Ever since I got serious about strength training at home, I’ve been slowly upgrading my rotation of sets: the ones that hold up through squats and school pickup, don’t go sheer when you bend over (a non-negotiable!), and are cute enough to wear straight through errands, carpool, and coffee. Because let’s face it: these days “workout clothes” are sometimes just… clothes.

So today I’m rounding up the sets I keep reaching for on repeat, a mix of splurges that are worth it and a few under $50ish finds that genuinely surprised me. Excited to share!

Shop The Collection

Amazon Crz Yoga Butterluxe Crossover Waist Leggings 25" - V Crossover High Waisted Gym Workout Yoga Womens Amazon Crz Yoga Butterluxe U Back Longline Sports Bras For Women - Scoop Neck Padded Yoga Workout Crop Top With Built In Pads Shopbop VARLEY | Super-Soft Quarter Zip Pullover $138 Shopbop VARLEY | Freesoft High Rise Leggings $98 Shopbop VARLEY | Freesoft Selma Bra $72 Shopbop VARLEY | Hawley Half Zip Sweatshirt $148 Shopbop VARLEY | Atrium High Rise Shorts $98 Spanx SPANX | Booty Boost 7/8 Leggings - Aster $98 Spanx BoostUp Cropped Square Neck Shelf Tank - Aster $68 Slim Racerback Cropped Tank" loading="lazy" decoding="async" referrerpolicy="no-referrer"> Beyond Yoga Spacedye Slim Racerback Cropped Tank $50.99 Caught In The Midi High Waisted Legging" loading="lazy" decoding="async" referrerpolicy="no-referrer"> Beyond Yoga Spacedye Caught In The Midi High Waisted Legging $34.98 Layered High Waisted Midi Legging" loading="lazy" decoding="async" referrerpolicy="no-referrer"> Beyond Yoga Spacedye Layered High Waisted Midi Legging $108 Layered 3" Short" loading="lazy" decoding="async" referrerpolicy="no-referrer"> Beyond Yoga Spacedye Layered 3" Short $74 Layered Tank" loading="lazy" decoding="async" referrerpolicy="no-referrer"> Beyond Yoga Spacedye Layered Tank $78 Alo 7/8 High-Waist Airlift Legging - Anthracite $134 Alo Airlift Super Sleek Bra Tank - Anthracite $88

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If cozy winter dinners, minimal dishes, and flavor-packed comfort food are your love language, this Sheet Pan Gnocchi with Sausage and Brussels Sprouts is about to become your new go-to.

It’s adapted from the talented Sandra Valvassori, but Savvy Spoon-ified with gluten-free gnocchi, lighter chicken sausage, and a creamy ricotta-pesto finish that makes every bite feel restaurant-worthy.

We’re talking crispy gnocchi, caramelized Brussels sprouts, juicy sausage, and a cool, herby ricotta swirl — all roasted on a single sheet pan and ready in under 40 minutes.

It’s weeknight dinner magic!

Why You’ll Love This Recipe

• One pan, one pot, zero stress. Minimal dishes = maximum joy.
• Under 40 minutes. Fast, cozy, and totally weeknight-friendly.
• High-protein & filling. Chicken sausage + ricotta = real staying power.
• Seasonal & nutritious. Brussels sprouts bring fiber, vitamins, and winter vibes.
• Creamy pesto ricotta topping. The creamy, flavor-packed contrast is everything.

It’s the kind of dinner that looks impressive but is secretly effortless!

Ingredients You’ll Need

For the Sheet Pan Gnocchi

• 1 (12-oz) package frozen gluten-free gnocchi
• 1 lb Brussels sprouts
• 1 lb sweet Italian chicken sausage links (uncooked)
• ¼ cup avocado oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp granulated garlic
• Zest of 1 lemon

For the Ricotta Topping

• 1 cup whole milk ricotta cheese
• 4 tsp store-bought pesto

Equipment Needed

• Large sheet pan
• Parchment paper
• Large pot for boiling gnocchi
• Colander
• Mixing bowl
• Microplaner/zester

How to Make Sheet Pan Gnocchi with Sausage and Brussels Sprouts

Step 1: Preheat the oven.

Preheat your oven to 425ºF and line a large sheet pan with parchment paper.

Step 2: Prep the Brussels sprouts.

Remove any loose outer leaves from the Brussels sprouts and trim the stems. Slice them in half — or into quarters if they’re extra large.

Step 3: Boil the gnocchi.

Bring a large pot of water to a boil. Add the frozen gluten-free gnocchi and cook for 3–4 minutes, according to package directions.

Drain the gnocchi but do not rinse — that surface starch helps everything crisp beautifully in the oven.

Step 4: Toss everything on the sheet pan

Add the drained gnocchi and trimmed Brussels sprouts to your lined sheet pan.

Drizzle with avocado oil and season with kosher salt, black pepper, granulated garlic, and lemon zest. Toss well to coat evenly.

Savvy Tip: If your sheet pan looks crowded, split everything between two pans. Crowding = steaming instead of roasting, and we want those crispy edges.

Step 5: Add the sausage.

Remove the casings from the chicken sausage links. Break into bite-sized pieces and scatter over the gnocchi and Brussels sprouts.

Step 6: Roast to golden perfection.

Place the sheet pan into the oven and roast for 25 minutes, tossing once halfway through, until:

• Gnocchi is golden and crispy
• Brussels sprouts are caramelized
• Sausage is cooked through and sizzling

Savvy Tip: Want even more crisp? Pop the pan under the broiler for 2 minutes at the end — just watch closely.

Step 7: Finish with ricotta and pesto.

Divide the roasted gnocchi, sausage, and Brussels sprouts into bowls.

Top each serving with about ¼ cup ricotta cheese and 1 teaspoon pesto. Season the ricotta lightly with extra salt and pepper and swirl everything together.

Enjoy immediately while hot and crispy!

Storage & Reheating Tips

• Fridge: Store gnocchi, Brussels sprouts, and sausage separately from ricotta and pesto for up to 4 days.
• Reheat:
  • Air fryer: 390ºF for 5–6 minutes
  • Oven: 375ºF for 10 minutes
• Add ricotta and pesto after reheating.

Variations And Substitutions

1. Use shelf-stable gnocchi.

Skip boiling and add gnocchi straight to the sheet pan! I haven’t found a great shelf-stable Gluten Free option yet, but if you do, please let me know in the comments

2. Try different sausages.

Spicy Italian chicken sausage, apple chicken sausage, or turkey sausage all work beautifully! Just make sure they are uncooked to keep the same cook times.

3. Add extra or swap veggies.

Cauliflower, broccoli, red onions, mushrooms, or bell peppers all roast perfectly.

4. Make it dairy-free.

Swap ricotta for dairy-free ricotta and skip the pesto or use a vegan version.

5. Add heat.

A pinch of red pepper flakes balances the ricotta’s creaminess.

