The interweb is a sea of recipes and ‘recipe overwhelm’ can be a real thing. We share healthy recipes all the time and are often asked what we’re really making at home. We wanted to know the same from former guest editor, Camille Styles!
Below, Camille shares the five recipes she’s cooking most often during this busy season. Grab her simple spaghetti quash pasta recipe to make weeknights better, healthier and easier for the rest of the year…
Camille Styles’ 5 Healthy Weeknight Recipes
This year I’m determined to savor all the winter feels by cooking with as much winter squash as possible while it’s in season. I’m also determined to take an evening walk just to enjoy the air. Most of all, I want to cap off these busy days with more low-key nights at home, cozy in the kitchen with my sous-chef (my daughter, Phoebe), cooking and getting inspired by the season’s best produce. These are the ridiculously easy (and goooood) recipes that have been on repeat at our house lately:
Spaghetti Squash Pasta: Made with goat cheese, arugula and bacon. Finally, a delicious spaghetti-squash recipe that actually satisfies the pasta lovers in my life! Get the recipe below!
Mango + Coconut Soba Noodle Salad:This salad combines surprising ingredients like mango, avocado and peanuts in an Asian-inspired noodle salad that is so beautiful – and perfect for doubling or tripling to serve a big group. Full of thai flavors like lime, peanuts and a profusion of herbs, it’s really the crunchy coconut throughout the salad that takes it over the top and makes people stop and say, “whoa.” Get the recipe HERE!
Pecan + Coconut Granola: I make a big batch of homemade granola on Sunday and use it as the basis for breakfast all week long.
Sweet Potato Crostini: The easiest appetizer recipe for entertaining that looks so much fancier than it actually is. Here’s how these work: sweet potatoes get sliced up into thin little discs, then coated with olive oil and sea salt before baking them until crispy. And there you go! The most full-of-flavor vessels for whatever cravings strike. Get the recipe here.
Kale, Persimmon + Pomegranate Salad: This salad is packed full of beautiful seasonal produce. It’s perfect for a satisfying veg dinner – and leftovers hold up great for lunch the next day. It’s packed full of energy-inducing superfoods like hearty kale for loads of vitamins and minerals, a big scoop of quinoa adds plant-based protein, and avocado and walnuts load it up with those yummy good-for-you fats. Get the recipe here.
Spaghetti Squash Pasta With Goat Cheese, Arugula + Bacon
1 medium-sized spaghetti squash
6 slices of bacon, cut into 1″ pieces
4 garlic cloves, minced
1 pint cherry tomatoes
3 cups arugula
1/3 cup crumbled goat cheese
extra-virgin olive oil
kosher salt & freshly ground black pepper
1/4 cup basil leaves, julienned
2 Tbsp pine nuts, lightly toasted
grated parmesan to top
Preheat oven to 450 degrees. Microwave spaghetti squash for 3 minutes to soften (this just makes it so much easier to cut.) Slice spaghetti squash in half vertically through the root end, then place both halves face down on a foil-lined baking sheet. Roast for 45 minutes until flesh is soft. Remove from oven and let cool slightly.
Meanwhile, arrange bacon pieces in the bottom of a deep sauté pan or Dutch oven, and place on a burner turned up to medium-high. Cook until browned, then drain off all but 2 tablespoons bacon fat.
Place pot back on burner, turn burner off, then add minced garlic and cherry tomatoes. Cover and keep warm until spaghetti squash is ready, which will slightly cook the tomatoes without getting mushy.
When the squash is cool to the touch, use a fork to shred it into long spaghetti-like strands, then add the warm squash “noodles” to the tomato mixture.
Turn burner back on low, then add arugula, goat cheese, a drizzle of olive oil and a liberal pinch of salt and pepper. Toss to combine and slightly melt the goat cheese, then remove from heat. Add the basil and pine nuts, lightly toss, then divide among bowls and top with grated parmesan. Eat!