Savory Spaghetti Squash

Here’s a delicious way to blend those Fat Flushing nutrients with the thermogenic power of cinnamon. When selecting your smooth, watermelon-shaped squash, look for one that has a hard, deep-colored rind.

1 jicama, peeled and cut in half (5 inches diameter is best)
1 spaghetti squash
2-4 large minced garlic cloves
½ teaspoon cinnamon
1-2 tablespoons flaxseed oil



• Cut squash in half, scoop out the seeds
• Place the squash halves and jicama on a nonstick baking sheet, cut side down
• Bake at 375°F for 30 minutes
• With a fork, separate the spaghetti pulp from the skin and place the pulp in a serving dish.
• Shred the jicama length-wise very thinly
• Mix squash and jicama
• Sprinkle on garlic, cinnamon and oil and toss lightly

Makes 4 servings