Health Benefits

This dish is comfort food with actual nutritional value!

• Chicken sausage: Lean protein for satiety and muscle support
• Brussels sprouts: Fiber, vitamin C, antioxidants
• Gnocchi: Energizing carbs for balanced meals
• Ricotta: Calcium + protein for creamy richness
• Avocado oil: Heart-healthy fats

It’s cozy without being heavy — my kind of meal!

FAQs

This recipe is exactly what I love about cozy cooking — simple ingredients, big flavor, minimal cleanup, and comfort without the heaviness.

The crispy gnocchi + savory sausage + caramelized Brussels sprouts combo is elite. And that cool ricotta-pesto swirl on top takes it to the next flavor level!

It’s one of those dinners you make once and immediately add to your weekly rotation. I hope you love!

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Gluten Free Sheet Pan Gnocchi with Sausage and Brussels Sprouts

If you're on the hunt for a cozy, satisfying, high-protein winter dinner, look no further than my Sheet Pan Gnocchi with Sausage and Brussels Sprouts! Crispy gnocchi, caramelized Brussels sprouts, savory chicken sausage, and creamy ricotta with pesto come together for the ultimate easy weeknight meal.

Course dinner, Main Course

Cuisine American

Keyword brussels sprouts, chicken sausage, gnocchi, pesto, ricotta, sheet pan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 to 4 bowls

Ingredients

• 1 12-oz. package Frozen gluten-free gnocchi I love Capello's linked here
• 1 lb. Brussels sprouts
• 1 lb. Sweet italian chicken sausage links uncooked
• 1 cup Whole milk ricotta cheese
• 4 teaspoons Store-bought pesto
• 1/4 cup Avocado oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Granulated garlic
• 1 Lemon zested

Instructions

• Preheat oven to 425º.
• Bring a large pot of water to a boil on the stovetop.
• Remove any loose leaves from brussels sprouts and trim any long stems. Slice in half (or quarter if large).
• Once water is boiling, add frozen gluten free gnocchi and boil for 3-4 minutes, according to package. Drain but do not rinse.
• Add trimmed brussels sprouts and drained gnocchi to a large sheet pan lined with parchment paper. drizzle with avocado oil and season with salt, pepper, garlic and lemon zest. Toss to coat evenly.
• Remove the casings from sausages and place bite-sized pieces of sausage on top of the gnocchi and Brussels sprouts.
• Place sheet pan into oven and roast for 25 minutes or until gnocchi is golden and crisp.
• Divide into bowls and top with 1/4 cup of ricotta cheese and 1 teaspoon of pesto. Season cheese with a little extra salt and pepper. Enjoy! 

Notes

• Don’t Overcrowd: Use a large sheet pan lined with parchment paper to avoid crowding and skip the need for greasing. If you can’t fit gnocchi and brussels on one layer, divide between two smaller pans.
• Using Regular Gnocchi: If you want to substitute the frozen GF gnocchi for shelf-stable gnocchi, skip the boiling and add gnocchi to the sheet pan straight from the package.
• Storing: Store the gnocchi, brussels and sausage separately from ricotta and pesto.
• Reheating: use an airfryer (390º for 5-6 minutes) or an oven set at 375º for 10 minutes or until heated through. Top with ricotta and pesto after!

The post Gluten Free Sheet Pan Gnocchi with Sausage and Brussels Sprouts appeared first on .

A beautiful, Tex-Mex-flavored mess of a mouthful. What could be better!

AND tomorrow is Cinco de Drinko… and those drinkos will require munchies. Tacos are amazing… but what about some taco-flavored burgers?! Let’s mix things up like a margarita!

Remember that Roasted Jalapeno Guacamole we whipped up recently? It’s like a national requirement that you make some to pile high on these buns.

I wish I would have made a double batch of these because they’ve since evaporated all too quickly. It’s been days since these spicy juicy burgs have graced my mouth…

The struggle is real.

Make these and fiesta all night long… or until the guac runs out.

Want more burger recipes? Try my: Pork Bahn Mi Burgers, Guacamole Buffalo Chicken Burger Recipe, and Bunless Greek Burgers Recipe.

Why Turkey Burgers Deserve All the Glory

I know turkey burgers sometimes get a bad reputation. Dry. Boring. Sad. But these? Not even close.

Using lean ground turkey keeps things lighter than red meat, while tortilla chips, salsa, and an egg add extra moisture and structure to the ground turkey mixture. The result is a juicy turkey patty with serious flavor — no filler vibes here.

If you’re looking for a healthy turkey burger that doesn’t taste like a compromise, this is it. It’s proof that turkey burgers can be just as satisfying as a classic beef burger when you treat them right.

Tex-Mex Flavor in Every Bite

These burgers lean hard into that Tex-Mex flavor profile. Taco seasoning brings smoky spice, lime juice adds brightness, cilantro keeps things fresh, and crushed tortilla chips add both texture and flavor.

They’re not pretending to be a traditional beef burger — they’re their own thing. A bold, crave-worthy Tex-Mex burger that tastes like tacos and burgers decided to join forces and never look back.

And yes, they’re messy. In the best way.

Ingredients

for the burgers

• 1 lb. ground turkey
• 1 packet low sodium taco seasoning
• 1 egg
• 1 cup tortilla chips
• 2 tbs. red salsa
• 2 tbs. chopped cilantro
• 2 limes

for serving

• mashed avocado
• cotija cheese
• jalapeño slices

How to Make Tex Mex Burgers

1. First, make burger patties: in a medium bowl, combine all ingredients for the burger patties minus the turkey, only using half of the taco seasoning packet.
2. Fill a ziploc bag with the tortilla chips, seal, and smash into small crumbs. Place ground turkey and tortilla chip crumbs into same bowl as mixture and combine, making sure to not overmix. Mixture should be sticky but firm.
3. Divide the bowl into four and shape each 1/4th of the mixture into a patty; place onto a sprayed cookie sheet. Sprinkle second half of seasoning packet onto the top of the four patties.
4. Heat a grill pan over medium heat and brush with oil. When hot, place patties onto pan, making sure to not move once they are set (this will form your grill marks!). Cook for about 5-6 mins each side or until they are nice and charred.
5. To build your burgers, start with your toasted hamburger bun, then burger patty, then cotija cheese and/or guac. Finish off with fresh jalapeños, cilantro and another toasted bun!

Healthy, But Still a Good Burger

What I love about this turkey burger recipe is how it balances flavor and nutrition. You’re getting:

• Lean protein from turkey meat
• Extra moisture and texture from tortilla chips
• Healthy fats from avocado
• Big flavor without needing red meat

If you want to lighten things up even more, serve the patties in lettuce wraps instead of buns. Still juicy, still satisfying, just a little lighter.

