A fun twist on traditional spaghetti

[su_expanding_quote alignment=”right” source_author=”Dr. Joel Fuhrman (author of Super Immunity and Eat to Live)” source_title=”DrFuhrman.com” affiliate_link=”http://www.drfuhrman.com/library/fight_breast_cancer_with_gbombs.aspx” full_quote=”In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (which equates to about one button mushroom per day) had a 64% decreased risk of breast cancer! All types of mushrooms have anti-cancer properties. Plus, mushrooms are unique in that they contain aromatase inhibitors—compounds that can block the production of estrogen. Aromatase inhibitors are thought to be largely responsible for mushrooms’ preventive effects against breast cancer. Even the most commonly eaten mushrooms (white, cremini, and Portobello) have high anti-aromatase activity.” short_quote=”In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day had a 64% decreased risk of breast cancer”]

There are two categories of squash: summer and winter, identified by the time of year each is at its peak in flavor. Spaghetti squash, with its flesh that can be fluffed into pasta-like threads, fits in the winter category. All squash are in the pumpkin family, identified as a super food because of their high nutritional value.

[su_expanding_quote alignment=”full” source_author=”” source_title=”Food Facts” affiliate_link=”http://foodfacts.mercola.com/spaghetti-squash.html” full_quote=”Spaghetti squash contains about 457 percent of the recommended daily intake of vitamin A and 52 percent of vitamin C, which can help prevent free radical damage to cells. Other antioxidants found in this squash variety are beta-carotene, lutein, and zeaxanthin, which are all linked to healthy vision and optimal eye health.

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function. Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.” short_quote=”Spaghetti squash contains about 457 percent of the recommended daily intake of vitamin A and 52 percent of vitamin C”]

Spaghetti Squash Marinara Bowls
Print Recipe
This is a fun twist on traditional spaghetti.
Servings
4
Servings
4
Spaghetti Squash Marinara Bowls
Print Recipe
This is a fun twist on traditional spaghetti.
Servings
4
Servings
4
Ingredients
Roasted spaghetti squash
Meat sauce
Adjust servings:
Units:
Instructions
Roast spaghetti squash
  1. Preheat oven to 400F.
  2. Brush spaghetti squash with olive oil, season with salt and pepper.
  3. Roast, skin side up in oven until tender, about 30 minutes.
  4. Remove from oven, cool slightly and fluff with fork, scraping away from skin and making a “bowl” of the spaghetti squash.
Meat sauce
  1. While the squash is roasting, heat 2 tablespoon canola oil in a medium sauce; cook the turkey, mixing occasionally, about 10 minutes. Remove turkey from skillet and set aside.
  2. Heat 1 tablespoon canola oil in the same sauce pan over medium heat. Add onion and mushrooms and cook until onion is translucent and mushrooms brown—about 8 minutes. Add the garlic and cook, stirring, another 2 – 3 minutes.
  3. Add the turkey, tomatoes, tomato paste, oregano, basil, and red pepper. Bring to a boil, reduce the heat to low , cover and simmer about 15 minutes. Season with salt and pepper.
  4. Mix Parmesan and Mozzarella in a small bowl.
  5. Scoop meat sauce into spaghetti squash “bowls.” Spread cheese on top.
  6. Bake at 450 for 6 – 8 minutes until cheese is melted.
Recipe Notes

Variations

  • For a vegetarian meal, skip the ground turkey, or replace it with 1 cup cooked lentils.
  • Replace ground turkey with grass-fed ground beef, ground bison or turkey sausage.
  • You can leave out the mushrooms; I include mushrooms whenever I can because they have proven cancer-fighting properties.

A Color My Food Original Recipe

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Pea, Pistachio and Cilantro Hummus

I found this recipe on Pinterest and it’s become one of my favorites. Thank you, Peas and Crayons!

When I don’t have pistachios, I use walnuts or almonds. I serve it for dinner guests with carrot and celery sticks, and either fresh pita wedges, pita chips or crispy whole-grain or seed crackers.

The leftovers go in a mason jar that gets used throughout the week on toast for breakfast or a snack, or in a wrap with greens and a tablespoon or two of sunflower seeds. It also makes a delicious sandwich spread instead of mayonnaise.

Health Benefits of Cilantro

  • Cilantro is most often cited as being effective for toxic metal cleansing.The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue.
  • May be able to help prevent cardiovascular damage. [2]
  • The School of Life Science in Tamil Nadu, India noted, after researching the activity of cilantro leaves and stem, “if used in cuisine would be a remedy for diabetes.” [3]
  • Strong antioxidant activity. [4]
  • Has been shown to have anti-anxiety effects. [5]
  • May help improve sleep quality. [6]
  • Has been examined and described to have a blood-sugar lowering effect. [7]
Cilantro, Pea and Pistachio Hummus
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Cilantro, Pea and Pistachio Hummus
Print Recipe
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of cilantro. Add cilantro, saving several springs for garnishing.
  2. Blend to incorporate.
  3. Scrape down the sides and add garlic, salt, red pepper flakes and water. Blend until deliciously creamy.
  4. More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
  5. To dress it up, drizzle 1/2 - 1 tablespoon of extra-virgin olive oil over it, and sprinkle some chopped cilantro and pistachios and on top.
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