Healthy Recipe Idea: Winter Squash & Edamame Pasta
Oct 26, 2009 by Bill Rawls, M.D.
My wife was baking acorn squash for her nutrition class. She teaches at the community college and each week tries to offer a sampling of healthy foods and new flavors the students may have never been exposed to.
We wanted to use an assortment of spices that would be different, but at the same time complement the squash. I took one squash for our dinner, such that we could be guinea pigs for spice combination. That same day I happened to pick up a new type of pasta made from whole grain corn and quinoa. It seemed to be the perfect match for the golden color and flavor of the squash! Fresh frozen soybeans and sweet onions made for a complete dish with adequate protein, healthy carbohydrates and healthy fats. The spices add an antioxidant, anti-cancer component.
Shopping List:
1 steamed or baked acorn squash
1 cup steamed edamame (green soybeans)
½ sweet onion—chopped
½ cup raisins
Vegetable broth
Quinoa pasta
½-1 teaspoon mild curry paste
Grated fresh ginger
¼- ½ teaspoon nutmeg
½-1 teaspoon pure cocoa powder
Macadamia nut oil or other cooking oil
1-2 teaspoons of organic brown sugar
Directions:
Spoonful of fresh plain yogurt to add creaminess Salt to taste Bake or steam the squash until soft. Steaming peeled squash cut into small chucks is the faster method and works just as well for this dish. Steam the edamame (soybeans) for 3-4 minutes. Cook the pasta as per directions on the package. Sauté chopped onions in oil on medium to medium-high heat until brown. Mix in the squash, soybeans, spices and all other ingredients. Thin the mixture with vegetable broth and heat on low for several minutes. Serve over the pasta and ENJOY!
Recipe compliments of First Do No Harm Health Systems.
Categories: Nutrition, Recipe Ideas,
Tags(s): Antioxidants, Cancer, Protein,
Previous Comments
Sam Brownfield - Oct 26, 2009
I have just recently discovered quinoa as a protein source! Can't wait to try this recipe with curry and cocoa, very intriguing.