Easy Swaps + Storage 

• Gluten-free: Use gluten-free tortilla chips and buns
• Extra heat: Add hot sauce or extra jalapeños
• No buns: Go lettuce wrap turkey burger style
• Meal prep: Store cooked patties in an airtight container for up to 3 days
• Freezer-friendly: Freeze uncooked patties in a freezer-safe bag with parchment between layers

Next time, I might double the batch — because these tend to disappear quickly. I wish I had made more, honestly. The struggle is real.

What to Serve With Them

These burgers pair perfectly with:

• Sweet potato fries
• A simple green salad
• Corn salad or slaw
• Chips and extra guac (obviously)

They’re ideal for a casual dinner, summer cookout, or anytime you want something fun that still feels balanced.

FAQs

This Tex-Mex Burger recipe is juicy, bold, and impossible to eat politely — which is exactly how a burger should be. They’re lighter than beef burgers, packed with flavor, and perfect for feeding a hungry crowd or your own taco-loving taste buds.

Make them, pile on the toppings, and fiesta until the guac runs out If you try this recipe, let me know — and if you don’t make a double batch, don’t say I didn’t warn you.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

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Taco Seasoned Tex Mex Burgers

Taco seasoning flavors these juicy burgers, complete with a crunch from tortilla chips!

Course Main Course

Keyword burgers, ground turkey, tacos, tex mex

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 4 patties

Ingredients

• 1 lb. ground turkey
• 1 packet low sodium taco seasoning
• 1 egg
• 1 cup tortilla chips
• 2 tbs. red salsa
• 2 tbs. chopped cilantro
• 2 limes

for serving

• mashed avocado
• cotija cheese
• jalapeño slices
• burger buns

Instructions

• First, make burger patties: in a medium bowl, combine all ingredients for the burger patties minus the turkey, only using half of the taco seasoning packet.
• Fill a ziploc bag with the tortilla chips, seal, and smash into small crumbs. Place ground turkey and tortilla chip crumbs into same bowl as mixture and combine, making sure to not overmix. Mixture should be sticky but firm.
• Divide the bowl into four and shape each 1/4th of the mixture into a patty; place onto a sprayed cookie sheet. Sprinkle second half of seasoning packet onto the top of the four patties.
• Heat a grill pan over medium heat and brush with oil. When hot, place patties onto pan, making sure to not move once they are set (this will form your grill marks!). Cook for about 5-6 mins each side or until they are nice and charred.
• To build your burgers, start with your toasted hamburger bun, then burger patty, then cotija cheese and/or guac. Finish off with fresh jalapeños, cilantro and another toasted bun!

The post Best Tex-Mex Turkey Burger Recipe (Easy + Juicy) appeared first on .

Traditional Italian cuisine is full of rich, slow-simmered sauces, and an authentic bolognese sauce recipe can take hours. That long cooking time is great when you have all day, but most of us don’t. This version gives you that deep, slow-cooked flavor without a lot of ingredients or marathon cooking time. The sauce tastes like it had simmered on low heat all afternoon, but the actual cooking time is closer to 25 minutes. It’s truly the best way to get comfort food on the table fast — without spending a lot of money or energy.

Watch me make 30 Minute Zoodle Bolognese below!

Why This Healthier Bolognese Works

Bolognese typically takes hours for the sauce to develop deep flavor, but our version uses super concentrated tomato paste to help zip up the process. A tablespoon of olive oil, garlic, herbs, and tomato sauce build flavor quickly, while lean, grass-fed beef mince keeps the meat sauce hearty but not heavy.

This healthy bolognese sauce is lower in unhealthy fats, high in protein, and packed with hidden veggies thanks to the mushrooms. Mushrooms also help create that ideal texture you expect from a classic spaghetti meat sauce, especially when you’re using lean meat instead of a bit of extra fat.

This Skinny Bolognese with Zoodles recipe is:

• Low carb
• Low on unhealthy fats
• Ready in about 20 minutes
• Tastes like it was cooked for hours!

Zoodles vs. Pasta (And Why I Love Them Here)

Zucchini noodles cook in just 2–3 minutes, which is both a blessing and a curse. The key is not overcooking them. Unlike classic spaghetti that needs a pot of water and pasta water magic, zoodles just need a quick sauté over medium heat with a little olive oil.

I like to cook them separately so they don’t water down the sauce. A quick pat with a paper towel helps remove excess moisture if needed. The end result? Tender but not soggy noodles that let the sauce shine.

If you’re transitioning away from pasta, this is a great starting point. And if you’re feeding picky eaters, topping zoodles with a rich, flavorful meat sauce is one of the easiest ways to win them over.

Ingredients You’ll Need

Healthier Beef Bolognese with Zucchini Noodles

• 1 lb. lean, grass-fed ground beef
• 3-4 cloves garlic minced
• 1 tbs. dried oregano
• 1 tsp. red pepper flakes
• 1 cup chopped baby bella mushrooms
• 1 tbs. tomato paste
• 1 28-oz. can crushed tomatoes use san marzano if possible
• ¾ cup good red wine sub beef broth for Whole30
• 1 tsp. kosher salt
• 1 tsp. pepper
• ¼ cup plain almond milk can sub for alternative
• ¼ cup grated parmesan cheese sub nutritional yeast for Whole30
• 1 tsp. nutmeg
• 1 tbs. olive oil or avocado oil
• 1 package zucchini noodles

How You’ll Make My Healthy Bolognese

1. Heat a drizzle of olive oil in a skillet then add ground beef, breaking up with spoon. When no longer pink, add minced garlic, oregano and red pepper flakes and cook for another minute.
2. Add chopped mushrooms, tomato paste, crushed tomatoes and wine. Add salt and pepper, mix everything together then lower heat to simmer for 10 minutes. Finish sauce by adding milk, parmesan and nutmeg!
3. For zoodles: in a saute pan, heat 1 tsp. olive oil and add 1 package (for 2 people) of zoodles. Let cook 3-4 minutes then place onto serving plate. Serve immediately topped with bolognese!

Protein Swaps & Whole30-Friendly Options

This sauce is super flexible, which makes it great for next time experiments or whatever you have on hand.

• Lean ground turkey or dark meat turkey: Lighter but still flavorful
• Ground chicken: Mild and perfect if you like a lighter sauce
• Ground pork: Richer and closer to classic Italian family-style sauces
• Whole30 swap: Use beef broth instead of wine and nutritional yeast instead of parmesan
• Dairy-free: Almond milk works beautifully as a whole milk or cream replacement

You can even add extra vegetables like grated zucchini or carrots using a food processor if you want more hidden veggies.

Storage, Leftovers & Meal Prep Tips

This sauce stores beautifully. Let it cool completely, then transfer to an airtight container or glass meal prep container. It’ll keep in the fridge for up to 4 days and freezes well, too.

I love making a double batch and reheating it later in the week over fresh zoodles or even roasted sweet potatoes if you want a higher-carb option. The sauce tastes even better the next day.

