Listen, we’ve all been there—thinking the fastest route to a hearty dinner was whipping up some animal protein and throwing together a few sides. But going meat-free? That seemed like way more effort, right? Well, until recently, that’s what we thought too. But here’s the deal: “There’s almost always a way to simplify any recipe,” says Jenny Rosenstrach, author of the new cookbook The Weekday Vegetarians Get Simple. She breaks it down like this: “Whether it’s using the right store-bought ingredients to skip a tedious step or reusing pots and prep bowls to cut down on cleanup, the key is efficiency.” And trust me, these delicious suppers are proof positive. Why not give one a shot tonight?

Spaghetti Squash Magic: All in One Pan

When it comes to easy, healthy meals, this Spaghetti Squash dish is the star of the show. Not only is it incredibly simple, but it’s also packed with flavor and nutrition. Here's the deal: we’re talking about a recipe that serves two and requires just one pan. Yep, you heard that right—one pan. Imagine the cleanup! Plus, you get to enjoy the goodness of roasted spaghetti squash, cherry tomatoes, and fresh herbs, all topped with creamy burrata and grated Pecorino. It’s like a party in your mouth, minus the fuss.

Here’s what you’ll need:

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1 medium spaghetti squash (about 1 1/2 lbs.), halved, seeded, and strings removed
2 cups cherry tomatoes
2 to 3 fresh oregano sprigs
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
1/2 cup grated Pecorino
8 fresh basil leaves, stacked, rolled, and thinly sliced
4 oz. burrata

Let’s dive into the directions:

Preheat your oven to 400°F. Line a sheet pan with parchment paper. Place the squash halves cut-side up on the pan. Add the cherry tomatoes and oregano sprigs, and drizzle everything with olive oil. Use your fingers to spread the oil evenly on the tomatoes and the exposed flesh of the squash. Season generously with salt and pepper. Pop it in the oven for about 40 minutes.
Once the squash is roasted to perfection, let it rest until it's cool enough to handle. Then, use a fork to shred the flesh into a large bowl. Toss in the butter, Pecorino, and a few grinds of pepper. Top it off with the roasted tomatoes, basil, and burrata, breaking up the cheese so it blends beautifully with the veggies.

PER SERVING: 523 cal, 22g protein, 8g carbs, 1g fiber, 3g sugar, 50g fat

Farro Piccolo With Mushrooms: Comfort Food Made Easy

If you're looking for a hearty dish that's both satisfying and straightforward, this Farro Piccolo With Mushrooms recipe is your new best friend. It serves four and brings together the earthy flavors of farro and cremini mushrooms with the tang of lemon juice and the richness of Parmesan. It’s like a hug in a bowl, but with way less effort than you’d expect.

Here’s your shopping list:

1 1/2 cups farro piccolo (enough to yield 6 cups of cooked farro)
3 tbsp. olive oil
2 (10-oz.) pkgs. cremini mushrooms, thinly sliced
1 small yellow onion, chopped
1/4 tsp. red pepper flakes
4 eggs (optional)
1 cup grated Parmesan cheese, plus more for serving
3 tbsp. fresh lemon juice
1/2 cup chopped fresh parsley

Now, let’s get cooking:

First things first: cook the farro according to the package directions. Once it’s done, drain it and transfer it to a serving bowl.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook them for about 10 minutes, or until they're golden and tender. Then toss in the onion, red pepper flakes, salt, and pepper, and cook for another 5 minutes.
If you're serving with eggs, bring a medium pot of water to a boil. Carefully add the eggs and simmer for 7 minutes. Prepare an ice bath, and once the eggs are cooked, transfer them to the ice bath. Let them chill for 1 to 2 minutes, then peel and halve them.
Now it's time to bring it all together. Add the mushroom mixture to the farro and toss in the Parmesan, lemon juice, and parsley. Serve in bowls, topped with a halved egg (if using) and an extra sprinkle of Parmesan for good measure.

PER SERVING: 345 cal, 19g protein, 19g carbs, 2g fiber, 3g sugar, 22g fat