Easy Stuffed Spaghetti Squash: Lasagna-Style!

This easy stuffed spaghetti squash recipe has all your favorite lasagna ingredients stuffed into handy (and healthy!) spaghetti squash boats. It’s an easy weeknight meal the entire family will love!

An overhead shot of two plates of stuffed spaghetti squash with herbs and a hunk of Parmesan.

I love finding ways to add an extra-healthy touch to a typically indulgent dish. While I’m certainly not against a hearty slab of lasagna every once in a while, putting all of the dish’s typical ingredients into a vessel that also just so happens to be a delicious vegetable ups the nutrition-factor AND presents the dish to the kiddo in a new and unusual way. You may recognize this tactic from my ever-so-popular Papaya Breakfast Boats recipe. Kids get such a kick out of eating out of something other than a plate or bowl.

So, here’s the scoop on this Easy Stuffed Spaghetti Squash: Lasagna-Style!

What You Need to Make Lasagna-Style Stuffed Spaghetti Squash

You don’t need much to make this delicious family meal, mostly all of the typical ingredients you’d use to make a classic lasagna, with spaghetti squash taking the place of the pasta.

You’ll need:
  • Garlic herb butter (Trader Joe’s has a great one!)
  • Spaghetti squash
  • Italian sausage
  • Marinara sauce
  • Ricotta
  • Mozzarella
  • Fresh oregano

And a few other basic things like salt, pepper, onion and garlic.

How to Make It

 Aside from a little bit of cooking time on the front end, this meal is very much “set-it-and-forget-it.” My favorite kind of meal!

A close up shot of lasagna-style stuffed spaghetti squash.

The first thing you’ll need to do is give your spaghetti squash a little head start on cooking. This will take the majority of the cooking time, about 30-45 minutes. You could also do this part in advance when you meal prep for the week!

If you don’t choose to prep your squash in advance, you can start on the filling while they’re cooking.  You’ll be preparing the “lasagna” part of this dish over the stove top, to make sure the meat gets fully cooked and all of the ingredients get nice and integrated.

Once your filling is ready and your squash boats have gotten their cook on, it’s time to stuff ‘em!

Sprinkle on the mozzarella and then it’s time to bake. The stuffed boats will only need to be in the oven for 10-15 minutes, with another 4 minutes or so of broiling to get your cheese nice and bubbly. Everything is already cooked through, we’re just putting on the finishing touches right now.

How to Serve Your Stuffed Spaghetti Squash

Unless you have some hungry teenagers on your hands, you’re probably going to want to divide your stuffed squash halves in half once again after they’re cooked. Serve them with a little sprinkle of fresh oregano and some fresh bread to scoop up any extra filling, and you have yourself a delicious, well-balanced dinner.

Bonus if you can find some sleek black dining plates like these to serve [affiliate link], they’re such a fun change-up to the typical white china this time of year!

A giant forkful of a stuffed spaghetti squash.

Other Easy Weeknight Meals Like This One

 You asked, so I’m answering. Many of you have mentioned to me that you need more ideas for weeknight dinners (hence this tasty recipe) so I also want to point you in the right direction of some other great weeknight meals I have here on the site. Here are some of my other favorite weeknight meals, especially for this time of year:

What are your favorite weeknight meals for fall? Let me know in the comments below!

Easy Stuffed Spaghetti Squash: Lasagna-Style!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

This easy stuffed spaghetti squash recipe has all your
favorite lasagna ingredients stuffed into handy (and healthy!) spaghetti squash
boats. It’s an easy weeknight meal the entire family will love!