This healthier beef bolognese is proof that comfort food doesn’t have to be complicated or heavy. With simple ingredients, smart swaps, and just the right amount of richness, you get a sauce that delivers big flavor fast.

If you try this recipe, let me know how it turns out! Save it for busy weeknights, share it with someone who thinks healthy food is boring, and don’t forget — cozy dinners don’t need to take all day.

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Skinny Bolognese with Zoodles

This lightened-up bolognese sauce comes together in about 25 minutes and the zucchini noodles cook in 2-3. How’s that for quick!?

Course Main Course, Sauce

Cuisine Italian

Keyword bolognese, ground beef, italian,, marinara, meat sauce, zoodles, zucchini noodles

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 1 lb. lean, grass-fed ground beef
• 3-4 cloves garlic minced
• 1 tbs. dried oregano
• 1 tsp. red pepper flakes
• 1 cup chopped baby bella mushrooms
• 1 tbs. tomato paste
• 1 28-oz. can crushed tomatoes use san marzano if possible
• ¾ cup good red wine sub beef broth for Whole30
• 1 tsp. kosher salt
• 1 tsp. pepper
• ¼ cup plain almond milk can sub for alternative
• ¼ cup grated parmesan cheese sub nutritional yeast for Whole30
• 1 tsp. nutmeg
• 1 tbs. olive oil or avocado oil
• 1 package zucchini noodles

Instructions

• Heat a drizzle of olive oil in a skillet then add ground beef, breaking up with spoon. When no longer pink, add minced garlic, oregano and red pepper flakes and cook for another minute.
• Add chopped mushrooms, tomato paste, crushed tomatoes and wine. Add salt and pepper, mix everything together then lower heat to simmer for 10 minutes. Finish sauce by adding milk, parmesan and nutmeg!
• For zoodles: in a saute pan, heat 1 tsp. olive oil and add 1 package (for 2 people) of zoodles. Let cook 3-4 minutes then place onto serving plate. Serve immediately topped with bolognese!

The post Healthier Beef Bolognese with Zucchini Noodles appeared first on .

This is one of those recipes that hits every craving at once — crunchy, colorful, fresh, savory, a little spicy, and wildly satisfying without feeling heavy. Basically, the kind of easy dinner that makes you forget you’re eating a salad.

And let’s talk about CRUNCH, because this one delivers. Cabbage is so underrated, and I will happily shout that from the rooftops. In this recipe, I use both napa cabbage (for major crunch) and red cabbage (aka purple cabbage, for that gorgeous color), because we’re building a rainbow salad here, okay?

This isn’t a side salad. This is a hearty salad that eats like a full meal.

An Easy Chinese Chicken Salad That’s SO Satisfying

What makes this an easy Chinese chicken salad recipe I come back to again and again is how balanced it feels. You’ve got tender chicken for protein, crunchy vegetables for fiber and volume, and healthy fats that help keep you full and satisfied.

Here’s how the rainbow comes together:

red bell peppers⁣
orange carrots⁣
yellow cabbage⁣
green cilantro, limes + avocados⁣
purple cabbage⁣
⁣
and it’s all topped with juicy pan-seared chicken and a four ingredient sesame soy-flavored dressing. crunch on that!⁣

Crunchy Vegetables = The Secret to a Great Salad

The base of this salad is all about crunchy vegetables, and cabbage really shines here. Napa cabbage is crisp and delicate, while red cabbage adds structure and that perfect crunch that holds up even after dressing.

Unlike a variety of lettuce that wilts quickly, cabbage stays crisp — making this salad ideal for leftovers or enjoying again the next day. If your veggies feel damp after slicing, a quick pat with a paper towel helps keep everything light and crunchy.

This is the kind of salad that keeps you excited bite after bite.

A 4-Ingredient Sesame Soy Dressing You’ll Love

This dressing is bold, nutty, and incredibly easy. Just four ingredients whisked together in a small bowl, and suddenly your salad tastes restaurant-worthy.

Liquid aminos bring that salty, savory flavor similar to soy sauce, while sesame oil adds a rich, nutty flavor. A touch of sesame oil goes a long way here, so you get flavor without heaviness. Sriracha adds heat, and sesame seeds finish it off with texture.

If you don’t have liquid aminos, soy sauce works as a swap. Either way, this dressing ties everything together perfectly.

Ingredients

for chicken

• 2 boneless, skinless chicken breasts trimmed of fat
• garlic powder
• salt + pepper

for salad

• 3 cups thinly sliced napa cabbage
• 1 cup thinly sliced purple cabbage
• 1 cup pre-shredded carrots
• 1 red bell pepper thinly sliced into strips
• 1 shallot thinly sliced
• ½ jalapeño thinly sliced
• ½ avocado sliced
• ½ cup crushed unsalted peanuts sub cashews for Whole30
• chopped cilantro leaves
• lime wedges

for dressing

• 4 tbs. liquid aminos
• 2 tbs. sesame oil
• 2 tsp. sriracha
• 1 tsp. sesame seeds

Instructions

1. Start by seasoning chicken breasts on both sides with garlic powder, salt + pepper. heat 2 tbs. olive oil over medium heat in a skillet. when warm, add chicken “pretty side” down first. after 6 minutes, flip over and cook for another 6. if breasts are thicker, sear the sides of them on the sides of the pan to help cook. let sit for at least 5 minutes before slicing for salad.⁣
2. Meanwhile, chop veggies for salad and place into large bowl, reserving sliced avocado. toss together with peanuts and cilantro (if using), then place avocado slices and lime wedges on top. top salad with sliced chicken.⁣
3. In small bowl, whisk together ingredients for dressing, adding spice with more sriracha if needed. pour over salad when ready to serve! dressed salad will keep in refrigerator for up to two days.⁣

Easy Swaps + Add-Ins 

This recipe is endlessly flexible, which is why it’s one of my favorite salad recipes to keep in rotation.

• Whole30: Use cashews instead of peanuts and double-check your aminos
• Nut-free: Skip nuts or add seeds
• Extra crunch: Sprinkle in green onions or spring onions
• Shortcut protein: Use rotisserie chicken
• Less spice: Reduce sriracha or jalapeño

Meal Prep & Leftover Tips

This salad holds up beautifully thanks to the cabbage base. Store everything in an airtight container and keep the dressing separate until ready to eat. It’s just as good the next day, making it perfect for lunch leftovers or quick dinners.

This Rainbow Chinese Chicken Salad checks every box: crunchy, colorful, fresh, and satisfying. It’s proof that healthy food can be exciting, flavorful, and something you actually look forward to eating.

If you try it, let me know what you think — and if you add your own twist, even better. Save it, share it, and keep it in your back pocket for those nights when you want a perfect crunch without much effort

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

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Rainbow Chinese Chicken Salad

Juicy, soy-flavored chicken sitting on top of a bed of rainbow-colored veggies!

