What carrots do to your health?

Perhaps, it's no coincidence that carrots universally beloved root veggie is also one of the most nutritious.

Carrots are rich in beta-carotene, a cancer-preventive antioxidant that gives them their bright yellow-orange hue. Beta-carotene and other carotenenoids may also protect against hyperglycemia and diabetes. As if that's not enough, researchers now breed carrots with different colors, and the most promising include a red carrot high in lycopene (an antioxidant that helps protect against prostate cancer) and a purple variety that contains anthocyanins (the same cancer-preventive and anti-aging antioxidants found in blueberries). Furthermore, frozen carrots have the same beta-carotene content as fresh.

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Curried Squash and Veggie Casserole

Obviously, I rarely eat squash because I can't find better ways how to cook them deliciously. I don't hate eating squash as well. What I did is I go search through cooking - recipes books and positively, I get the right preparation, an easy way to love squash. It's Curried Squash and Veggie Casserole.

In a bowl, combine strands of one cooked spaghetti squash with 2 cups chopped broccoli florets, steamed, and 1 cup diced red bell pepper. Mix in 1 cup low-fat sour cream, 1/4 cup skim milk, 1 tablespoon curry powder and 1/2 cup shredded Parmesan cheese, stirring well to coat. Pour into a 9-day by 13 -inch casserole dish, and top with seasoned whole-wheat bread crumbs or prepared whole-grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.

It is such a great complement that I made squash more interesting to eat for me and my family.

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