Spaghetti squash is an excellent swap for flour based pastas. This interesting vegetable, not only looks like spaghetti strands but it’s packed with nutrients like:
B vitamins, which promote optimal cellular function.
Folate, which aides in the formation and development of mitosis (new cells)
Potassium, helps maintain adequate nerve and muscle function, and is very helpful in lowering blood pressure.
Manganese, aides in metabolism, calcium absorption, tissue health, and nerve function.
1:1 ratio of omega 3’s to omega 6’s, which aides in lowering inflammation in the body, which is excellent for autoimmunity and chronic illness, since inflammation is at the root of most, of not all, illnesses.
Here’s a quick-n-easy way to make this delicious veggie! The picture above is the spaghetti squash with my Basil Lime Mushrooms, find the recipe HERE!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, egg free, dairy free, nut free, nightshade free, paleo, primal, Whole30 compliant, keto friendly with a vegitarian/vegan option too!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This recipe is loaded with starchy veggies, which is supportive to the solar plexus chakra in small quantities.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
$ Equipment Needed to Create this Recipe:
Quick-N-Easy InstantPot Spaghetti Squash
(gluten free, AIP/paleo & vegetarian/vegan option)
Prep time: 5 minutes Cook time: 30-50 minutes Yield: 6
1 large spaghetti squash, ~3-4 lbs.
1 cup of bone broth (sub veggie broth or purified water for vegan/vegetarian option)
1 tsp. garlic granules
1 tsp. pink Himalayan sea salt
How to Create this Recipe:
First, be sure your InstantPot liner is inserted, and that the lip is on the lid.
Next cut, your spaghetti squash in half horizontally. This will allow both ends to fit. Sprinkle the flesh of each open end with ½ tsp. of garlic granules. Place them into the InstantPot, however they’ll fit.
Pour the bone broth (or other liquid you chose) into the pot. Secure the lid. Press “manual” mode, and set the timer to 20 minutes on high pressure (if you are cooking a smaller squash, under 2 lbs., cut the time in half). Make sure your pressure valve is closed. Once the screen says “on” it has started. It’ll take a few minutes for the pressure to build up and the timer to begin counting down.
Allow the squash to cook until the timer goes off. Then either use the quick release or allow the pressure to release on its own over about 20 minutes. If the lid is showing any signs of being difficult to open, then the pressure hasn’t released all the way; wait or continue using the quick release valve.
Allow your squash to cool enough that you can handle it with an oven mit. Using tongs, gentle pull out the seeds from the center of each half. Discard them. Then, using the tongs pull all of the strands out from each half. Toss with 1 tsp. Sea salt and you’re done!
Serving Size: 1 (based off of 6 servings total)
Fat: 1 g
Carbs: 6 g
Protein: 1 g
*All nutritional information are estimations and will vary.