Course Main Course, Salad

Cuisine Asian

Keyword asian, chicken, chicken salad, chinese, rainbow, salad

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

REST 5 minutes minutes

Total Time 32 minutes minutes

Ingredients

• 2 boneless, skinless chicken breasts trimmed of fat
• garlic powder
• salt + pepper

for salad

• 3 cups thinly sliced napa cabbage
• 1 cup thinly sliced purple cabbage
• 1 cup pre-shredded carrots
• 1 bell pepper thinly sliced into strips
• 1 shallot thinly sliced
• ½ jalapeño thinly sliced
• ½ avocado sliced
• ½ cup crushed unsalted peanuts sub cashews for Whole30
• chopped cilantro leaves
• lime wedges

for dressing

• 4 tbs. liquid aminos
• 2 tbs. sesame oil
• 2 tsp. sriracha
• 1 tsp. sesame seeds

Instructions

• Start by seasoning chicken breasts on both sides with garlic powder, salt + pepper. heat 2 tbs. olive oil over medium heat in a skillet. when warm, add chicken “pretty side” down first. after 6 minutes, flip over and cook for another 6. if breasts are thicker, sear the sides of them on the sides of the pan to help cook. let sit for at least 5 minutes before slicing for salad.⁣
• Meanwhile, chop veggies for salad and place into large bowl, reserving sliced avocado. toss together with peanuts and cilantro (if using), then place avocado slices and lime wedges on top. top salad with sliced chicken.⁣
• In small bowl, whisk together ingredients for dressing, adding spice with more sriracha if needed. pour over salad when ready to serve! dressed salad will keep in refrigerator for up to two days.⁣

Video

https://thesavvyspoon.com/wp-content/uploads/2020/02/IMG_0666.mov

The post Crunchy Rainbow Chinese Chicken Salad Recipe appeared first on .

How to Serve Skinny Buffalo Chicken Salad

This is where it really shines. You can enjoy it:

• In lettuce cups like tacos
• On a bed of greens with extra dressing
• On an open-faced sandwich
• Scooped up with @ggfiber crackers
• Wrapped in a tortilla or pita

Ingredients

• 2 rotisserie chicken breasts, shredded
• ½ cup buffalo sauce (I use Frank’s)
• ¼ cup Greek yogurt
• ½ jalapeño, deseeded and minced
• 2 stalks celery, diced
• 3 tsp chopped cilantro (optional, but recommended)

How to Make Skinny Buffalo Chicken Salad

• Combine all ingredients together, adjusting seasoning if needed. Serve or save! Will keep in refrigerator for up to 3 days.⁣

Savvy Tips

• Rotisserie chicken makes this recipe fast and easy
• Dice the celery small for the best crunch in every bite
• If you’re sensitive to heat, start with less buffalo sauce and add more as you go
• This gets even better after it chills for a bit

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Perfect for meal prep, quick lunches, or late-afternoon snacking.

FAQs

If you love buffalo sauce as much as I do, this Skinny Buffalo Chicken Salad needs to be in your rotation. It’s creamy without mayo, bold without being too heavy, and endlessly versatile. Fair warning: once you make it, you’ll be thinking about your next serving almost immediately.

Let me know how you eat yours — straight from the bowl totally counts.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

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Skinny Buffalo Chicken Salad

A mayo-less chicken salad with a kick thanks to vinegary buffalo sauce and jalapeños!

Course Main Course, Salad, Snack

Keyword buffalo, chicken salad, gluten free, low carb, salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cups

Ingredients

• 2 rotisserie chicken breasts shredded
• ½ cup buffalo sauce I use Frank's
• ¼ cup greek yogurt
• ½ jalapeño deseeded and minced
• 2 stalks celery diced
• 3 tsp. chopped cilantro optional

Instructions

• Combine all ingredients together, adjusting seasoning if needed. Serve or save! Will keep in refrigerator for up to 3 days.⁣

The post Skinny Buffalo Chicken Salad Recipe appeared first on .

Why You’ll Love This Whole30 Taco Salad

• It’s totally Whole30-compliant but still full of bold flavor
• The taco-seasoned ground turkey is savory and satisfying
• Kale holds up beautifully and doesn’t get soggy
• That avocado lime dressing is creamy, bright, and addictive
• Easy to customize based on your preferences
• Perfect for quick lunches or easy weeknight dinners

Ingredients

For the Taco Salad

• 1 lb. ground turkey
• ½ yellow onion, diced
• 1 packet gluten-free taco seasoning* (see note)
• 1 cup fresh pico de gallo
• 10–12 kale leaves, ribs removed
• 1 tbsp olive oil
• Sliced jalapeños, sliced shallots, sliced avocado (for serving)

Avocado Lime Dressing

• ½ avocado
• Juice from 2 limes
• 2 tbsp olive oil
• 1 handful chopped cilantro leaves
• ½ jalapeño, seeded
• Salt and pepper
• Water, to thin

How to Make Whole30 Taco Salad

• Start by heating 1 tbs. olive oil in a medium skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft, then add ground turkey meat. Break meat up with spoon and when no longer pink, add in taco seasoning and 1/4 cup water. Bring to a simmer and then turn heat to low.
• In bowls, tear up kale leaves and distribute evenly. Drizzle on 1 tsp. olive oil into each bowl and massage kale leaves to soften. Season with salt and pepper, then top with taco meat and desired toppings. Drizzle with Avocado Lime dressing if using!

How to Make the Avocado Lime Dressing

Add the avocado, lime juice, olive oil, cilantro, jalapeño, salt, and pepper to a blender or small food processor. Blend until smooth, adding water a little at a time until the dressing reaches your desired consistency.

Taste and adjust seasoning as needed — more lime for brightness, more salt if it needs it.

Savvy Tips

• Massage the kale well — it makes a huge difference in texture
• This salad works great for meal prep; store components separately
• Swap ground turkey for ground chicken if you prefer
• Add extra jalapeños if you like more heat
• The dressing keeps well in the fridge for a couple of days

Serving Ideas & Variations

This Whole30 Taco Salad is super flexible, which makes it easy to adapt based on how you’re eating that day or what you have on hand.

• Make it a side dish:
  Serve smaller portions as a side salad alongside grilled chicken, steak, or shrimp. It works especially well with simple proteins since the salad already brings so much flavor.
• Add roasted veggies:
  Roasted sweet potatoes are a great Whole30-friendly addition if you want something heartier. Toss them in olive oil and roast until caramelized, then layer them right on top.
• Switch up the protein:
  Ground turkey is great, but you can also use seasoned chicken thighs or even chopped rotisserie chicken (if you’re not strict Whole30). Both work well with the taco seasoning and avocado lime dressing.
• Turn it into a bowl situation:
  Build everything in a large bowl and think of this as a taco-inspired vegetable salad — greens on the bottom, warm protein on top, and dressing drizzled at the end.
• Add crunch (Whole30-friendly):
  Sprinkle on pumpkin seeds or sunflower seeds for texture. A little goes a long way and adds a nice contrast to the creamy dressing.
• Adjust the heat:
  Finish with sliced green onion or a pinch of red pepper flakes if you want to take it up a notch.

