat Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Paprika (for garnish)
• Fresh chives (optional, for garnish)

Instructions:

1. Place the eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer for 9-10 minutes. Once done, cool the eggs under cold running water and peel them.
2. Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Set the egg whites aside.
3. Mash the yolks and add Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with paprika and chives if desired.
6. Serve chilled for a refreshing, low-calorie Easter snack.

These low-calorie deviled eggs are an excellent option for those who want to enjoy a festive dish without compromising their health goals. The creamy texture from Greek yogurt offers a satisfying replacement for the typical mayo, making this a guilt-free choice for Easter celebrations. Packed with protein, they also provide a healthy snack that won’t weigh you down. They’re easy to make, visually appealing, and perfect for your Easter brunch or appetizer spread.

Lemon-Herb Grilled Chicken Salad

This light and refreshing lemon-herb grilled chicken salad is perfect for Easter, providing a nutritious, low-calorie option that is filling without being heavy. The bright lemon and fresh herbs bring out the flavors of the grilled chicken, while the mix of leafy greens adds crunch and fiber. This salad is versatile, low in calories, and great for any post-holiday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens (spinach, arugula, and romaine)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese (optional)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Coat the chicken breasts with the marinade and let them sit for 10-15 minutes.
4. Grill the chicken for 5-7 minutes per side or until fully cooked through.
5. Slice the chicken thinly and set aside.
6. In a large bowl, combine the salad greens, cucumber, red onion, and cherry tomatoes.
7. Add the grilled chicken slices on top of the salad.
8. If desired, sprinkle with feta cheese and drizzle with balsamic vinegar.
9. Toss to combine and serve immediately.

This lemon-herb grilled chicken salad is a vibrant and nutritious Easter meal, packed with lean protein and fresh vegetables. It’s a great option for those looking to keep things light but still enjoy the flavors of the season. The lemony dressing adds a zesty punch, while the grilled chicken provides a satisfying protein boost. This salad is not only low in calories but also high in vitamins and fiber, making it a perfect choice for a healthy, refreshing Easter meal. Plus, it’s incredibly versatile, so you can adjust the ingredients to suit your personal preferences.

Carrot Cake Chia Pudding

Carrot cake is a beloved Easter dessert, but its rich frosting and sugary ingredients can quickly add up in calories. This carrot cake chia pudding takes the essence of carrot cake flavors—spices, carrots, and a touch of sweetness—and turns it into a low-calorie, satisfying dessert. It’s the perfect way to indulge in the season’s flavors while maintaining a healthy balance.

Ingredients:

• 1/2 cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons chia seeds
• 1/4 cup finely grated carrot
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or honey (optional)
• 2 tablespoons crushed walnuts (optional)
• 1/4 teaspoon sea salt

Instructions:

1. In a bowl, combine almond milk, chia seeds, grated carrot, cinnamon, ginger, vanilla extract, and maple syrup (if using).
2. Stir well to ensure the chia seeds are evenly dispersed throughout the liquid.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding again and top with crushed walnuts and a pinch of sea salt for extra texture and flavor.
5. Serve chilled as a low-calorie dessert or snack.

This carrot cake chia pudding is a clever, healthy twist on a beloved Easter dessert. By eliminating the heavy frosting and using chia seeds as a base, it’s transformed into a nutrient-packed treat that is high in fiber and omega-3 fatty acids while keeping the calorie count low. The warm spices and grated carrots offer that familiar carrot cake flavor, making it a perfect guilt-free option for your Easter dessert table. Plus, it’s a great make-ahead option, so you can prepare it the night before and have a sweet yet healthy treat ready to go.

Zucchini Noodles with Pesto

This low-calorie, gluten-free alternative to traditional pasta is perfect for Easter, offering a refreshing and healthy way to enjoy the flavors of the season. Zucchini noodles (also known as “zoodles”) are a fantastic, light substitute for pasta, while the homemade pesto sauce adds a burst of herbaceous flavor without overwhelming calories. This dish is a great option for a light lunch or dinner to accompany your Easter meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional)
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. To make the pesto, combine basil, pine nuts, Parmesan cheese (if using), garlic, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth and creamy.
3. Toss the zucchini noodles with the pesto until well coated.
4. Serve immediately, garnished with halved cherry tomatoes for added color and flavor.

Zucchini noodles with pesto provide a light, nutritious, and satisfying meal for Easter. The zoodles are a low-calorie, high-water alternative to traditional pasta, while the fresh pesto delivers a burst of flavor without adding extra calories. This dish is rich in antioxidants, vitamins, and healthy fats, making it a perfect balance of nutrition and taste. It’s a fantastic way to enjoy the season’s bounty of fresh vegetables while keeping things light and healthy. Serve it as a main dish or a side to complement your Easter feast!

