Spaghetti Squash Lasagna

This spaghetti squash lasagna recipe with garlicky broccolini makes for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.

Yield: 4 servings
Prep Time: 30
Total Time: 40


1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper


  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Post Workout Paleo Balls


1 cup oats
1/2 cup raw slices almonds
1/2 cup chopped walnuts
1/2 cups dark chocolate chips 
1/3 cup peanut butter 
1/2 cup honey 
1 scoop chocolate protein powder 
Roll in unsweetened coconut flakes 

Combine all ingredients in a bowl. Roll into 1" balls and roll in unsweetened coconut flakes. Chill in fridge for 1 hour and then you can devour the goods!

A Paleo Dish For Everyone

This dish is loaded with a handful of nutrient dense greens, protein, probiotics and healthy fats. 


2 tbsp. olive oil 
1 head of broccoli 
2 bundles of baby bok choy
1 bell pepper
1 onion
1 bulb of garlic 
Lamb for two (I purchased lightly seasoned precut organic lamb)
1 lemon
1 Avocado
Soy sauce (to taste)
Bundle of cilantro 
Jar of kimchi


Chop broccoli, bok choy, bell pepper, onion and garlic. Place in frying pan with olive oil on medium heat for ~15 minutes.
Begin grilling lamb (BBQ is a great summertime option!)
While vegetables are sautéing, cut avocado, cilantro and juice lemon.
Once vegetables and lamb are cooked place in bowl and add raw ingredients (lemon juice & soy sauce to taste, avocado, cilantro and kimchi) and enjoy!