Lunch: Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli

Recipe by Anna Watson Carl Want a delicious carb-free alternative to pasta? There's a squash for that.

This recipe includes superfoods such as:

Broccoli, Basil

Health benefits of Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli

Broccoli is a highly nutritious vegetable that provides numerous health benefits, especially for individuals managing PCOS. This cruciferous vegetable is rich in essential vitamins, minerals, fiber, and antioxidants. But what makes broccoli particularly beneficial for those with PCOS?

Low Glycemic Index (GI)

Broccoli has a low glycemic index, making it an excellent choice for maintaining stable blood sugar levels. This is particularly important for individuals with PCOS, as it helps manage insulin resistance and prevents the spikes and crashes in blood sugar that can exacerbate PCOS symptoms. By including low GI foods like broccoli in your diet, you can better regulate blood sugar levels and improve insulin sensitivity.

Rich in Fiber

Broccoli is high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain healthy blood sugar levels. Fiber also supports weight management, which is crucial for managing PCOS. The high fiber content in broccoli makes it an excellent choice for promoting digestive health and preventing constipation.

Vitamins and Minerals

Broccoli is a rich source of several essential vitamins and minerals, including:

• Vitamin C: This powerful antioxidant helps boost the immune system, promote skin health, and reduce inflammation.
• Vitamin K: Important for bone health and proper blood clotting.
• Folate: Supports healthy cell function and is especially important for women who are trying to conceive.
• Iron: Crucial for preventing anemia and supporting overall energy levels.
• Calcium: Essential for maintaining strong bones and teeth.
• Magnesium: Helps improve insulin sensitivity, reduce inflammation, and support muscle and nerve function.

Antioxidants

Broccoli is loaded with antioxidants, including sulforaphane, which helps protect the body from oxidative stress and reduce inflammation. These antioxidants are particularly beneficial for individuals with PCOS, as they can help mitigate some of the negative effects associated with the condition.

Incorporating Broccoli into Your Diet

You might wonder, "How can I add broccoli to my meals?" Here are some ideas:

• Steamed: Steam broccoli and drizzle it with olive oil and a sprinkle of salt for a simple and nutritious side dish.
• Salads: Add lightly steamed or raw broccoli florets to your salads for extra crunch and nutrients.
• Soups: Include broccoli in your soups and stews for added flavor, texture, and nutrients.
• Stir-Fries: Toss broccoli with other vegetables and lean protein in a stir-fry for a quick and healthy meal.

Another common question is, "Can I eat broccoli every day?" Yes, broccoli is safe to eat daily and provides numerous health benefits. However, it’s important to enjoy a variety of vegetables to ensure you’re getting a wide range of nutrients in your diet.

Sustainability

Broccoli is also a sustainable food choice. It can be grown in various climates and has a relatively low environmental impact compared to many other crops. Choosing broccoli supports sustainable farming practices and provides an eco-friendly option for your diet.

In summary, broccoli is a nutrient-dense vegetable that offers numerous health benefits for managing PCOS. Its low glycemic index, high fiber content, and rich array of vitamins and minerals support blood sugar regulation, reduce inflammation, and promote overall health. With its versatility and delicious taste, broccoli is an excellent addition to any diet focused on PCOS management.

Ingredients

1 large head broccoli, cut into florets
2 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 small onion, minced (1 cup)
2 cloves garlic, divided
1 28-oz. can whole tomatoes
1 tsp. sugar
1/4 c. chopped basil
1 spaghetti squash, halved and seeded
3 tbsp. Country Crock spread, divided
1/4 c. Parmesan cheese, plus more for serving

Instructions

Preheat oven to 425 degrees F. Arrange broccoli florets on baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper; toss gently to coat evenly. Roast for 20 minutes or until brown.
Meanwhile, in large pot, heat 1 tablespoon of olive oil. Add onion and sauté for 4 minutes, or until tender. Add garlic and sauté for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season to taste with salt and pepper.
While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about 1/2 cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender. Let sit 5 minutes. When squash is cool enough to handle, scrape out insides with fork–it will resemble pasta. Discard skins.
In large sauté pan, heat 1 tablespoon of Country Crock spread. Add 1 clove of garlic and sauté for 1 minute or until fragrant. Add spaghetti squash and sauté for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock. Season with salt and pepper to taste.
Serve spaghetti squash with tomato sauce on top, and roasted broccoli on the side. Garnish with extra Parmesan cheese, if desired.

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