PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A healthier way to serve a favorite dip.
This recipe includes superfoods such as:
Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.
1 cup artichoke hearts
4 light creamy Swiss cheese wedges
1/2 cup light sour cream
4 cups of cooked spaghetti squash
3/4 cup shredded part skim mozzarella cheese
1/2 cup grated parmesan cheese
2 tsps olive oil
3 cloves garlic
3/4 onions, chopped
3 cups spinach
1. In a pan heat oil over medium heat. Add onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add garlic and cook until fragrant, about 60 seconds.
2. Add in the sour cream, Swiss cheese, and half of the Parmesan cheese and stir until the cheese has melted and the mixture is smooth.
3. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Stir in the cooked spaghetti squash.
4. Transfer to a 9x13" baking dish and top with mozzarella and remaining Parmesan.
5. Place under broiler for 2-3 minutes, or until cheese is melted and bubbly. Serve hot.
6. Note: if you save the spaghetti squash halves, instead of using a baking dish, you can add half the mixture to each half of the squash then top with cheese and broil.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 197 kcal | ||
Fat 10.25 g | ||
Carbohydrate 14.72 g | ||
Protein 10.98 g | ||
Iron 61 mg | ||
Calcium 202 mg | ||
Cholesterol 26 mg | ||
Monounsaturated Fat 3.27 g | ||
Polyunsaturated Fat 0.6 g | ||
Saturated Fat 5.55 g | ||
Sodium 701 mg | ||
Sugar 4.74 g | ||
Potassium 366 mg | ||
Vitamin A 190 mcg | ||
Vitamin C 106 mg | ||
Fiber 3.4 g |
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