Course: Main Course
Cuisine: Italian
Keyword: dinner, gluten-free, Italian, lasagna, squash, weeknight
Servings: 4 people
Calories: 552 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 spaghetti squash, halved with some of the insides scooped out to form a well Reserve any of the extra insides to stir into the filling.
  • 2 tablespoons garlic herb butter, melted
  • 1 tablespoon olive oil
  • 1/2 of a large onion, diced
  • 2 cloves garlic, minced
  • 3/4 pound sweet Italian sausage, casings removed
  • 1 cup marinara sauce See notes for recipe, or use a jarred version.
  • 1/2 cup whole milk ricotta
  • 2 teaspoons chopped fresh oregano
  • Salt and pepper to taste
  • 6 ounces shredded mozzarella
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Place spaghetti
    squash halves on a rimmed baking sheet facing up. Brush the garlic herb butter
    evenly over each of the spaghetti squash halves. Roast in the preheated oven
    for 30-45 minutes, or until the squash is fork-tender.

  2. While the squash is cooking, prepare the filling. Place a deep skillet on the stove over medium heat and add the olive oil. Once the oil is heated, add the onions and sauté for a few minutes, until fragrant and translucent, then add the garlic and stir to combine. Let cook for a minute or two and then add the Italian sausage and cook until browned.

  3. Add in the marinara, ricotta and oregano and stir to combine. Let the mixture heat up and come to a gentle bubble, then turn off the heat.

  4. When your squash is fork-tender and you’ve pulled it out of the oven, lower the oven heat to 350 degrees. Then, carefully scoop the filling into each of the halves and sprinkle with mozzarella.

  5. Return the squash to the 350-degree oven and cook for 10-15 minutes, then turn on the broiler and cook for another 4 or so minutes, until the cheese on top is browned and bubbly. Remove from the oven and let cool slightly before cutting the halves in half and serving.

Recipe Notes

You can find a great recipe for homemade marinara here!

Ground Beef “Not-So-Sloppy” Joes That Even Your Little One Will Love!

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family – even your youngest eaters – will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

If you have questions about starting solid foods, consult a physician or health care provider.

An overhead shot of Not-So-Sloppy Joes laid out on a cooling rack.

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

I hope you’re ready for an easy weeknight dinner that the entire family is going to love, because these Ground Beef “Not-So-Sloppy” Joes totally fit the bill. They’re quick, easy, and so tasty you won’t even know they’re made specifically for tiny appetites.

That’s right, I’m thrilled to be partnering with Beef. It’s What’s For Dinner. to bring you this baby-led weaning-friendly recipe and share all of the amazing benefits of introducing beef as a first food to your babes.

By now you likely know what a huge proponent I am of the baby-led weaning method, which encourages the introduction of ALL foods in their most natural form starting from very early on in a child’s solid food journey. With BLW, it’s recommended that foods like peanut butter, eggs, dairy, and, yes, beef are all introduced before a child turns one in order to expand their palates and set them up for optimal physical and cognitive development.

You can read more about the baby-led weaning method here. In the meantime, let’s dig into some of nutrition benefits of beef, and how it lends itself to these important developmental milestones.

A close-up shot of "Not-So-Sloppy" Joes in their baking pan.

Nutritional Benefits of Beef for Babies

Beef contains high-quality protein, iron and zinc, all of which are essential nutrients for a child’s healthy growth and development. With more than ten essential nutrients, beef can assist in improved recall skills and reasoning abilities, and also support brain health and optimal cognitive development. You can read more about the nutritional benefits of beef as a first food on BeefItsWhatsForDinner.com.

While beef purées are certainly an option for ensuring your baby receives all of these benefits, I wanted to create a recipe with beef in one of its more natural forms for all of my baby-led weaning fans out there. So how did I create a Sloppy Joe recipe that’s baby-led weaning approved?

A "Not-So-Sloppy" Joe on a kids' plate with zucchini and tomato salad.

 

Let me tell you!

Ground Beef Sloppy Joes That are Baby-Led Weaning Approved

If you’re not too familiar with baby-led weaning, there are a few things to pay special attention to when offering foods to your little one:

CHEWING AND SWALLOWING ABILITY

When presenting food to a babe who’s just starting to eat, you want to make sure it’s appropriate for his or her current chewing and swallowing abilities. Ground beef – which I used for these Ground Beef “Not-So-Sloppy” Joes – is a great option as it’s already in small pieces and easy to chew. It’s even “gummable” for babies who may not have many (or any) teeth yet.

