Food Matters: Spaghetti Squash

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Spotlight on…SPAGHETTI SQUASH!

I just started using spaghetti squash in place of noodles when I eat spaghetti and it’s delicious!

Spaghetti Squash gets its name because when it’s cooked the inside flesh pulls apart and into long strings and looks like spaghetti pasta.  Spaghetti Squash is considered a summer and winter squash and is available year round at the grocery store.

Benefits of eating Spaghetti Squash:

  • It’s full of a wide variety of vitamins; Vitamin C, A, B-6, Niacin, Thiamin and Folate to name a few.
  • It has a good dose of fiber which will keep you full longer.
  • Spaghetti Squash is a great alternative to high-calorie, high-carb traditional pasta.
  • With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet.

How to Prepare Spaghetti Squash:

Cut the spaghetti squash in half and remove the seeds from the middle.

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Place in baking sheet upside down and add 1/2 cup water to the pan.  Bake for 30-35 minutes at 350 degrees; until it’s fork tender.

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Rake a fork back and forth the flesh to make strands like spaghetti.

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21 Day Fix Approved: Measure the spaghetti squash in the green container and serve with fix approved spaghetti sauce.

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Food Matters: Jicama

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Spotlight on…Jicama!

I just discovered jicama recently and I’m absolutely IN LOVE with it!

Jicama is a root vegetable and has the texture of a radish. It is very mild in flavor and is a little sweet.

Benefits of jicama:

  • Jicama is one of the very low calorie root vegetables.  Its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
  • It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not metabolize inside the human body, which make the root an ideal sweet snack for diabetics and dieters.
  • It is full of vitamin C; providing about 20.2 mg or 34%  of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
  • Plus. the root provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.

I like to add jicama to my salad for added crunch.  It would also be great with hummus.