Looking for that perfectly healthy, yet satisfying, fall recipe? You don’t have to look any further — we have brought a delicious Stuffed Acorn Squash recipe for everyone to enjoy.
This is a great recipe to prepare ahead of time, and to enjoy for dinner and lunch the following day. Not only is acorn squash in season (and extremely tasty), it has numerous health benefits. This particular squash helps strengthen your immune system – which we all need a little extra boost this time of year, along with fighting any inflammation we may have post Fixx!
Ingredients:
– 1 cup dry quinoa
– 3 acorn squash
– 2 ½ tbsp. preferred cooking oil (olive, grape seed, avocado, coconut)
– 1 cup diced onion
– 2 garlic cloves – minced
– ½ cup celery
– 2 cups mushrooms cleaned and chopped
– ½ cup cranberries (fresh or frozen)
– 1 tsp sage, thyme and salt (Himalayan if you have)
– ¼ tsp. cinnamon
Directions:
– Preheat oven to 375 degrees
– Cut the squash in half and scoop out the seeds and pulp
– Place cut side up on sheet, drizzle oil and season squash with S&P
– Roast for about 30 mins or until you can easily stick a fork into it
– While the squash is roasting, saute the onion, celery and garlic in the oil until tender (4 minutes or so)
– Add mushrooms, cranberries and spices. Saute about 7 minutes and then add the cooked quinoa and stir to combine.
– Keep veggies on low while squash finishes roasting. Stuff the squash with mixture and then roast in oven for a final 10 minutes
Quinoa is a great source of protein – it is the only plant based protein that contains all the essential amino acids our body needs. So, if you are a current vegetarian, or just trying to cut back on your animal protein intake – quinoa is definitely something you should be adding to your meals.
So let’s embrace the cooler temps and the delicious fall flavors and try some new recipes to fuel us after we get in our FIXX!
