Tuesday, April 21, 2015

Baked Spaghetti Squash


Squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese.

it is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Squash can enhance or form the basis of a range of sweet and savory dishes.

One cup (205 grams) of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice if you want to lose excess weight and body fat. Many studies have found that a higher dietary fiber intake promotes weight loss and reduces body fat.


Ingredients:
  • 1 large spaghetti squash
  • 2 tbsp. olive oil
  • 8-10 cherry tomato, chopped
  • 2 tbsp. chopped fresh basil
  • 1/4 cup shredded mozzarella and cheddar cheese
  • Salt & pepper to taste
  • 1 tsp. chopped garlic
 
 
Directions:
  • Preheat oven to 400 degrees. Slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
  • Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti-like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
  • Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash. Enjoy!
 
 
 
 

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