Anti-Inflam Baked Spaghetti Squash

Gut health is so important to me and hopefully is to you too. You've probably heard a lot of rumble about "gut health" recently, but it's really nothing new. Your gut may be the most important organ(s) to regulate your body, everything from immunity health, hormone balances, digestion, mineral retention, and cognitive health. Our Gut is our Internal Core, so no wonder it's so important.

I try to incorporate gut friendly ingredients, probiotics, pre-biotics, and anti-inflammatory foods into all of my meals. It's actually really easy. I'll have an entire blog post related to gut health and anti-inflammatory foods, but for now, let's focus on this super easy, vitamin enriched, fiber-full Spaghetti Squash dish!

Power players in this dish:

• Spaghetti Squash - This oolong squash is significantly lower in calories than it's pasta counterpart, plus it's high in fiber, vitamin C, and Potassium. Also, it contains omega-3 and omega-6 fatty acids which help reduce inflammation
• Broccoli - Broccoli is high in fiber, folate, and detoxifies the body, thanks to the presence of sulfur and certain amino acids
• Red Cabbage - known as the Disease Fighting, Gut Healing Superfood. The superfood is rich in Vitamin C to boost immunity, contains phytonutrients to fight inflammation (and arthritis), and it's high in Vitamin K for bone health (big player for me)
• Mushrooms - Mushrooms provide protein and iron, which many vegetables tend to be low in. Cooking mushrooms increases their nutritional benefits, also a common difference from many other vegetables.
• Garlic - Great for gut health, anti-inflammation, and immunity

Long story short --- this superfood bake may be great for boosting your immunity, helping reduce inflammation, and providing gut health relief!

Serves: 4 - 5

Total Time: 1.5 hours (includes 50 minutes to bake the squash)

Ingredients:

• 1 medium size spaghetti squash
• 1/4 head of red cabbage, sliced
• 1 cup chopped broccoli
• 3/4 cup sliced cremini mushrooms
• 1/2 cup low sodium white beans
• 1/2 cup cooked lentils (I use sprouted lentils for better digestion)
• 1 garlic clove, minced
• Sea Salt to taste (I use pink himalayan sea salt for the additional minerals and alkalizing properties)
• 2 tsp cumin powder
• 2 tbsp Avocado Oil (divided)

Directions:

1. Preheat oven to 375 degrees.
2. Using a sharp knife or cleaver, slice spaghetti squash in half, length wise. If you're having trouble cutting all the way through, poke holes throughout the sides of the squash and microwave for about 3-4 minutes to soften the skin, then try to cut into it
3. Place squash cut-side-up on a baking sheet, drizzle with 1/2 tbsp avocado oil, sprinkle with sea salt and bake for approximately 50 minutes or until edges are browned and you can easily poke a fork through the flesh. Let cool for 5-10 minutes
4. Meanwhile, add chopped broccoli, garlic, and cabbage to a large mixing bowl. Toss with 1 tbsp avocado oil and sprinkle with sea salt. Transfer veggies to a glass baking dish (I used 8x11 dish). Bake at 375 for 13 minutes.
5. Once spaghetti squash has cooled, spoon out the seeds from the center and discard. Using a fork, pull the flesh (spaghetti strands) out of the squash and into a large bowl. 
6. Toss squash with mushrooms, beans, lentils, and cumin. 
7. Layer the squash mixture onto the cooked veggies, mix thoroughly to combine and drizzle remaining 1/2 tbsp avocado oil and sea salt over the top.
8. Bake for an additional 10-12 minutes, until all vegetables are crunchy but tender. 

Additional Suggestions to spice it up even MORE:

• Top squash dish with your favorite lean protein (baked chicken, shrimp, fish)
• Top with my avocado pistachio pesto 
• Top with your favorite marinara sauce (homemade or Rao's is a good brand)
• Add light goat or feta cheese during the final baking step

ENJOY!!