Autophagy activators: VIT, SM, PO, SU, SP
Makes 2 servings • Prep time: 15 minutes • Cook time: 1 hour
You’ll save on refined carbs but gain antioxidants and amazing flavor by trading in traditional noodles for spaghetti squash. Spaghetti squash is a versatile fruit (yes, it’s really a fruit!) and is delicious cooked and eaten with butter, or like this, with red cabbage and onion. Serve as a base for Cauliflower Mushroom Roast or with a large mixed greens salad.
1. Preheat the oven to 400°F.
2. Place the squash cut-side up in a roasting pan and roast for 30 to 40 minutes, until you can easily pierce the flesh with a fork. Remove from the oven and let cool.
3. When cool enough to handle, use a fork to scrape the squash flesh into long, thin strands to make “spaghetti.” Set aside. Discard the skins.
4. In a large pan, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
5. Add the cabbage, vinegar, and salt and cook until the cabbage wilts, 3 to 5 minutes.
6. Add broth and simmer for 5 minutes.
7. Add the “spaghetti” to the pan, stir to combine, and cook for 2 minutes more, or until the vegetables are nice and soft without becoming mushy. Serve immediately.
Nutritional analysis per serving (½ recipe): fat 14g, protein 2g, carbohydrate 18g, net carbs 15g