Spaghetti Squash Lasagna with Broccolini Spaghetti Squash Lasagna with Broccolini

In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

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• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil
• 1 bunch broccolini, chopped
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons water

• 1 cup shredded part-skim mozzarella cheese, divided
• ¼ cup shredded Parmesan cheese, divided
• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Buffalo Chicken Quesadillas Buffalo Chicken Quesadillas

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

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• By: Carolyn Casner EatingWell Recipe Developer & Tester

Ingredients 4 servings

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Original recipe yields 4 servings

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• 1 pound boneless, skinless chicken breasts, trimmed
• ¼ teaspoon ground pepper
• ¼ cup crumbled blue cheese
• 2 tablespoons low-fat plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon white-wine vinegar plus 2 teaspoons, divided
• 1½ tablespoons hot sauce, such as Frank's RedHot

• ¼ teaspoon cayenne pepper
• 4 (8 inch) whole-wheat tortillas
• 4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• 1 cup thinly sliced celery
• 1 cup shredded carrot
• 2 scallions, thinly sliced

Sweet Potato-Peanut Bisque Sweet Potato-Peanut Bisque

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette. Recipe by Nancy Baggett for EatingWell.

• 
• By: EatingWell Test Kitchen

Ingredients 5 servings

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• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained

• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• ½ cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

Warm Lentil Salad with Sausage & Apple Warm Lentil Salad with Sausage & Apple

We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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Original recipe yields 4 servings

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• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 3 links hot or sweet turkey sausage, casings removed

• 3 cloves garlic, minced
• 2 cups cooked or canned (rinsed) lentils (see Tip)
• 1 small bulb fennel, finely diced
• 1 Granny Smith apple, finely diced
• 2 stalks celery with leaves, finely diced
• 6 cups arugula or mesclun greens

Leek & Lemon Linguine Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It's nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

for serving adjustment

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Original recipe yields 4 servings

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Note: Recipe directions are for original size.

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• 8 ounces whole-wheat linguine or spaghetti
• 2 large lemons, plus lemon wedges for garnish
• 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped flat-leaf parsley, divided

• 2 cloves garlic, crushed
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ¾ cup finely grated Parmesan cheese, divided
• ¼ cup snipped fresh chives, divided