deliciously crisp strands of winter squash, packed with lots of immune-supportive, antioxidant, and many more health benefits
Winter squash can definitely be classified as a superfood. It’s loaded with vitamin A, which supports the immune system, as well as with vitamin C, which helps fight against free radicals that can damage your skin and cause certain illness and cancers. It is also a great source of dietary fiber (aids in digestive health), vitamin B6 (aids in energy production throughout the body), vitamin K (aids in blood clotting and building strong bones), folate or folic acid (aids in producing and maintaining new cells, and helps in preventing changes to DNA that could cause cancer), potassium (relieving blood pressure), magnesium (aids in energy production and preventing osteoporosis), and phosphorus (aids in maintaining dental health).
These are just a few of the many health benefits provided from these vitamins and minerals. Winter squash can be hollowed out to create long strands. These strands of squash can be easily used to replace pasta or spaghetti, reducing the carbs and overall calories of your meal. They are also extremely versatile and can be used to replace pasta or noodles in many dishes. P.S. Keep the seeds to make a delicious snack, Garlic & Oregano Winter Squash Seeds!
Basil & Pomegranate Spaghetti Squash
Ingredients:
1 winter squash
1/2 tbs fresh basil, chopped
seeds from 1/2 of a pomegranate
1 small garlic clove, crushed
1 tsp dried oregano
1 stalk scallion, thinly sliced
1/2 lime, juiced
1/2 tbs pomegranate molasses
2 tsp olive oil, divided
salt to taste
cracked black pepper to taste
Directions:
- Preheat oven to 400 F.
- Using a chef knife carefully cut squash lengthwise from stem to tail.
- Scoop out the middle scraps and seeds without cutting into the flesh. Save the seeds to make a snack.
- In a roasting pan, put squash cut side down. *If you want the squash a bit more tender add enough water to cover the bottom of the pan.*
- Put squash in the oven and allow to cook for 30 to 45 minutes. A larger squash will take longer to cook.
- When the squash is tender (a fork can easily cut through it) that is when it is done. Using a fork, you can easily separate the squash into spaghetti-like strands. You can taste it and if you want it even more tender, with less crunch, add in the oven again for another 10 minutes.
- When the squash has reached your desired tenderness, use a fork to peel away the flesh from the skin. This will create lots of those sought after spaghetti-like strands.
- In a small skillet with 1 tsp of olive oil, roast the garlic until it is slightly browned and fragrant.
- To create the dressing, combine lime juice, 1 tsp olive oil, pomegranate molasses, garlic (with the olive oil) and oregano. Whisk together well.
- Add scallions, pomegranate seeds, and fresh basil to the squash strands and pour dressing on top. Add salt and pepper to taste. Mix.
- Garnish with more fresh basil, serve and enjoy!
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