Meal Prep & Make-Ahead Tips

• Cook the taco meat ahead of time and store it in an airtight container for 3–4 days, it makes throwing together this healthy recipe during the week so much easier.
• Wash and dry the kale in advance, then store it with a paper towel to absorb moisture so it stays fresh and crisp.
• Keep the avocado lime dressing in a small bowl or jar and give it a quick stir before using to get the right amount of creaminess.
• This recipe works great for burger bowls too — just swap the greens and toppings based on what you’re craving.

FAQs

If you’re doing Whole30 and craving something fresh but filling, this Whole30 Taco Salad with Avocado Lime Dressing really hits the spot. It’s flavorful, customizable, and doesn’t feel like you’re sacrificing anything — which is exactly what I want from a Whole30 meal.

If you make this one, let me know how you topped yours

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

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Whole30 Taco Salad

Deliciously seasoned taco meat surrounded by fresh veggies and drizzled with a Whole30 avocado lime dressing for extra zippiness!

Course Main Course, Salad

Keyword chicken salad, ground turkey, kale, pico de gallo, taco salad, tacos, whole30

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Ingredients

• 1 lb. ground turkey
• ½ yellow onion diced
• 1 packet gluten free taco seasoning* see note
• 1 cup fresh pico de gallo
• 10-12 kale leaves ribs removed
• 1 tbs. olive oil
• sliced jalapeños, sliced shallots, sliced avocado for serving

avocado lime dressing

• ½ avocado
• juice from 2 limes
• 2 tbs. olive oil
• 1 handful chopped cilantro leaves
• ½ jalapeño seeded
• salt and pepper
• water to thin

Instructions

• Start by heating 1 tbs. olive oil in a medium skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft, then add ground turkey meat. Break meat up with spoon and when no longer pink, add in taco seasoning and 1/4 cup water. Bring to a simmer and then turn heat to low.
• In bowls, tear up kale leaves and distribute evenly. Drizzle on 1 tsp. olive oil into each bowl and massage kale leaves to soften. Season with salt and pepper, then top with taco meat and desired toppings. Drizzle with Avocado Lime dressing if using!

for avocado lime dressing

• Combine all ingredients except for the water in a small food processor. Add 1 tbs. of water at a time to thin to your desired consistency. Taste for seasoning and adjust salt, pepper or add more jalapeño for more heat!

Notes

to keep the seasoning Whole30 approved, make sure the packet is gluten-free (no flour), MSG free and low sodium. If you have trouble finding, make your own mix instead!

Simple Whole30 Taco Seasoning
1 tbs. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano 
1/2 tsp. kosher salt

The post Whole30 Taco Salad (with Avocado Lime Dressing!) appeared first on .

This recipe comes from The Savvy Spoon archives! I love meatballs for so many reasons: flavors are easy to change based on your mood, they come together in one step + bake up in just 20 minutes!

To bring in the greens I used Trader Joe’s Asian Stir Fry mix – a mix of snap peas, broccoli, carrots, onions, mushrooms + bell peppers, all chopped up and ready for sautéing. The glaze really makes the veggies so flavorful and coats the meatballs nicely! Mostly savory and a little sweet – SO delish.

Why You’ll Love These Asian Glazed Meatballs

• They bake instead of fry (easy + less mess)
• The flavors are bold but approachable
• That glaze works on everything — meatballs, veggies, rice, you name it
• Ground turkey keeps them light but still satisfying
• Great for meal prep and leftovers
• Totally customizable based on what you have

Ingredients

Meatballs

• 1 lb. ground turkey (can sub ground chicken or pork)
• ½ yellow onion, diced finely
• 1 egg
• 2 tbsp ketchup
• 1 tbsp liquid aminos or coconut aminos (can sub soy sauce)
• 1 clove garlic, minced
• 1 tbsp ginger paste or 1″ piece, peeled + minced
• ¾ cup gluten-free panko breadcrumbs
• 1 tbsp sesame seeds

Asian Glaze

• ½ cup liquid aminos or coconut aminos (can sub soy sauce)
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp honey or agave
• 1 tsp sriracha
• 3 green onions, sliced

For Serving

• Mixed Asian veggies (broccoli, snap peas, carrots, onions, bell peppers)

How to Make Baked Asian Glazed Meatballs

• Preheat oven to 375 degrees.
• In a mixing bowl, add onion, ketchup, soy sauce, egg, 1 tsp. salt and 1/2 tsp of pepper. Use a fork to mix altogether, breaking up egg.
• Add in ground meat and with hands, mix lightly to combine. Add in panko crumbs – if mix is no longer sticky, you’re ready to roll! If it is still very sticky then add a little more panko.
• Line a cooking sheet with foil and spray lightly with cooking spray. Measure 2 tbs. of mixture and form ball with hands. Shake out a little pile of sesame seeds and roll the meatball into seeds to cover. Place onto pan + repeat until all mix has been used.
• Bake meatballs for 20 mins (if using pork, they’ll cook in 15).
• Meanwhile, whisk together all ingredients for the glaze. Heat a skillet over medium + add a little olive oil. Add in veggies (if using) and sauté for 3-4 mins, then add in 1/2 of glaze to pan. Cook another 1-2 mins then separate into bowls.
• In the same pan, add remaining glaze + cook over low until thick (~5mins). Top meatballs + enjoy!

Savvy Tips

• These meatballs reheat really well and are great for meal prep
• You can swap turkey for chicken or pork depending on what you have
• Double the glaze if you like things extra saucy
• Leftovers are even better the next day

FAQs

These baked Asian glazed meatballs are simple, flavorful, and one of those recipes you’ll find yourself coming back to when you need something reliable and satisfying. Easy prep, big flavor, and a glaze that makes everything better — always a win.

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Baked Asian Glazed Meatballs

Asian flavors like ginger and garlic flavor these baked ground turkey meatballs! A slightly sweet glaze coats the meatballs after they've baked.