SALT

Sodium deserves some special attention when it comes to cooking for your little one. While adults can consume between 1,500-2,300 mg of sodium a day, babies and toddlers should be consuming much less, between 400-800 mg per day. That’s why you won’t see any added salt in this recipe, however, if you feel you want more salt in your Sloppy Joe mixture, feel free to set some “joe” mix aside for your baby and then season the rest as you wish.

SUGAR

While many traditional Sloppy Joe recipes use brown sugar as a sweetener, I try to steer away from pure sugar as much as possible when cooking for new eaters. To sweeten up the sauce a little bit, I recommend adding just enough maple syrup to tone down the acidity of the tomatoes.

THE MESS

If there’s one thing anyone who’s already gone through baby-led weaning can attest to, it’s that it makes a huge mess! In BLW, babies are encouraged to practice self-feeding from the very beginning, so things definitely don’t stay neat and tidy. The great thing about this Ground Beef “Not-So-Sloppy” Joe recipe is that the mess of the Joe filling will be at least somewhat contained by those fluffy crescent cups, and babies won’t even need to wield a fork to get to the good stuff.

"Not-So-Sloppy" Joes cooling on a rack, surrounded by a blue and white checked napkin.

While the nutrients in beef offer an ample amount of benefits, tomatoes and bell peppers give the recipe an extra dose of nutrition. With less mess and babies’ nutritional needs in mind, these “Not-So-Sloppy” Joe’s will be the perfect addition to your weeknight dinner rotation, not to mention they’ll be enjoyed by the whole family!

For more great family recipes and additional information about the health benefits of beef, be sure to check out BeefItsWhatsForDinner.com.

I’d love to hear all about your BLW adventures with beef in the comments below!

Ground Beef "Not-So-Sloppy" Joes
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family - even your youngest eaters - will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: baby-friendly, baby-led weaning, beef, entree, kid-friendly, main course, weeknight
Servings: 24 cups
Calories: 212 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 pound Ground Beef
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried ground mustard
  • 1 14-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons coco aminos
  • 1-2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt to taste (for adults)
  • 3 cans refrigerated crescent dough (enough dough for 3 dozen crescents)
Instructions
  1. Preheat oven according to crescent dough package directions. Spray cupcake pan with nonstick cooking spray and set aside.

  2. Warm olive oil in a large skillet over medium heat. Add onion and sauté until just translucent, about 3 minutes, then add bell peppers. Once bell peppers begin to soften, add Ground Beef. Stir in pan until it begins to brown, then add garlic powder and ground mustard. Continue stirring until most of the meat is browned.

  3. Add crushed tomatoes and tomato paste to pan and stir until combined, then stir in the coconut aminos, maple syrup and balsamic vinegar. If you want to add some salt for the adults and older kids in the family, now’s the time to do it, but go as light as you can. Turn the mixture down to low and let it simmer while you prepare the crescent cups.

  4. Unroll the crescent dough from its package and separate each triangle. Cut the top off of each triangle and then reattach it to the side to make a rectangle (as shown in the photos). Press rectangles one by one into the cupcake molds.

  5. Take a tablespoon measure and scoop 1-2 tablespoons into each crescent cup. Place cupcake pans in preheated oven and bake according to the crescent package directions (typically at around 375 degrees for 10-12 minutes), or until golden. Leave in pan until cool enough to touch, then gently remove, using a butter knife to gently ease them out if necessary.

Recipe Notes

DISH DENSITY: Low

28 High-Protein Vegetarian Recipes for Toddlers

Many toddlers are picky when it comes to eating meat, even if they’re not on a vegetarian diet. Here is an ultimate roundup of high-protein vegetarian recipes for toddlers, featuring quinoa, beans and lentils as primary ingredients.

