November 16, 2017
Fall is my favourite time of year! Not only does it include a beautiful display of foliage, but some yummy foods as well. As soon as the weather turns crisp, I long for some nice hearty squashes. A friend of ours gave us some acorn squash fresh from their garden.
In addition to being delicious, acorn squash is rich in vitamin A , and is also a good source of Vitamins C and B6.
Below is a recipe my family and I cooked up the other night, and it was delicious! Hope you enjoy.
Stuffed Acorn Squash
Ingredients
- Acorn squash cut lengthwise and seeds removed
- Lean ground turkey
- 1 onion chopped
- Bell peppers chopped
- Spinach
- 3-4 cloves Garlic
- 1 tsp Turmeric
- Pinch cayenne pepper (optional)
- Himalayan salt and pepper to taste
Directions
- Prepare squash first, place cut side down in baking pan with 1/4 inch water.
- Cook at 400 until tender but not mushy.
- In a skillet, sautée peppers and onion in a little olive oil until tender.
- Add pressed garlic cloves and sautée 1 more minute.
- Add spices and ground meat and cook until done.
- Add spinach in last and cook until wilted.
- When squash is done, flip over and stuff with veggie and meat mixture.
**For a vegan option, you could substitute tempeh for the ground turkey. If you eat dairy, a little goat cheese on top would be delicious.**
Enjoy!