Course Main Course

Keyword asian, glazed, ground turkey, meatballs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 meatballs

Ingredients

• 1 lb. ground turkey can sub ground chicken or pork
• ½ yellow onion diced finely
• 1 egg
• 2 tbs. ketchup
• 1 tbs. liquid aminos or coconut aminos can sub soy sauce
• 1 clove garlic minced
• 1 tbs. ginger paste or 1" piece, peeled + minced
• ¾ cup gluten free panko bread crumbs
• 1 tbs. sesame seeds

asian glaze

• ½ cup liquid aminos or coconut aminos can sub soy sauce
• 2 tbs. sesame oil
• 1 tbs. rice wine vinegar
• 1 tsp. honey or agave
• 1 tsp. sriracha
• 3 green onions sliced
• mixed Asian veggies (like broccoli, snap peas, carrots, onions, bell peppers for serving

Instructions

• Preheat oven to 375 degrees.
• In a mixing bowl, add onion, ketchup, soy sauce, egg, 1 tsp. salt and 1/2 tsp of pepper. Use a fork to mix altogether, breaking up egg.
• Add in ground meat and with hands, mix lightly to combine. Add in panko crumbs – if mix is no longer sticky, you're ready to roll! If it is still very sticky then add a little more panko.
• Line a cooking sheet with foil and spray lightly with cooking spray. Measure 2 tbs. of mixture and form ball with hands. Shake out a little pile of sesame seeds and roll the meatball into seeds to cover. Place onto pan + repeat until all mix has been used.
• Bake meatballs for 20 mins (if using pork, they'll cook in 15).
• Meanwhile, whisk together all ingredients for the glaze. Heat a skillet over medium + add a little olive oil. Add in veggies (if using) and sauté for 3-4 mins, then add in 1/2 of glaze to pan. Cook another 1-2 mins then separate into bowls.
• In the same pan, add remaining glaze + cook over low until thick (~5mins). Top meatballs + enjoy!

The post Baked Asian Glazed Meatballs Recipe appeared first on .

As someone who loves experimenting with pasta dishes, I often find myself drawn to recipes that balance richness with wholesome ingredients. I’m excited to share my take on Roasted Red Pepper Pasta with Chicken Sausage—a dish that’s both satisfying and bursting with flavors that will delight your taste buds. This recipe is perfect for a cozy dinner at home or for entertaining guests with its vibrant colors and delicious sauce.

To make this recipe #whole30approved, double the butternut squash “noodles” and omit the chickpea spaghetti. In lieu of parmesan, sub in nutritional yeast for a yummy, salty bite!

Why You’ll Love This Recipe!

Bursting with FlavorBig Flavor Without Being Heavy

This Roasted Red Pepper Pasta with Chicken Sausage is packed with flavor thanks to the creamy roasted red pepper pasta sauce made with roasted red peppers and almonds. It’s rich, a little smoky, and pairs perfectly with savory chicken sausage. The butternut squash noodles add just enough natural sweetness to balance everything out. A little lemon juice and fresh herbs at the end bring it all together and make this one of my favorite pasta recipes.

Easy to Customize

This recipe is super flexible. You can keep it classic with chicken sausage and chickpea pasta, or make it vegan by swapping in plant-based sausage or mushrooms. Gluten-free? Chickpea pasta works beautifully. Whole30? You’re covered. It’s one of those recipes that adapts to whatever you have going on that week.

Nourishing and Satisfying

This dish doesn’t just taste good — it actually leaves you feeling good too. Chickpea pasta adds protein and fiber, butternut squash noodles keep things light, and the almonds in the Romesco sauce bring healthy fats into the mix. It’s filling without being heavy, which is exactly what I want from dinner most nights.

Pretty Enough to Serve to Guests

Let’s be honest — this one looks as good as it tastes. The deep red Romesco sauce, golden brown chicken sausage, and bright orange squash noodles make for a really beautiful plate. A little fresh parsley on top and suddenly it feels restaurant-worthy.

Great for Meal Prep

The sauce keeps really well in the fridge, and the pasta reheats without turning mushy. I love making this at the start of the week and having an easy lunch or dinner ready to go when life gets busy.

Here’s How to Make Roasted Red Pepper Pasta Recipe with Chicken Sausage

Ingredients

• ½ box chickpea spaghetti pasta (I like Banza pasta, omit for Whole30)
• 2 cups butternut squash “noodles” (prepackaged, double for Whole30)
• 4 links chicken sausage, sliced
• Grated parmesan cheese (sub nutritional yeast for Whole30)
  
• Romesco sauce:
  • 1 5-oz. jar roasted red peppers
  • 1 cup raw almonds
  • Juice from 1/2 lemon
  • 5 plum tomatoes, canned
  • 3 garlic cloves, minced
  • 2 tbsp chopped flat leaf parsley
  • 4-6 tbsp olive oil or avocado oil
  • Pinch of salt

Instructions

Preparing the Romesco Sauce:

1. Start by combining all the Romesco sauce ingredients except olive oil in a food processor. Pulse until well combined.
2. Gradually add olive oil, 2 tablespoons at a time, until the sauce becomes smooth and cohesive. I typically use about 4 tablespoons in total.
3. Transfer the Romesco sauce to a refrigerator until ready to use.

Cooking the Pasta and Sausage:

1. Boil a large pot of water and cook the chickpea spaghetti pasta until al dente according to package instructions. Reserve about a cup of pasta water, then drain the rest.
2. In a large skillet over medium heat, spray with cooking spray and add the sliced chicken sausage. Cook each side for 2-3 minutes until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add a bit more cooking spray if needed and sauté the butternut squash noodles until softened, about 4-5 minutes.

Assembling the Dish:

1. In a large serving bowl, combine the cooked pasta, sautéed butternut squash noodles, Romesco sauce, and chicken sausage.
2. Toss everything together gently. If desired, add grated parmesan or nutritional yeast for a cheesy finish.
3. Serve warm, garnished with additional parsley if desired.

Tips for Success

• Creamy Texture: The combination of Romesco sauce and grated parmesan (or nutritional yeast) gives this dish a creamy texture that’s hard to resist.
• Variations: For a vegan option, omit chicken sausage and use vegan sausage or mushrooms instead.
• Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. It’s great for quick dinners during a busy weeknight!

FAQs

This Roasted Red Pepper Pasta Recipe with Chicken Sausage is a staple in my kitchen for its robust flavors and ease of preparation. Whether you’re cooking for yourself or sharing it with loved ones, I hope this dish brings as much joy to your table as it does to mine. This pasta dish comes together in under 30 minutes, making it perfect for busy weeknights or a last-minute dinner party.

For more delicious pasta recipes and cooking inspiration, check out my other favorite recipes. Let me know in the comments how you liked this recipe or if you have any questions!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

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Roasted Red Pepper Pasta Recipe with Chicken Sausage

A creamy, nutty, milder-than-marinara sauce coats chickpea spaghetti and butternut squash "noodles" with savory chicken sausage.