When it comes to toddlers’ picky eating habits, one of the food groups I hear most about is meat. Meat can be tricky – it needs to be prepared a certain way that makes it easy for little ones to eat, and the texture can sometimes be offputting. While it’s important to continually expose your child to animal proteins (if your toddler isn’t on a vegetarian diet), there are tons of other ways to ensure your babe is getting this vital nutrient.

Here’s a roundup of 28 fantastic high-protein vegetarian recipes for toddlers, broken down by meal. Seriously, though, there is so much inspiration here! And if you want more tips on how to deal with a picky eater, check out these 9 Easy Ways to Combat Picky Eating in Toddlers.

Without further ado…

BREAKFAST

1. PB&J Quinoa Bowl

Just hold the crunchy almond slivers!

Two PB&J Quinoa Breakfast Bowls complete with toppings, sitting atop striped dish towels.
by CaliGirl Cooking
2. quinoa berry breakfast bowl instant pot
An overhead shot of two Quinoa Berry Breakfast Bowls.
by Green Scheme
3. quinoa blender pancakes
by The Saucy Fig
4. 5 Ingredient eggy quinoa cups
A pan of 5-Ingredient Eggy Quinoa Cups.
by Kidgredients
5. crispy vegan waffles with lentil protein
A plate of Crispy Vegan Waffles with Lentil Protein topped with berries and powdered sugar.
by My Pure Plants

LUNCH

6. baked zucchini, feta and Quinoa Bites
A board full of quinoa bites.
by Whole Food Bellies
7. broccoli cheddar quinoa bars
A stack of two broccoli cheddar quinoa bars.
by Served From Scratch
8. lentil falafel with lime yogurt
A cast iron pan of lentil falafel with lime yogurt dip.
by Greedy Gourmet
9. Veggie Bean Burger
A close-up shot of a veggie burger.
by Spice Cravings
10. easy 15-minute quinoa bites with peas
A stack of 5-ingredient quinoa bites.
by Bite-Sized Kitchen
11. black bean salad with avocado
A bowl of Black Bean Salad with Avocado.
by Dancing Through the Rain

SNACKS

12. roasted cauliflower hummus with rosemary and garlic
Roasted Cauliflower Hummus with Rosemary & Garlic | CaliGirl Cooking
by CaliGirl Cooking
13. easy basil lentil dip
A close-up shot of a bowl of Easy Basil Lentil Dip surrounded by chips.
by The Missing Lokness
14. lemon tahini lentil hummus
An overhead shot of a bowl of Lemon Tahini Lentil Hummus surrounded by fresh rosemary and lemons.
by Bucket List Tummy
15. 5-Minute pumpkin curry hummus
This 5-Minute Pumpkin Curry Hummus takes your average Mediterranean dip and kicks it up a notch with a ton of added flavor. The perfect appetizer or side dish for your next dinner party!
by CaliGirl Cooking
16. kid-friendly quinoa fritters
An overhead shot of a bowl of quinoa fritters with a bowl of marinara dipping sauce.
by Wendy Polisi

DINNER

17. goat cheese quinoa and broccoli casserole in the instant pot
An overhead shot of a bowl of Goat Cheese, Quinoa and Broccoli Casserole.
by Whole Food Bellies
18. vegan white bean mac-and-cheese
A bowl of Vegan White Bean Mac and Cheese with fresh vegetables.
by Rhian’s Recipes
19. pasta e fagioli
A spoonful of pasta e fagioli.
by Christina’s Cucina
20. Instant Pot Lentil Stroganoff
An overhead shot of Instant Pot Lentil Stroganoff.
by Nourish Nutrition Co.
21. enchilada quinoa casserole
A finished dish of Enchilada Quinoa Casserole.
by My Kitchen Love
22. cheesy lentil bake
A finished pan of Cheesy Lentil Bake.
by Love In My Oven
23. one-pot black-eyed peas and spinach rice in instant pot
A bowl full of Black-Eyed Peas and Spinach Rice.
by Piping Pot Curry
24. 15-minute lentil sloppy joe stuffed sweet potatoes
A Lentil Sloppy Joe stuffed sweet potato ready to be devoured.
by Lemons and Zest
25. lentil pizza crust
A sliced pizza featuring Lentil Pizza Crust.
by This Healthy Kitchen
26. lentil tacos
A plate full of Mexican Lentil Tacos.
by Recipes From a Pantry

