Balsamic Glazed Spaghetti Squash
We all want to eat our best meals surrounded with veggies, but sometimes that's hard to do when we are super hungry and craving carbohydrates, gluten and sugars! To satisfy these hungers let's talk about a beloved friend of mine, the affordable and nutrient-packed spaghetti squash. Replacing this for pasta is a great way to up your daily intake of veggies with a fully plant-based entree for lunch or dinner.
Spaghetti squash is found in the same family as cucumbers, watermelons and pumpkins. Its fibrous strands look much like noodles, making this is a great option for kids as well as adults. Spaghetti squash is packed with carotenoids, antioxidants, anti-inflammatory compounds, vitamins A, B6, C, E and lots of iron, magnesium and calcium.
In this recipe are also nutrition-dense mustard greens, bringing vitamins A, C, k and calcium, folate and chlorophyll into the meal. Adding dark leafy greens into any recipe provides the vital energy and nutrients we need on a daily basis, especially if following a vegetarian or vegan diet we need these! Dark leafy greens like mustard greens are a little bitter raw, but when lightly steamed or sautéed with other yummy components, we bring out their delicious flavors and nutrients.
Tomatoes are one of my favorite foods! Which is crazy because I never liked them growing up. Today I crave tomatoes in all forms! I've been loving buying sun dried tomatoes (not in oil) and adding these to salads, pastas and making raw vegan cheeses! Tomatoes support liver function and contain lycopene, which has been examined as a preventer of cancer and heart disease. Tomatoes also support healthy blood systems within the body by providing phytonutrients. Not to mention, tomatoes can make a huge difference in the flavor profile of any recipe, especially this one!
It's amazing to read on the amazing benefits of onions and garlic. These two are known as healing powerhouses because they have a multitude of compounds that help us to prevent cancers, illnesses, free-radicals, harmful bacteria and more. Onions and garlic work to support a healthy immune system, fires up our digestive tract and can even be antibacterial and antiviral. Garlic is even known to support our absorption of iron intake.
ingredients:
1 small spaghetti squash, cut in half with seeds removed
2 tablespoons extra-virgin olive oil (I like Bragg's brand)
1/2 teaspoon balsamic vinegar
1 vidalia onion, chopped
handful sun dried tomatoes
1 clove garlic, minced
3 stalks mustard greens, stems removed
salt
pepper
red pepper flakes
prep:
Begin by preheating oven to 350 degrees Fahrenheit.
Rub olive oil onto surface of a roasting pan and prepare spaghetti squash by rubbing inside flesh with olive oil, salt, pepper, and balsamic vinegar. Bake for 40 minutes.
Meanwhile, prepare your "pasta" toppings. Heat olive oil in a small saucepan and add onion and garlic. Sauté 5 minutes until everything is soft and smells amazing.
Add in red pepper flakes, sun dried tomatoes and mustard greens and cook until tomatoes have soaked in a little oil and greens are wilted.
Once the squash is finished, allow to cool for 10 minutes before scraping noodle-like squash into a bowl.
Top with sun dried tomato and greens mixture and enjoy!
