On my recent Facebook Live video, I discussed the importance of incorporating Antioxidant Powerhouse foods into our diets. You may wonder how to turn these into delectable, balanced meals. Don’t worry; I’ve got you covered. I demonstrated how to create a delightful Spaghetti Squash Bowl using antioxidant-rich ingredients. But first, let’s understand what antioxidants are:

“Antioxidants encompass various vitamins (like C and E), minerals (such as selenium), and flavonoids, which are abundant in fruits and vegetables. Fruits, red wine, and teas are excellent sources of flavonoids.” – Source: WEBMD

My Antioxidant Powerhouse Spaghetti Squash Bowl is packed with vitamins C, E, beta-carotene, and flavonoids. It’s a straightforward, healthy, and incredibly delicious recipe. You can customize it by swapping ingredients; for instance, replace lentils with chickpeas or spaghetti squash with butternut squash. The possibilities are endless. Before we dive into the recipe, here are some superb antioxidant foods to consider incorporating into your menu:

– Slower signs of aging

– Healthier, more youthful skin

– Reduced cancer risk

– Detoxification support

– Longer lifespan

– Protection against heart disease and stroke

– Reduced risk of cognitive issues like dementia

– Lower risk of vision problems like macular degeneration and cataracts

– Antioxidants are also used in food and household products to prevent oxidation and spoilage – Source: Dr. Ox

Antioxidant Powerhouse List:

– Dark Beans

– Dark Chocolate

– Small Red Beans (adzuki)

– Pecans

– Red Grapes

– Apples

– Plum

– Extra Virgin Olive Oil

– Blackberries

– Winter Squash

– Carrots

– Raspberries

– Sweet Potatoes

– Black Beans

– Kiwi

– Green Tea

– Clove

– Butternut Squash

– Sweet Cherries

– Kale

– Blueberries

– Cacao Powder

Now, let’s get to the Spaghetti Squash Bowl recipe:

**INGREDIENTS:**

– 1 spaghetti squash

– 2 tbs olive oil, divided

– 1 cup sprouted lentils

– 1 cup chopped kale

– 1 mini red, orange, and yellow bell pepper, chopped

– 1/2 cup pecans, chopped

– 1/4 cup sunflower seeds

– 1 tbs honey

– 1 tsp smoked paprika

– 1/4 cup chopped cherries

– 1/4 cup dried cranberries

– 1 tbs chopped fresh basil

– 1 tsp orange zest

– 1 tablespoon orange juice

– Salt and black pepper to taste

**INSTRUCTIONS:**

1. Preheat the oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, drizzle with olive oil, sprinkle with salt and pepper, and bake cut-side down for 30-40 minutes until fork-tender.

2. While the squash is baking, sauté the chopped kale until slightly wilted.

3. In another pan, heat the nuts, honey, paprika, and a pinch of salt. Remove from heat when warmed.

4. After the squash is done, assemble the bowls. Use a fork to remove most of the squash, add a little olive oil, kale, peppers, some nuts and seeds, cherries, cranberries, basil, and orange zest. Toss and drizzle with orange juice and more olive oil, if desired. Garnish with the remaining nuts and seeds. Enjoy!