Spicy Roasted Cauliflower Bites

If you’re looking for a fun, flavorful, and healthy snack for your Easter gathering, these spicy roasted cauliflower bites are a great choice. Cauliflower is naturally low in calories, and when roasted with a spicy seasoning, it becomes a crispy and satisfying alternative to higher-calorie appetizers. These bites are perfect for snacking, or you can serve them as a side dish alongside your Easter meal.

Ingredients:

• 1 large head of cauliflower, cut into bite-sized florets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 1/4 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets in olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is crispy and golden brown.
5. Remove from the oven and garnish with fresh cilantro and a sprinkle of lemon zest, if desired.
6. Serve immediately as a spicy, low-calorie appetizer or snack.

These spicy roasted cauliflower bites are a delicious and healthy option for your Easter spread. The cauliflower is perfectly crisped in the oven, and the spicy seasoning gives it an addictive kick, making it an excellent alternative to traditional fried snacks. This dish is not only low in calories but also high in fiber and antioxidants, making it a great choice for anyone looking to indulge without guilt. It’s easy to make, full of flavor, and sure to be a hit at any Easter celebration!

Berry Quinoa Salad with Honey-Lime Dressing

A vibrant, colorful salad is always a welcome addition to an Easter table, and this berry quinoa salad is no exception. Combining protein-rich quinoa with the sweetness of fresh berries, this salad is light yet filling, thanks to the combination of whole grains and fruit. The honey-lime dressing ties everything together, offering a refreshing, sweet-and-tangy flavor without adding excessive calories.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/4 cup cucumber, finely chopped
• 1/4 cup fresh mint, chopped
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Pinch of salt

Instructions:

1. Cook the quinoa according to package directions, then let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, strawberries, blueberries, raspberries, cucumber, and fresh mint.
3. In a small bowl, whisk together honey, lime juice, olive oil, and a pinch of salt until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature as a refreshing Easter side dish.

This berry quinoa salad is the perfect light, nutritious side dish for Easter. The quinoa provides a hearty base, while the fresh berries bring sweetness and antioxidants to the mix. The honey-lime dressing adds a zesty contrast to the fruit, making every bite burst with flavor. This salad is not only low in calories but also rich in vitamins, fiber, and healthy fats, making it a well-rounded choice for anyone looking to eat healthily while still enjoying delicious seasonal flavors. Whether as a side dish or a main, it’s a beautiful, refreshing addition to your Easter table!

Baked Salmon with Lemon and Dill

Salmon is a nutrient-dense fish that’s rich in omega-3 fatty acids and protein, making it an excellent choice for a low-calorie Easter dish. This baked salmon with lemon and dill is simple to prepare, light yet flavorful, and perfect for those looking for a healthy main dish to serve during the holiday. The lemon adds a burst of freshness, while the dill imparts a fragrant herbal note that complements the fish beautifully.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 lemon, thinly sliced
• 2 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. Drizzle the fillets with olive oil and season with salt and pepper.
4. Place lemon slices on top of each fillet and sprinkle with fresh dill.
5. Bake the salmon for 15-18 minutes, or until it flakes easily with a fork.
6. Garnish with fresh parsley and serve with a side of roasted vegetables or a light salad.

This baked salmon with lemon and dill is a delicious, low-calorie option for Easter, packed with healthy fats and protein. It’s an ideal dish for those looking to enjoy a flavorful and light meal without the heaviness of traditional holiday foods. The combination of lemon and dill enhances the natural flavor of the salmon, making it feel indulgent without the excess calories. Quick to prepare and full of nutrients, this dish is both satisfying and easy to make for any Easter celebration.

Roasted Carrot and Sweet Potato Medley

Roasted vegetables are a fantastic way to enjoy a low-calorie, flavorful side dish during Easter. This roasted carrot and sweet potato medley is a colorful and nutrient-packed choice that pairs perfectly with lighter main dishes like grilled chicken or fish. The natural sweetness of the sweet potatoes and carrots is enhanced by roasting, creating a satisfying dish that’s both healthy and comforting.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks and sweet potato cubes in olive oil, cumin, cinnamon, salt, and pepper until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, tossing halfway through.
5. Remove from the oven and garnish with fresh parsley before serving.

This roasted carrot and sweet potato medley is a perfect side dish for an Easter meal, offering a vibrant and flavorful option that’s light yet satisfying. The natural sweetness of the vegetables shines through with the warmth of cumin and cinnamon, making it a comforting choice without the excess calories. Full of fiber, vitamins, and antioxidants, this dish not only complements a healthy lifestyle but also brings a delightful burst of color to your holiday table. Easy to prepare and packed with nutrition, this medley is sure to be a hit at any Easter gathering.