TREATS

27. Healthy quinoa almond date truffles
A plate of Quinoa Almond Date Truffles.
by Ministry of Curry
28. oatmeal quinoa chocolate chip cookies
A gooey quinoa chocolate chip cookie broken in half.
by Served From Scratch

If you have or come across any other great high-protein vegetarian recipes for toddlers, please let me know about them in the comments below! xo

Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

A Mediterranean Bowl loaded with chicken, tomatoes, cucumber and tzatziki.

I hope you’re ready for a life-changing, flavor-packed weeknight meal, because this Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken is just that! I’ve been dreaming about creating a recipe like this for a while, and now that it’s finally here, I couldn’t be more excited.

The other exciting part? All of the components of this bowl that require ANY sort of cooking can be made well in advance. I mean, this meal can even be served cold without ANY reheating! That’s the ideal weeknight meal if you ask me.

I think it’s about time we start talking about all of the delicious things that go into this Mediterranean Bowl. Shall we?

What Goes into an Easy Meal Prep Mediterranean Bowl?

This recipe is so loaded with flavor, the real question should be, “What doesn’t go into an Easy Meal Prep Mediterranean Bowl?” Because there’s not much!

Let’s start from the top with the real star of the show:

Tzatziki Marinated Chicken

I consider this a pretty genius idea on my part if I do say so myself. Yogurt marinated chicken is nothing new. It’s a great way to infuse some moisture and flavor into grilled chicken. So, when we’re talking about a Mediterranean Bowl, why not marinate our chicken with everyone’s favorite Greek yogurt-based sauce – tzatziki!

You’ll want to mix up the sauce and start marinating the chicken at least a few hours before you want to cook it, so this is where you’ll have to plan a bit in advance. The good news is, once the chicken is cooked, you can keep it in the refrigerator for a few days before using.

Tzatziki Sauce

While you’re mixing up the marinade for the chicken, why not make the tzatziki sauce you’re going to top your bowl with? The ingredients vary only slightly, and there is a lot of overlap, so you can proverbially kill two birds with one stone.

You can store the tzatziki in a sealed container in the fridge for a few days before using as well. In fact, it gets better the longer it sits since the flavors have more time to meld.

An overhead shot of a healthy Mediterranean Bowl with Tzatziki marinated chicken.

Couscous

Since we’re going Mediterranean, we’re using couscous as the grain base for our tasty bowls. If you’re not familiar with making couscous, let me tell you, it’s so quick and easy to make! I just bought the whole wheat couscous from Trader Joe’s and whipped it up in less than 20 minutes. It’s also great to make in advance and store in the refrigerator until ready to use.

Crispy Chickpeas

Yes, crispy chickpeas! These are another food that, if you haven’t yet made them, you better hop to it because they are the BEST healthy snack. And the flavoring possibilities are endless. For these bowls, I kept the crispy chickpeas simple with a dusting of garlic powder and dried oregano. They tie in perfectly to the rest of the ingredients with the best crispy crunch. You may want to make extra, because you won’t be able to stop nibbling on them as you cook!

The chickpeas can be stored in a sealed container at room temperature for at least a couple of days. You’re going to have to practice your self-restraint to not eat them all before it’s time to top your bowls with them!

These are all of the ingredients for the Mediterranean Bowls that require any sort of prep, and as you can see, you can make them all in advance. Now you’ve got the hard part out of the way, let’s talk about how to make these bowls your own!

Two Mediterranean Bowls surrounded by fresh tomatoes, dill and cucumber.

