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LiveStrong with Spaghetti Squash & Egyptian Edamame Stew

che ha successo/going strong

Barbara has always been the first to participate on my Cooking to Combat Cancer. She’s simply….in word…lovely! And, I wish I could hop on a plane to meet her in person. But, I can’t. So, I try to show my support by participating in her Taste of Yellow event. Happily, I have managed to make something for both the previous years with Saffron Rice and Mango Pepper Salsa.

Much to my dismay and disappointment, I completely missed this year’s deadline. I am posting this anyway, hoping I can squeak by. If not, it was my unfortunate error. Regardless of what happens, I wanted to show my support.

I am also working on figuring out my new camera - Thanks Neen!

This year, I used spaghetti squash for my yellow. It is high in beta carotene (which has antioxidant and anti-inflammatory characteristics), only has 31 calories per one cup serving, and less than 5 grams of carbs. That’s great, right? Well, what’s more? Spaghetti squash kicks butt in fibers and cancer-preventive phytonutrients. I simply roasted the squash and did not include any seasoning or oils what-so-ever. It is delicious on its own! Paired with Edamame Stew? Perfect.

Egyptian Edamame Stew
Adapted from Eating Well

2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 medium zucchini, diced
3 tablespoons minced garlic
½ tablespoon ground cumin
2 teaspoons ground coriander
1/8 teaspoon cayenne pepper, or to taste
24 ounces vine ripened tomatoes, diced
½ cup chopped fresh cilantro

Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.

Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.

Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro. Serve with roasted spaghetti squash.

Be sure to check back with Barbara for this year’s round up. It is bound to be spectacular