Strawberry Coconut Chia Pudding

If you’re craving a light and refreshing dessert for Easter, this strawberry coconut chia pudding is an ideal option. The creamy texture of chia pudding combined with the sweetness of fresh strawberries and coconut creates a satisfying, low-calorie dessert that feels indulgent without the guilt. It’s also packed with nutrients like fiber, omega-3s, and antioxidants, making it a wholesome treat to enjoy after your meal.

Ingredients:

• 1 cup unsweetened coconut milk
• 2 tablespoons chia seeds
• 1/2 cup fresh strawberries, diced
• 1 tablespoon maple syrup or honey (optional)
• 1/4 teaspoon vanilla extract
• 1/4 cup shredded coconut (unsweetened)

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, maple syrup (if using), and vanilla extract.
2. Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Before serving, stir the pudding again and top with diced strawberries and shredded coconut.
4. Serve chilled as a refreshing and low-calorie Easter dessert.

This strawberry coconut chia pudding is a delightful way to enjoy a light dessert without compromising on taste. The chia seeds provide a satisfying texture, while the coconut milk and shredded coconut add a creamy richness that’s naturally low in calories. Fresh strawberries bring a burst of flavor and antioxidants, making this pudding both refreshing and nourishing. This dessert is not only perfect for Easter but also great as a healthy snack or breakfast option, offering a deliciously simple way to enjoy the season’s fresh fruits and flavors.

Cucumber and Avocado Salad with Lemon Vinaigrette

This light, refreshing cucumber and avocado salad is perfect for Easter, offering a healthy, low-calorie side dish to complement your meal. The combination of crunchy cucumbers, creamy avocado, and a zesty lemon vinaigrette creates a delightful contrast in textures and flavors. It’s an easy-to-make salad that’s high in healthy fats and fiber, making it a nutritious and satisfying option for anyone looking to eat light without sacrificing flavor.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. In a large bowl, combine the sliced cucumbers, diced avocado, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat the ingredients.
4. Garnish with fresh cilantro before serving.

This cucumber and avocado salad is a perfect addition to your Easter table. It’s light, nutritious, and packed with flavor, thanks to the freshness of the cucumbers, the creaminess of the avocado, and the zingy lemon dressing. This dish is not only low in calories but also a great source of healthy fats, fiber, and antioxidants. It’s quick to prepare and a great way to incorporate more vegetables and healthy fats into your Easter meal. Refreshing and satisfying, this salad is bound to be a crowd-pleaser.

Grilled Asparagus with Balsamic Glaze

Grilled asparagus with a balsamic glaze is a simple yet elegant side dish for Easter. Asparagus is naturally low in calories and high in fiber and vitamins, making it a nutritious addition to your meal. The grilling process brings out the vegetable’s natural sweetness, and the balsamic glaze adds a tangy depth of flavor that perfectly complements the asparagus. This dish is easy to prepare and packed with nutrients, making it a perfect healthy choice for Easter.

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. While the asparagus is grilling, combine balsamic vinegar and honey (if using) in a small saucepan. Heat over medium heat until the vinegar reduces and thickens into a syrupy consistency, about 5 minutes.
5. Remove the asparagus from the grill and drizzle the balsamic glaze over the top.
6. Serve immediately as a flavorful and healthy side dish.

Grilled asparagus with balsamic glaze is a light, flavorful side dish that’s perfect for Easter. The charred asparagus pairs beautifully with the sweet and tangy balsamic glaze, making it a simple yet sophisticated addition to your holiday table. This dish is not only low in calories but also a good source of vitamins A, C, and K, as well as fiber. It’s easy to make and adds a burst of flavor to your meal without any excess calories. Perfect for a springtime celebration, this dish is both healthy and delicious.

Cauliflower Rice Pilaf

Cauliflower rice pilaf is a delicious and low-calorie alternative to traditional rice dishes, making it a great choice for Easter. By using cauliflower rice, this dish is lower in carbs and calories but still packed with flavor. The pilaf is sautéed with onions, garlic, and fresh herbs, offering a savory side that pairs well with virtually any main dish. It’s light, nutritious, and easy to prepare, perfect for a healthy Easter meal.

Ingredients:

• 1 medium head cauliflower, grated or pulsed into rice-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup vegetable broth (or chicken broth)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges (optional, for garnish)

Instructions:

1. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the cauliflower rice to the skillet and sauté for 5-7 minutes, stirring occasionally, until tender.
4. Pour in the vegetable broth and cook for another 2-3 minutes, allowing the broth to absorb into the cauliflower.
5. Remove from heat, stir in fresh parsley, and season with salt and pepper to taste.
6. Serve with lemon wedges on the side for a fresh burst of flavor.

