Butternut Squash Noodles

October 26, 2017
Ahhh, butternut squash... 
.
One of my favourite 'go-to' whole foods when the weather begins to change and my immune system needs extra support.
.
I love this fruit SO much - yes - I typed 'fruit', because that's what it is even though we cook and eat it as if it were a veggie!
.
Butternut squash is SO great for so many heath-supportive reasons because it:
.
✨is a rich source of dietary fiber and phytonutrients.
.
✨has more Vitamin-A than pumpkin! Vit-A is a powerful anti-oxidant needed for your body to maintain the integrity of your skin and eyesight.
.
✨is rich in the B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.
.
✨contains iron, zinc, copper, calcium, potassium, and phosphorus.
.
✨houses seeds that are an excellent source of dietary fiber, protein, minerals and mono-unsaturated fatty acids to support your heart health.
.
✨its seeds are an excellent source of tryptophan (amino acid) that converts to a neurochemical in the human brain called GABA which is very necessary for stress reduction and sleep.
.
I like to roast, steam, stew and puree butternut squash but today I’m feeling more adventurous - I want to create a yummy pasta dish.
.
I used a hand-held julienne peeler (super cheap!) to create long strips of noodles, and now I’m off to cook them because: HUNGRY!
.
Here’s what I’m using:
.
1 tbs olive oil
.
1 tsp garlic powder - anti-bacterial/viral
.
1/4 tsp cumin - aids digestion
.
Pinch (or two) sea salt - great source of magnesium, calcium, potassium, iron, zinc and iodine
.
I’ll throw all of this together in a fry pan, sauté for 2 mins - just enough to soften the noodles.
.
I’m adding leftover/reheated broccoli, tempeh and pumpkin seeds that I stir fried for dinner last night. .
YUM!
Ahhh, butternut squash… One of my favourite ‘go-to’ whole foods when the weather begins to change and my immune system needs extra support. I love this fruit SO much – yes – I typed ‘fruit’ because that’s what it is even though we cook and eat it as if it were a veggie!
Butternut squash is SO great for so many heath-supportive reasons because it:

  • is a rich source of dietary fibre and phytonutrients.
  • has more Vitamin-A than pumpkin! Vit-A is a powerful anti-oxidant needed for your body to maintain the integrity of your skin and eyesight.
  • is rich in the B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.
  • contains iron, zinc, copper, calcium, potassium, and phosphorus.
  • houses seeds that are an excellent source of dietary fiber, protein, minerals and mono-unsaturated fatty acids to support your heart health.
  • its seeds are an excellent source of tryptophan (amino acid) that converts to a neurochemical in the human brain called GABA which is very necessary for stress reduction and sleep.

I like to roast, steam, stew and puree butternut squash but today I’m feeling more adventurous – I want to create a yummy pasta dish. I used a hand-held julienne peeler (super cheap!) to create long strips of noodles, and now I’m off to cook them because: HUNGRY!

Here’s what I’m using:

  • 1 tbs olive oil
  • 1 tsp garlic powder – anti-bacterial/viral
  • 1/4 tsp cumin – aids digestion
  • Pinch (or two) sea salt – great source of magnesium, calcium, potassium, iron, zinc and iodine

I’ll throw all of this together in a fry pan, sauté for 2 mins – just enough to soften the noodles. I’m adding leftover/reheated broccoli, tempeh and pumpkin seeds that I stir-fried for dinner last night.

YUM!

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