Lunch: Anti-Inflammatory PCOS Recipe - Spiced Butternut Squash and Chickpea Salad

This salad is packed with PCOS-friendly ingredients like butternut squash, chickpeas, and spinach. The butternut squash is low GI, making it a great choice for blood sugar control. The chickpeas add a dose of protein and fiber, while the spinach provides a wealth of vitamins and minerals. The dressing is a simple mix of lemon juice and honey, adding a touch of sweetness and acidity to balance the flavors.

This salad is not only delicious, but also packed with nutrients that are beneficial for managing PCOS. The butternut squash is a great source of vitamin A, which is important for hormone balance. The chickpeas are high in fiber, helping to control blood sugar levels. The spinach provides a wealth of vitamins and minerals, including magnesium, which has been shown to improve insulin resistance. The pumpkin seeds add a crunch and are a great source of zinc, a mineral that plays a crucial role in insulin regulation. This salad is a great choice for a quick, easy, and nutritious meal.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

This recipe includes superfoods such as:

Health benefits of Anti-Inflammatory PCOS Recipe - Spiced Butternut Squash and Chickpea Salad

Ingredients

1 medium butternut squash (about 2 pounds), 1 can (15 ounces) chickpeas, rinsed and drained, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, Salt and pepper to taste, 2 cups baby spinach, 1/4 cup dried cranberries, 1/4 cup pumpkin seeds, 2 tablespoons lemon juice, 1 tablespoon honey

Instructions

1. Preheat oven to 400°F (200°C). Peel, seed, and chop the butternut squash into 1-inch pieces. 2. In a large bowl, combine the butternut squash, chickpeas, olive oil, cumin, cinnamon, salt, and pepper. Toss to coat. 3. Spread the mixture out on a baking sheet. Roast for 25-30 minutes, until the squash is tender. 4. In a large bowl, combine the roasted squash and chickpeas, spinach, cranberries, and pumpkin seeds. 5. In a small bowl, whisk together the lemon juice and honey. Drizzle over the salad and toss to combine. Serve immediately.

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