Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made using ingredients from the Garden Box Delivered June 18, 2015
Eating in season means you are eating a lot of squash these days. Today’s recipe uses summer’s beloved squash, but with a healthy fat twist. Yes, fat… good fat!
Squash and Flaxseed Hash
You’ll need 4 squash
About 1/4 cup chopped onion
A flaxseed egg
(1 TBS ground flaxseed + 2.5 TBS water, mixed and stored in fridge for 5 minutes)
Why add flax? Flaxseeds are rich in fats called alpha-linolenic acid, which is the plant form of omega-3, and it is an anti-inflammatory fat. There are many experts that believe lignans can help stabilize hormonal levels, especially high levels of estrogen, because of their role in binding to estrogen receptors and acting far more weakly than the estrogen produced by the body. What does this mean? Could help with a woman’s cycle. But men, you should still consume for the other nutritional benefits!
Shred the zucchini (I used a veggie slicer)
Let it sit in a colander for as long as you can. Very vague, but you want the water out. You can also squeeze using a cheese cloth. I honestly left mine out overnight.
Just mix the flaxseed with the squash until it is completely covered. Add 1 TBS oil and mix well again. Pour into a pan and saute for 4-5 minutes before flipping over and cooking for another 3-4 minutes.
Serve in a bowl!