Course Main Course

Keyword chicken sausage, pasta, red pepper, romesco, whole30

Servings 4

Ingredients

• ½ box chickpea spaghetti pasta I like Banza pasta (omit for Whole30)
• 2 cups butternut squash “noodles” prepackaged (double for Whole30)
• 4 links chicken sausage sliced
• grated parmesan sub nutritional yeast for Whole30

romesco sauce

• 1 5-oz. jar roasted red peppers
• 1 cup raw almonds
• juice from 1/2 lemon
• 5 plum tomatoes canned
• 3 cloves garlic minced
• 2 tbs. chopped flat leaf parsley
• 4-6 tbs. olive oil or avocado oil
• pinch of salt

Instructions

• Start by combining all of the ingredients for the Romesco sauce except for the olive oil together in a food processor, pulsing to combine. Slowly add in 2 tbs. olive oil at a time until sauce is smooth and cohesive (I ended up using 4 tbs. total!). Place sauce into refrigerator until ready to combine with pasta.
• On the stovetop, boil water if you’re using chickpea or regular pasta noodles. Salt water when boiling and add pasta, cooking according to the package instructions.
• Heat a medium skillet over medium heat and spray with cooking spray. Add sliced chicken sausage disks in one layer and cook each side for 2-3 minutes until golden. Remove from pan, add a little more cooking spray, and sauté butternut squash noodles until soft, about 4-5 minutes.
• Combine both types of noodles, Romesco sauce, chicken sausage and parmesan cheese in serving bowl! Top with more cheese and serve warm or at room temp.

The post Roasted Red Pepper Pasta Recipe with Chicken Sausage appeared first on .

My husband and I typically order our Pad Thai with glass noodles (“woo sen”) but I wanted to create a recipe to enjoy while on Whole30 where no sen is allowed haha. The squash gives very little flavor which is great — it lets the sauce, chicken + veggies really shine, just like the glass noodles would!

The squash itself has very little flavor, which is actually exactly what you want here. It lets the sauce, the chicken, and all those veggies really shine — just like glass noodles would. Cozy, saucy, and wildly satisfying in the best way.

You might also like: 20 Minute Cauliflower Rice Risotto Recipe, Bone-In 10 Minute Pork Chops Recipe, Pan Seared Chimichurri Chicken & Rice Bowls

Why You’ll Love This Spaghetti Squash Pad Thai

• That creamy, punchy Pad Thai–style sauce is everything
• Spaghetti squash is the perfect noodle stand-in — neutral, twirlable, and cozy
• It’s loaded with veggies and tender chicken
• Totally Whole30-compliant (with one easy omission)
• Just as good warm or at room temp
• Feels indulgent without being heavy

WATCH HOW TO ROAST SPAGHETTI SQUASH PERFECTLY HERE:

Ingredients

For the Pad Thai

• 1 spaghetti squash
• 2 boneless, skinless chicken breasts, trimmed
• ½ yellow onion, diced
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 3 green onions, chopped (green parts only)
• 1 handful chopped cilantro leaves
• 2 eggs, beaten
• ½ cup mung bean sprouts (*omit for Whole30 diet)

Pad Thai Sauce

• 3 tbsp coconut milk
• 2 tbsp smooth almond butter
• 2 tbsp liquid aminos or coconut aminos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ginger, chopped (or ginger paste)
• 1 tbsp sesame oil
• 1 tsp fish sauce
• 1 tsp sriracha
• Juice from ½ lime

How to Make Whole30 Spaghetti Squash Pad Thai

• Start by roasting your squash: Heat oven or toaster oven to 400 degrees. Cut the squash in half lengthwise and use a spoon to scoop out seeds and gooey strings. Drizzle sides with olive oil and season with salt + pepper. Place cut-side down onto a cooking sheet lined with foil roast for 40 mins (or until skin is easily pierced). Let cool slightly before using fork to create “spaghetti” pasta.⁣
• Make the sauce by combining all ingredients in a small food processor or blender. Place into refrigerator until use to let flavors combine!⁣⁣
• Meanwhile, cook the chicken by slicing against the grain into even strips. Season with salt and pepper (add a little cayenne pepper for an extra kick). In a large skillet, heat 1 tbs. olive oil then add chicken. ⁣
• Cook strips 3 mins per side, then move to one side of the pan before adding in onion. Let onion cook another 2-3 mins before scooting over to the side. Add beaten eggs to pan and let sit for another 2-3 mins before chopping up. ⁣
• Add fresh veggies along with 1/2 of the sauce, then toss to coat. When squash is ready, add with the 2nd half of sauce. Toss to combine! Enjoy warm or room temp.

Savvy Tips for the Best Spaghetti Squash Pad Thai

• The sauce thickens as it sits — add a splash of water or coconut milk if needed
• This reheats beautifully and makes great leftovers
• Skip the bean sprouts for strict Whole30, or add them back in if you’re not
• Want more heat? Extra sriracha or chili flakes will do the trick
• This is just as good cold straight from the fridge (no judgment)

FAQs

If you’re doing Whole30 and missing Pad Thai, this one really hits the spot. It’s saucy, filling, and doesn’t feel like a sad substitute situation at all. I’ve made it more than once and will happily keep doing so — especially when that craving hits.

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Whole30 Spaghetti Squash Pad Thai

This clean version of an asian favorite is packed with veggies, covered in a rich sauce and rich with bites of juicy chicken — AND it's Whole30 compliant!

Course Main Course

Cuisine Asian

Keyword asian, bell peppers, chicken, pad thai, spaghetti squash

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Ingredients

• 1 spaghetti squash
• 2 boneless, skinless chicken breasts trimmed
• ½ yellow onion diced
• 1 red bell pepper thinly sliced
• 1 cup shredded carrots
• 3 green onions chopped; green parts only
• 1 handful chopped cilantro leaves
• 2 eggs beaten
• ½ cup mung bean sprouts *omit for Whole30 diet

pad thai sauce

• 3 tbs. coconut milk
• 2 tbs. smooth almond butter
• 2 tbs. liquid or coconut aminos
• 2 tbs. rice wine vinegar
• 2 tbs. fresh ginger chopped or ginger paste
• 1 tbs. sesame oil
• 1 tsp. fish sauce
• 1 tsp. sriracha
• juice from 1/2 lime

Instructions

• Start by roasting your squash: Heat oven or toaster oven to 400 degrees. Cut the squash in half lengthwise and use a spoon to scoop out seeds and gooey strings. Drizzle sides with olive oil and season with salt + pepper. Place cut-side down onto a cooking sheet lined with foil roast for 40 mins (or until skin is easily pierced). Let cool slightly before using fork to create “spaghetti” pasta.⁣
• Make the sauce by combining all ingredients in a small food processor or blender. Place into refrigerator until use to let flavors combine!⁣⁣
• Meanwhile, cook the chicken by slicing against the grain into even strips. Season with salt and pepper (add a little cayenne pepper for an extra kick). In a large skillet, heat 1 tbs. olive oil then add chicken. ⁣
• Cook strips 3 mins per side, then move to one side of the pan before adding in onion. Let onion cook another 2-3 mins before scooting over to the side. Add beaten eggs to pan and let sit for another 2-3 mins before chopping up. ⁣
• Add fresh veggies along with 1/2 of the sauce, then toss to coat. When squash is ready, add with the 2nd half of sauce. Toss to combine! Enjoy warm or room temp.

The post Whole30 Spaghetti Squash Pad Thai Recipe appeared first on .