These healthy dinners are packed with vibrant fall vegetables and lots of protein.
I get so excited about cooking at this time of year!
And not only do these meals all have quintessential fall flavors, but they are also allhigh in protein.
Jacob Fox
It also supports our immune systems and helps us feel more satisfied after meals.
Whats not to love?
The chicken and halvedBrussels sproutsroast together on the pan until the sprouts are tender and both are nicely browned.
Greg DuPree
Because the pasta is made fromchickpea flour, its packed with protein, fiber and other nutrients.
Serve it with whole-grain bread.
Its fall in a bowlchickenand delicata squash tossed in a mustardy-lemony sauce, roasted and served over mixed greens.
Johnny Autry; Food Stylist and Prop Stylist: Charlotte Autry
The dressing has a little more mustard and a touch of maple syrup to sweeten it.
Some crunchy roasted pumpkin seeds and grated Parmesan cheese top it off.
Total Calories:415
Thursday: Spaghetti Squash Lasagna
This no-noodle take on lasagna is made inspaghetti squashhalves.
Its cozy and comforting, while being lower in carbs than traditional lasagna and gluten-free.
Ill serve ourBroccoli and Cauliflower Sauteon the side to complete the meal.
They can be turned into a bright sauce for a simple weeknight dinner like this one anytime.
To keep this dish feeling seasonal, Ill serve it withRoasted Butternut Squash.
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