• Patricia H. Arnazzi

FiX YoUr PaNcrEas

Butternut Squash Lasagna

Cucurbita Morschata better known as butternut squash is the product of a vine which resembles a big pear and aside from being a rich source for fiber, it also contains high amounts of vitamin A and carotenes, all the B complex vitamins and wonderful minerals our bodies need such as copper, zinc, iron, potassium, phosphorus as well as may other nutrients.

Spleen Qi deficiency is a condition the Chinese health providers have recognized and treated

for millennia and is becoming more prevalent in this troublesome society we live in because of

the many challenges we face and make us worry. Worry is the emotion related to the spleen and

the one which in excess may drain the vital energy of the organ and its channel making us prone to Spleen Qi deficiency and its myriad of symptoms. Among these we encounter fatigue,

pale complexion, abdominal distention, flatulence, diarrhea, craving for sweets, weight gain, etc.

The Chinese treat this condition with yellow vegetables which are naturally warm and sweet such as butternut squash. Following is a delicious recipe for this nutritious veggie.

Butternut Squash Lasagna

Ingredients:

2 Butternut Squash, sliced in long strips

5 Portobello mushrooms, thinly sliced

1 pound lean ground turkey

2 -3 cans of crushed Roma tomatoes (the juicier the sauce the better)

3 cloves of garlic, minced

Fresh basil

salt

Red pepper flakes ( optional)

3 tablespoons of Coconut oil

1 quart of Coconut butter

How to prepare:

On a saucepan pour 1 tablespoon of coconut oil and brown the garlic. Add the ground turkey

and cook until brown. Add the mushrooms. Salt at taste and the peppers. Last add the cans of tomatoes and cook it all until the meat is done. Last turn down the flame, add the fresh basil and simmer for the last 5-7 minutes until the essential oil is released and the wonderful aroma is strong.

Grease the bottom of a baking dish (12 x 8) with the remainder coconut oil. Lay the butternut squash strips neatly to cover the dish completely. Next pour some of the meat and marinara sauce and spread over the squash. Sprinkle some of the coconut butter. Make another layer of

each of the ingredients and continue until you reach the top of the dish. Cover it with some mozzarella cheese, parmesan cheese and the rest of the coconut butter.

Bake at 450 degrees for 55 minutes to 1 hour ( 6-8 servings)