How to Customize Your Bowl

The ingredients I mentioned above are the basic building blocks of your Easy Meal Prep Mediterranean Bowl, but they’re certainly not all there is to it. Here are the other ingredients – that require no prep at all – that you can mix and match to really customize this recipe to your own personal taste:

Tomatoes
Cucumber
Avocado
Olives
Hummus
Fresh dill
Fresh oregano

Serving Your Mediterranean Bowl

Since we’re still in the heat of summer, I highly recommend serving these bowls cold. Sure, they’re a great weeknight dinner option, but they’d also be great to pack for lunches for both yourself and the kiddos. I think they’d be the perfect picnic fare! Heck, you could even make a full Mediterranean feast for a crowd and serve these bowls with my Loaded Mediterranean Hummus Board with Pulled Lamb.

I hope you give these Med Bowls a shot ASAP because they are seriously bursting with flavor. And if you’re looking for more great meal prep recipes, be sure to check out my Meal Prep board on Pinterest!

An overhead shot of two healthy Mediterranean Bowls flanked by gold forks, fresh tomatoes and dill.

Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken
Prep Time
1 hr
Cook Time
30 mins
Marinating Time
3 hrs
Total Time
4 hrs 30 mins
 

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

Course: Main Course
Cuisine: Mediterranean
Keyword: bowl, chicken, family-friendly, Greek, marinade, meal prep, Mediterranean, weeknight, yogurt
Servings: 4 people
Calories: 739 kcal
Author: CaliGirl Cooking
Ingredients
For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • Juice of 1/2 a lemon
  • 1 teaspoon dried dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the tzatziki:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Persian cucumber, grated and water squeezed out with a paper towel
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
  • Dash of salt (to taste)
For the crispy chickpeas:
  • 1 15-ounce can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
Other ingredients:
  • 5-6 cups prepared couscous
  • 1 Persian cucumber, sliced
  • 2-3 medium tomatoes, cut into sixths
  • 1 avocado, sliced
  • Olives
  • Hummus
  • Fresh dill and oregano
Instructions
To make the chicken:
  1. Place chicken breasts in Ziploc. In a small bowl, whisk together all of the marinade ingredients, then pour into Ziploc. Seal Ziploc, smoosh around to coat the chicken with the marinade, and refrigerate for a few hours, or ideally overnight. 

  2. When ready to cook, turn grill on medium heat. Place chicken breasts on grill and cook until done, about 10 minutes on the first side and 8 minutes on the second side (but use your best judgment.) Let cool before storing.

  3. Before adding the chicken to your bowl, dice it up.

To make the tzatziki:
  1. Whisk all ingredients together in a small bowl. Place in a resealable container in the refrigerator to store until ready to use. 

To make the crispy chickpeas:
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Using a sieve, drain the chickpeas and rinse off with water.

  3. Pour the chickpeas onto a dish towel and rub until dry. It’s okay if some of the skins come off.

  4. Place chickpeas in a small bowl and coat with olive oil and salt. You’ll add the other seasonings after cooking.

  5. Pour chickpeas out onto a rimmed baking sheet and bake in the preheated oven for 45 minutes, or until crispy.

  6. Remove from oven and sprinkle on garlic powder and oregano, toss to coat. Store in an airtight container at room temperature until ready to use.

To assemble the bowls:
  1. The couscous will form the base of your bowl. Then, just top with diced chicken, a dollop of tzatziki, a sprinkle of chickpeas, and whatever other toppings you decide to use. Enjoy!

Recipe Notes

DISH DENSITY: High

Easy Weeknight Beef and Veggie Stir-Fry

An easy weeknight beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

A close-up of a big pan full of Easy Weeknight Beef and Veggie Stir-Fry.

When it comes to types of recipes you guys like to see here on the blog, some of the most requested are easy, weeknight meals. It’s something I’ve been working on bringing you more of, especially now that I’m in that season of life where they are oh-so-important. After all, there’s nothing like having your hands full with raising a tiny human to really put you in your place when it comes to what types of recipes you have time to make anymore.

So when my brother (who happens to have his hands full with three tiny humans of his own) texted me asking for a good homemade stir-fry recipe, I knew it was time to get one in my arsenal – and share it with all of you!

