The most important thing for patients undergoing treatment to remember is maintaining a healthy diet improves their quality of life. Many doctors suggest antimicrobial or neutropenic diets because it protects patients with weakened immune systems from bacteria and other harmful organisms. Usually this diet is recommended for patients undergoing chemotherapy and other cancer fighting treatments.
An antimicrobial or neutropenic diet includes avoiding any raw fruits, vegetables or protein. In basic terms, it is cooking everything you eat, staying away from bottled water and unpasteurized dairy products. Studies show that patients with these weakened immune systems have a harder time digesting raw foods because of the bacteria that is associated with them.
Patients who do all they can to carefully watch what they eat can prevent unnecessary illnesses due to food bacteria. Cancer is hard enough, and a complication from eating uncooked foods is something that patients shouldn’t have to worry about. Studies have proven that cancer patients who follow these diets are less likely to feel sick while undergoing treatments than those who do not.
Finding a balance between cooking meals for all members of your household is sometimes tough. The spaghetti squash primavera recipe provided not only falls under the guidelines of these diets, but also is a great dish the whole family can enjoy.
Spaghetti Squash Primavera:
Serves: 8
Prep time: 10 min
Cook time: 30 minutes
Ingredients:
1 large spaghetti squash
¼ cup olive oil
1 teaspoon dried thyme
1 teaspoon red pepper flake
½ cup onion, chopped
2 cloves garlic, chopped
1 cup mushroom, in a small dice
½ cup red pepper, in a small dice
½ cup zucchini, in a small dice
1 cup cherry tomatoes, halved
Pierce the skin of the spaghetti squash all over with a utility fork or paring knife. Make sure you go all the way through the skin to allow the squash to expand as it cooks. Microwave for 10 minutes on high. Check occasionally - you may need to turn it. Once cooked and soft, let it cool. Cut in half and carefully remove the seeds. With a metal spoon, dig out the strands of squash starting next to the skin. If you start at the center, you will break the strings. Place in a bowl and set aside.
In a large sauté pan heat the oil over a medium high flame. Add the thyme and pepper flakes. Cook for one minute. Add the onion, garlic and mushrooms. Cook for about 5 minutes or until the mushrooms have lost their liquid, and the onions are soft and slightly colored. Add the red pepper, zucchini and cherry tomatoes to the pan. Cook for another 5 minutes and season with salt and pepper. Mash the tomatoes with the back of a spoon.
Add the cooked spaghetti squash and season with salt and pepper. Toss all of the vegetables together, and cook for another 10 minutes for the flavors to blend. Stir gently from time to time. If the pan looks dry, add a few tablespoons of hot water or stock as needed. Serve warm.