Acorn squash is synonymous with winter and cozy in my book!  The mildly sweet flavor of this type of squash is a welcome taste in the colder months.  You can even eat the skin, which turns a golden brown when roasted.

Acorn squash has some incredible health benefits.  As Anthony William points out, it is easy to digest and is a wonderful remedy for acidosis (too much acid in the body).  This root vegetable also strengthens the immune system and nervous system through its abundance of vitamins and minerals, including Vitamins A, E, C, B-complex, and beta carotene, iron, zinc, copper, calcium, and potassium. Experiencing inflammation or autoimmune symptoms?  Acorn squash is known to help reduce inflammation!

Below is a great, easy recipe for Stuffed Squash from Vani Hair the FoodBabe.

STUFFED SQUASH

By FoodBabe
Serves:  4

INGREDIENTS

• 2 small delicata or acorn squash
• 4 TBSP olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 pound ground turkey or chicken (or 3 cups diced mushrooms)
• 1 apple, diced
• 1 tsp fennel seeds
• 2 tsp dried sage
• sea salt & pepper to taste
• 2 eggs, beaten (vegan: use 2 TBSP ground flaxseed w/ 6 TBSP water)

INSTRUCTIONS

1. Heat the oven to 400 degrees. Place the squash on a cutting board and slice in half. Scoop out the seeds. Place on a baking sheet and set aside.

2. Heat 2 tablespoons of oil in a sauté pan over medium heat. Add the onion, garlic and turkey and cook until no longer pink, 5-7 minutes. Add the diced apple, fennel and sage and cook 4-5 minutes. Season with salt and pepper.

3. Take off the heat and stir in the eggs. Place the mixture in each of the squash halves and brush the top with the remaining oil. Cook for 30-35 minutes or until the squash is fork tender.

4. To serve, place one of the stuffed squash halves on your plate and enjoy!

* Use organic ingredients whenever possible!

Did you try this recipe?

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