Garlic Basil Spaghetti Squash

How This Nourishes Your Body

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Spaghetti squash is such an easy go-to dinner on nights I have no idea what to make. Cook, through some veggies, some spices, some coconut oil and BAM lunch/dinner with no thinking involved. Love that. This dish is a simple meal that is well paired with some grass fed beef or organic ground turkey. Mmmhmm.

Just so you can be fully satisfied with a huge plate of spaghetti without the guilt of traditional white pasta- check out what this squash has to offer:

baked-spaghetti-squash-garlic-butte1. Spaghetti squash provides vitamins A, C, B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K.

The vitamin A in the form of the carotenoids called alpha-carotene and beta-carotene. Carotenoids work as antioxidants that prevent cellular damage from free radicals and fight inflammation.

2. The Vitamin C in spaghetti squash fights free radicals throughout the body. Vitamin C neutralizes free radicals so they cannot attach to cells and cause damage that leads to chronic illnesses.

2. Spaghetti squash has calcium and potassium which helps replace old bone with new minerals to maintain strength.
Potassium is also a mineral that can carries an electrical charge through fluids in your body which sustains a regular heartbeat.

3. Spaghetti squash contains a fair amount of fiber to help support a health digestive system.

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Ingredients









Recipe Cooking Instructions


1. Preheat oven to 375 degrees F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let cool for 10 minutes.

2. Cut the squash in half, lengthwise and remove seeds.

3. Use a fork to scrape the squash to get long, spaghetti-like strands.

4. Heat pan with the butter and saute garlic and tomato over medium-low heat for about 2 minutes.

5. Toss basil, salt, pepper, and spaghetti squash, into garlic tomato mix.

6. Sprinkle with Parmesan cheese and to taste. Add more butter to taste. I am not shy with the butter;)

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