Cauliflower rice pilaf is a flavorful, low-calorie alternative to traditional rice dishes that makes a great side for Easter. By using cauliflower rice, this dish is significantly lower in calories and carbs while still providing the savory, comforting flavors you’d expect from a pilaf. The addition of fresh herbs and a squeeze of lemon makes this dish vibrant and aromatic. Whether served with grilled meats, fish, or roasted vegetables, this cauliflower rice pilaf is an easy, healthy, and delicious side dish that will complement any Easter meal.

Greek Yogurt and Berry Parfaits

Greek yogurt and berry parfaits are a light and refreshing dessert that makes a perfect Easter treat. This dessert is made with layers of creamy, protein-packed Greek yogurt, fresh mixed berries, and a drizzle of honey. It’s a delicious, low-calorie option that satisfies your sweet tooth without the added sugar of traditional desserts. The combination of tangy yogurt and sweet berries also offers a balance of nutrients, making it a healthy yet indulgent dessert.

Ingredients:

• 2 cups plain Greek yogurt (non-fat or low-fat)
• 1 tablespoon honey (or maple syrup)
• 1/2 teaspoon vanilla extract
• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola (optional, for topping)

Instructions:

1. In a small bowl, mix the Greek yogurt with honey and vanilla extract until smooth and well-combined.
2. In serving glasses or bowls, layer the yogurt mixture with the fresh berries.
3. Top with a sprinkle of granola for some crunch, if desired.
4. Serve chilled as a light, satisfying dessert.

These Greek yogurt and berry parfaits are a perfect way to end your Easter meal on a light and healthy note. The Greek yogurt provides a creamy base that’s rich in protein and probiotics, while the berries add a burst of sweetness and antioxidants. The drizzle of honey enhances the natural sweetness of the fruit, and the granola offers a crunchy texture that elevates the parfaits. This dessert is not only low in calories but also easy to customize with your favorite fruits and toppings. It’s a simple yet elegant treat that will please guests without the heaviness of traditional desserts.

Zucchini Noodles with Pesto Sauce

Zucchini noodles, also known as “zoodles,” are a fantastic low-calorie substitute for traditional pasta. This dish, served with a fresh homemade pesto sauce, is a great way to enjoy a healthy and flavorful Easter meal without the extra calories. The pesto, made with fresh basil, garlic, olive oil, and pine nuts, adds a rich, herby flavor that perfectly complements the lightness of the zucchini noodles. This dish is not only low in calories but also gluten-free and packed with nutrients.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
2. In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
3. With the food processor running, slowly add the olive oil and blend until smooth.
4. Season the pesto with salt and pepper to taste.
5. Toss the zucchini noodles with the pesto sauce until well coated.
6. Serve immediately, garnished with extra Parmesan cheese if desired.

Zucchini noodles with pesto sauce are a perfect low-calorie option for Easter, offering all the flavor of traditional pasta without the carbs and calories. The fresh pesto sauce adds a burst of flavor, while the zucchini noodles provide a light, crunchy base. This dish is not only delicious but also packed with nutrients like fiber, antioxidants, and healthy fats. It’s a simple, yet elegant way to enjoy a guilt-free pasta dish that’s both satisfying and nourishing. Whether served as a main course or as a side dish, zucchini noodles with pesto are sure to impress guests and make your Easter meal feel fresh and vibrant.

Spaghetti Squash Primavera

Spaghetti squash primavera is a delicious, low-calorie dish that’s perfect for Easter. The spaghetti squash acts as a healthy alternative to traditional pasta, offering a light and slightly sweet flavor. It’s paired with a medley of sautéed vegetables, creating a colorful, nutrient-packed dish. The addition of a light olive oil and garlic dressing ensures that the dish is full of flavor while remaining low in calories, making it a fantastic option for anyone looking to enjoy a satisfying meal without the heaviness.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1/2 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 40-45 minutes, or until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the zucchini, bell pepper, cherry tomatoes, and garlic. Sauté for 5-7 minutes, until the vegetables are tender and lightly browned.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands (the “spaghetti”).
6. Toss the spaghetti squash with the sautéed vegetables, and season with additional salt and pepper to taste.
7. Garnish with fresh basil before serving.

Spaghetti squash primavera is a light and flavorful low-calorie dish that’s perfect for Easter. The spaghetti squash provides a satisfying, pasta-like texture without the carbs, while the sautéed vegetables add color, flavor, and plenty of nutrients. This dish is incredibly versatile and can be customized with your favorite veggies or herbs. Whether you’re serving it as a side or a main dish, spaghetti squash primavera is a healthy, delicious choice that’s sure to be a hit at your Easter table. It’s an excellent way to enjoy a pasta-like experience while keeping things light and wholesome.

Note: More recipes are coming soon!