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260205

THURSDAY 260205

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Chicken Alfredo Spaghetti Squash Bake

The Sad Push to Polypharmacy

When number-chasing replaces treating the root cause

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21 GHD sit-ups
15 strict toes-to-bars
9 inverted burpees

Tender strands of roasted spaghetti squash baked with juicy chicken, creamy Alfredo sauce, and melted cheese.

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The
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Ingredients

For the Base:
1 large spaghetti squash (about 3 lbs)
2 Tbsp olive oil or butter
Salt and black pepper, to taste

For the Chicken:
1 lb chicken breast or thighs, cooked and shredded (rotisserie works too)
1 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste

For the Alfredo Sauce:
3 Tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (unsalted)
1 cup grated Parmesan cheese
½ cup mozzarella cheese, shredded
Salt and pepper, to taste

For Assembly:
1 cup mozzarella cheese, shredded (for topping)
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Macronutrients
(per serving, serves 6)

Protein: 35g
Fat: 42g
Carbs: 9g

Preparation

Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and drizzle insides with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast 35–40 minutes until tender. Use a fork to scrape out strands.

In a skillet, melt butter over medium heat. Add garlic, Italian seasoning, salt, and pepper. Stir in cooked shredded chicken and toss to coat. Set aside.

In a saucepan, melt butter. Add garlic and cook 1 minute. Stir in heavy cream and broth, bringing to a simmer. Whisk in Parmesan and mozzarella until smooth and thickened. Season with salt and pepper.

In a large bowl, combine spaghetti squash strands, chicken, and Alfredo sauce. Transfer mixture to a greased 9x13 baking dish. Sprinkle mozzarella and Parmesan on top.

Reduce oven to 375°F. Bake uncovered for 20–25 minutes, until bubbly and golden brown on top.

Garnish with parsley and serve hot.

Additionally, stretch for 20 minutes.

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Mary Dan Eades, MD, critiques modern medicine’s reflexive reliance on escalating drug therapy rather than addressing underlying metabolic dysfunction. Using a MedScape clinical quiz about a mildly hypertensive patient already taking three medications, Eades illustrates how continuing medical education often trains clinicians to add yet another pill—or even consider invasive procedures—while ignoring diet, exercise, and insulin resistance as root causes. She argues that much of so-called “essential” hypertension is a manifestation of metabolic syndrome and that chasing ever-lower numerical targets reflects pharmaceutical capture of guidelines rather than patient-centered care. The article makes the case that a whole-food, low-carbohydrate ketogenic diet combined with resistance and functional training can rapidly improve blood pressure, weight, and metabolic markers—often allowing medications to be reduced or eliminated—while exposing polypharmacy as a symptom of a system that treats numbers instead of people.

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