By: Ruth-Anne Penner
Fall is absolutely my favourite season. As a triathlete, Fall is when our training starts to subside and we enter into a time of active recovery. My favorite thing to do is go on nice long walks and enjoy the vibrant colours of the fall leaves.
Fall is also harvest time for our local farmers. Some of the best foods are available, like all kinds of squash. Acorn Squash in particular is beneficial to prevent diabetes, heart attack, and stroke by reducing the stress on the heart and blood pressure. This is also the reason why I added this recipe to the Fall Yoga and Nutritional Detox Program.
For many, Fall can be a bit stressful. Getting the kids off to school, and registering and driving them to their sports or music recitals can be overwhelming. But if we are not careful we can become human DOings instead of human BEings. Recovery and relaxation doesn't always mean sitting around and doing nothing. Purposefully spend quality time with the ones you love. There is nothing better that a healthy family can do is spend meal time together.
Give this Stuffed Acorn Squash recipe a try. I bet it will turn out to be a family favourite.
Stuffed Acorn Squash
- 2 acorn squash
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 red, orange, or yellow pepper, chopped
- 1 medium white or yellow onion, chopped
- 1/2 red cabbage, shredded
- 1 cup (or can) black beans
- 2 cups of spinach, kale, or collard greens, chopped
- Sea salt & fresh ground pepper to taste.
- Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
- Transfer the squash to a baking dish placing the squash halves cut-side-down in a baking dish. Pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish with foil and place the dish in the oven
- Roast the squash until very soft and tender when poked with a fork or paring knife, approximately 40 minutes.
- Prepare the filling while the squash is roasting, prepare the filling. Sautee the rest of the ingredients on low to medium heat using extra virgin olive oil.
- Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
- Re-cover the pan with the foil and bake the halves for another 15 minutes.
As a health coach my mission and purpose is to inspire lifelong positive changes for those who desire a transformation in health and life. If you like to speak with me for a FREE one-on-one session please take a few minutes to COMPLETE THIS HEALTH ASSESSMENT.