Although the term “spaghetti” squash makes one think Italian, this versatile squash can be used in dishes of any ethnicity. For instance, if preparing for an Indian cuisine, use cardamon, turmeric, coconut milk, etc. Mediterranean, consider adding fresh tomatoes, eggplant, oregano, basil or sage.
Squash is naturally low-fat, gluten and cholesterol-free. One cup of squash provides ample doses of both Omega 3 and 6, as well as a mega dose of vitamins A and C. The content of vitamin A relative to daily values is over 450%! Vitamin A enhances antioxidant levels, as well as skin and vision support. Vitamin C comes in second with approximately 80% of daily value. Squash is also high in those minerals we take for granted such as folate, magnesium, potassium and phosphorous.
This recipe offers additional vitamin and minerals through the inclusion of red bell peppers, carrots, bean sprouts, water chestnuts and beef. Water chestnuts provide flavanoid antioxidants, as well as about 10% of the daily values of copper, manganese, riboflavin and vitamin B6. Bean sprouts are naturally high in fiber, low-fat, cholesterol and gluten-free, and provide an ample amount of vitamin C. Red bell peppers provide a large amount of vitamin C, and carrots provide cartenoids and beta-carotene. Beef provides Omega 6, protein, potassium and calcium.