Spaghetti squash is a type of winter squash and is often used in recipes as a replacement for pasta. It has many different health benefits.
Weight Loss: Spaghetti Squash is a low-calorie food that is loaded with fiber. Fiber will help keep you satiated which can help you to not snack between meals.
Cancer Risk: Its yellow color means it is loaded with beta-carotene, the same nutrient that makes carrots orange. Beta-carotene is an antioxidant, so it can protect cells from damage, including cell damage that may lead to cancer. The vitamin C in spaghetti squash also has antioxidant qualities.
Oral Health: Vitamins A and C are vital for good dental health. Vitamin C is necessary for healthy gums, and a lack of it can lead to tooth loss. Vitamin A contributes to the health of the salivary glands and tissues in the mouth. A deficiency can cause brittle teeth. Winter squash varieties contain good quantities of Vitamin A and Vitamin C. As a low-calorie food, spaghetti squash is also less likely to promote tooth decay than starchy or sweet foods.
Blood Pressure: It helps regulate blood pressure. This is due to the presence of magnesium and potassium, which are effective in lowering blood pressure.
If you want to get all the health benefits of spaghetti squash in a delicious meal then try my Spaghetti Squash Bowls with Spinach Artichoke Pesto. I promise you'll love it!
2 medium spaghetti squash
4 cups spinach
2 cloves garlic
½ cup pumpkin seeds (raw)
¼ cup olive oil *
½ cup peas (frozen)
½ cup basil (fresh)
14-16 oz can artichokes (drained & chopped)
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper
Slice spaghetti squash lengthwise. Scoop out seeds and darker yellow strands that are attached to them. Rub some olive oil on sliced side of squash. Place face down on a parchment lined baking pan. Bake in oven at 375 degrees for 30-40 minutes. (Time will vary depending on size of squash.) Remove from oven and let cool. Use a fork to scrape the insides. Leave in the squash shell.
Prepare pesto by adding spinach, garlic, pumpkin seeds, olive oil*, peas, basil and spices to a high speed blender. Blend on high until creamy.
Chop artichokes. Add artichokes and pesto to top of spaghetti squash. Place back in oven and broil for 10 minutes or until artichokes are brown.
Serve with a salad and fresh fruit.
Adjust salt and pepper to your liking.
If raw pumpkin seeds are not available, replace with raw sunflower seeds.
CLICK HERE to learn all the different ways you can cook a spaghetti squash.
IF YOU ARE A WOMAN IN MIDLIFE WHO FEELS OVERWHELMED WITH MAKING CHANGES TO YOUR DIET AND YOU ARE LOOKING FOR SUPPORT, ACCOUNTABILITY AND DELICIOUS RECIPES THEN COME JOIN OUR MONTHLY THRIVE45 MONTHLY COMMUNITY. YOU WILL GET ALL THE TOOLS YOU NEED TO GET STARTED AND BE PART OF A COMMUNITY OF OTHER WOMEN WHO ARE WORKING TO GET HEALTHY AS THEY AGE. CLICK HERE FOR MOR INFO.
IF YOU ARE A WOMAN IN MIDLIFE AND YOU WOULD LIKE TO GET MORE HEALTHY RECIPES AND LEARN HOW TO LOSE WEIGHT, BALANCE HORMONES AND PREVENT OTHER CHRONIC DISEASES AS YOU AGE, THEN I INVITE YOU TO COME JOIN US IN MY THRIVE45 WEIGHT LOSS & WELLNESS FOR WOMEN OVER 45 COURSE. CLICK HERE FOR MORE INFO