Why Stir-Fry is a Great Weeknight, Family-Friendly Meal

If you think about it, stir-fry is a pretty ultimate weeknight meal, for a number of reasons:

  • It comes together quickly
  • It’s adaptable for many different diets
  • You can pretty much throw in whatever you have on hand
  • It’s very nutritionally balanced
  • With the exception of some rice to serve it over, it’s a one-dish meal

Does this convince you that you need to make this Beef and Veggie Stir-Fry ASAP?

Well, what if I told you that, once you have the base recipe for this stir-fry down, you’ll be able to make this dinner in tons of different ways and improvise it however you want it so that you’re never serving the exact same thing twice? Let’s talk about the basic building blocks of a good stir-fry…

A dish of Easy Weeknight Beef and Veggie Stir-Fry ready to enjoy.

Basic Building Blocks of a Good Stir-Fry

When it comes to making stir-fry, there are just a few building blocks you need to make it a hit with the fam.

PROTEIN

You’ll want to always include some sort of protein, whether that’s beef, chicken, shrimp, tofu, etc. This will give the meal it’s “stick-to-your-ribs” quality so that you’re not raiding the kitchen for a snack two hours after eating.

VEGGIES

The fun part about stir-fry is that you can really use any combination of veggies you want. I used carrots, zucchini, broccoli and snow peas for this recipe, but some other great ideas might be:

  • Bell peppers
  • Mushrooms
  • Bok choy
  • Water chestnuts
  • Mini corn
A TASTY SAUCE

There are tons of different ways you can go with sauces for stir-fry, but the basic one I’ve included in this Beef and Veggie Stir-Fry will work with just about any protein and veggie combination you decide on.

What You Need to Whip Up a Stir-Fry In No Time

The other great thing about stir-fry for dinner – especially on a weeknight – is how very little equipment it involves. If you have a wok, use it! But if not, a big, deep saute pan will do just fine. Aside from an Instant Pot or rice cooker to make some rice to serve it with and a wooden spoon to stir, that’s all you need!

An overhead shot of two delicious plates of Easy Weeknight Beef and Veggie Stir-Fry.

So if all of these reasons don’t convince you, you can stop reading now, but if an Easy Weeknight Beef and Veggie Stir-Fry sounds right up your alley for dinner this week, read on for the recipe!

And in case you’re looking for some more weeknight dinner inspiration, check out these recipes:

Easy Weeknight Beef and Veggie Stir-Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

Course: Main Course
Cuisine: Chinese
Keyword: Asian, beef, dinner, entree, main course, stir-fry, weeknight
Servings: 4 people
Calories: 354 kcal
Author: CaliGirl Cooking
Ingredients
For the stir-fry:
  • 4 tablespoons sesame oil, divided
  • 3/4 pound flank steak, cut into thin strips or cubes
  • 3 cloves garlic, peeled and minced
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snow peas, cut in half or thirds
  • 1 large carrot, sliced
  • 1 small zucchini, diced
For the sauce:
  • 1/4 cup tamari or soy sauce
  • 1/4 cup chicken or beef broth
  • 1/4 cup maple syrup
  • 1 tablespoon corn starch
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon chili-garlic paste (optional)
For topping:
  • 1 green onion, thinly sliced
  • 2 teaspoons sesame seeds
Instructions
  1. Heat 2 tablespoons of sesame oil in your wok or large pan on the stove over medium heat. Once oil is shimmering, add flank steak and sear on all sides. Remove from pan and set on a plate while you start the vegetables. 

  2. Return wok to heat on the stove and add 2 more tablespoons of sesame oil. Once oil is shimmering again, add garlic and vegetables and stir to combine. Let veggies cook over medium heat while you mix up the sauce.

  3. In a small mixing bowl, whisk together all sauce ingredients. Add to the vegetable mix, then add the flank steak back to the pan. Continue to cook on medium heat until sauce has thickened slightly and vegetables are cooked.

  4. Serve over rice and top with green onions and sesame seeds.

Recipe Notes

DISH DENSITY: Medium