Pull out your boots and scarves, fall is in the air! Like many people, this time of the year is my favorite for multiple reasons- Sports, my babies birthdays and in my opinion, some of the best produce of the year. This is a recipe I have been making for years and now that I’ve perfected it I wanted to share it with you. It’s a warm, healthy and hearty dish that embodies fall in all of its glory. Start a fire, grab a friend or loved one and enjoy.
WHY you should give it a try:
Squash
- Acorn Squash is incredibly high in vitamin C. Vitamin C is a well known immune system booster and it also aids in the body’s development, in terms of muscle tissue, blood vessels, teeth, skin, and organs.
- Though it may not come as a big surprise, vitamin A is found in large quantities in acorn squash. Lots of vitamin A means lots of Betacarotene which is an extremely beneficial antioxidant. It’s main job is reducing oxidative stress in the eyes, which means that cataracts and macular degeneration can be prevented with proper intake of the vitamin A in acorn squash.
- Acorn squash has a wide variety of minerals that assist in keeping our bones healthy as well as ensuring the proper growth of new bones. These minerals include calcium, manganese, magnesium, copper, iron, and phosphorous.
Quinoa
- Quinoa is actually not a grain but rather a pseudocereal that comes in various colors such as white, yellow, pink, orange, red, brown, and black. Nevertheless, 1 cup of cooked quinoa packs 8g of protein and 5g of dietary fiber.
- The high amount of soluble fiber promotes a healthy digestive system while the calcium assists in the upkeep of healthy bones, brain and nervous system.
Mushrooms
- Mushrooms contain high amounts of lean protein and no cholesterol and fat with little carbs making them a great food to help lower cholesterol.
- Calcium is an essential nutrient in the formation of bones and vitamin D is essential in the absorption of calcium so its always beneficial to consume these 2 nutrients together. Though it is rare to find vitamin D in vegetables, mushrooms contain both nutrients, making it an ideal vegetable to consume for overall bone health.
- One of the most beneficial elements of mushrooms is selenium. Selenium is great for bone strength, increasing durability, strengthening hair, teeth and nails, and is also a powerful antioxidant that rids the body of free radicals and strengthening the immune system. The primary source for selenium is animal proteins but do to the fact that mushrooms feed off of animal and plant matter, they are a great source of this powerful nutrient for vegetarians.
WHERE to get the goods:
- This recipe is definitely for the fall as it requires squash (duh) and most places will find it difficult to find squash outside of the fall season.
- With that being said, the best place to purchase said squash is your local farmers market.
- The remaining ingredients should be readily available year round at your local market or grocery store.
HOW to enjoy it:
- I love this recipe as a batching cooking meal prep option because it holds up so well when cooled and reheats nicely.
- Pair your stuffed squash with a nice green salad for well balance meal.
Thanks for stopping by!
Em
Stuffed Acorn Squash
2016-10-24 10:27:12
Serves 2
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- For the squash-
- 2 acorn squash, halved with seeds removed
- 2 tbsp oil
- Salt and pepper to taste
- For the filling-
- 1 1/2 cups quinoa, cooked
- 2 tbsp oil
- 1 1/2 cups onion, diced
- 2 cups mushrooms, diced
- 2 tbsp balsamic vinegar
- 2 tbsp tamari or soy sauce
- 1 tbsp garlic powder
- salt and pepper to taste
- 1/2 cup dried cranberries
- grated parmesan for garnish
Instructions
- For the squash-
- Preheat oven to 425.
- Place acorn squash skin side down on baking sheet and drizzle with oil.
- Brush oil all over inside of squash then sprinkle with salt and pepper
- Roast in oven for 45 min or until golden brown and easily pierced with a fork.
- For the filling-
- Heat oil in a medium pan over medium heat.
- Add onion and sauté for 5 min. Add mushrooms, balsamic vinegar, tamari, garlic powder and salt and pepper. Cook 10-12 or until onions are translucent and mushrooms are cooked down.
- Remove from heat and add quinoa and cranberries, mix until combined.
- The rest-
- Remove Squash from the oven and fill with mushroom mixture.
- You really have to pack it in there!
- Garnish with parmesan and broil to melt or serve as is.
Notes
- While cleaning out the acorn squash, I like to scoop out a little bit of the flesh to create a nice deep bowl for the filling.
- Slicing a small piece of the backside of the squash creates a nice flat bottom for baking, stuffing a serving.
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