Antioxidant Powerhouse Spaghetti Squash Bowl

In my recent Facebook Live video, I highlighted the importance of including antioxidant-rich foods in our diets. These powerful nutrients are key to maintaining overall health and vitality, and they can easily be turned into delicious, balanced meals. To demonstrate, I shared how to make a wholesome Spaghetti Squash Bowl packed with antioxidants.

Before we dive into the recipe, let’s talk about antioxidants:

“Antioxidants include vitamins (like C and E), minerals (such as selenium), and flavonoids, which are found in abundance in fruits, vegetables, teas, and even red wine.” (Source: WebMD)

This recipe is brimming with vitamins C, E, beta-carotene, and flavonoids, which offer countless health benefits. Even better, it’s simple, adaptable, and incredibly flavorful. Feel free to get creative—swap lentils for chickpeas, or substitute butternut squash for spaghetti squash.

Why Antioxidants Matter

Incorporating antioxidant-rich foods into your diet offers:

• Slower signs of aging

• Healthier, glowing skin

• Reduced cancer risk

• Detoxification support

• Improved heart health

• Lower risk of cognitive decline and dementia

• Protection against vision problems like macular degeneration

• A longer, healthier lifespan

(Source: Dr. Ox)

Top Antioxidant-Rich Foods to Try

• Dark beans

• Dark chocolate

• Pecans

• Red grapes

• Apples

• Blueberries

• Blackberries

• Sweet potatoes

• Kale

• Cacao powder

• Winter squash

• Raspberries

• Green tea

• Cloves

Spaghetti Squash Bowl Recipe

Ingredients

• 1 spaghetti squash

• 2 tbsp 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 tbsp honey

• 1 tsp smoked paprika

• 1/4 cup chopped cherries

• 1/4 cup dried cranberries

• 1 tbsp chopped fresh basil

• 1 tsp orange zest

• 1 tbsp orange juice

• Salt and black pepper to taste

Instructions

1. Roast the Spaghetti Squash

• Preheat the oven to 400°F (200°C).

• Cut the squash in half lengthwise and remove the seeds.

• Drizzle 1 tbsp olive oil on the cut sides, season with salt and pepper, and place cut-side down on a baking sheet.

• Roast for 30–40 minutes, or until tender.

2. Sauté the Kale

• While the squash roasts, heat a drizzle of olive oil in a pan over medium heat.

• Add the chopped kale and sauté until slightly wilted. Set aside.

3. Toast the Nuts and Seeds

• In a separate pan, combine pecans, sunflower seeds, honey, smoked paprika, and a pinch of salt.

• Warm gently over low heat until fragrant and lightly toasted. Remove from heat.

4. Assemble the Bowl

• Use a fork to scrape the squash into strands, leaving the shells intact if you want to use them as bowls.

• Combine the squash strands with the sautéed kale, chopped peppers, cherries, cranberries, basil, orange zest, and orange juice in a large mixing bowl. Toss with the remaining olive oil and season with salt and pepper.

5. Garnish and Serve

• Top with the toasted nuts and seeds mixture.

• Serve immediately, either in the squash shells or in individual bowls. Enjoy!

This Antioxidant Powerhouse Bowl is a nutrient-packed, flavorful way to elevate your meals while supporting your health. Experiment with the ingredients and make it your own!