This dish of creamy, stuffed acorn squash, arrives fancy, tastes like comfort food, and has so many great nutrients.
Served in the picture below with a Hearty Balsamic Leak Salad.
Is Acorn Squash Healthy?
According to Organic Facts, there are 7 incredible benefits with this awesome squash. These benefits are cancer prevention, boosted immune system, eye healthy, skin protection, bone strengthening, reduced blood pressure, balanced bodily fluids, improved digestion, proper circulation, and regulation of blood sugar and cholesterol.
That article goes on to say that “acorn squash has significant levels of vitamin C, vitamin A, thiamin, pantothenic acid, and other B-Family vitamins. Its range of minerals is truly impressive, including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium.”
Is Cauliflower Healthy?
The short answer: YES! The longer answer is coming in a full blog about this amazing vegetable
Notes:
Why we use Pink Himalayan Salt, Avocado Oil and Liquid Aminos.
Fun addition: Savory Tofu Bites mixed into the creamy stuffing, or Crunchy Garbanzo Beans
| Prep Time | 45 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 1 Acorn Squash Cut in half; deseeded
- 1 cup Cooked Organic Brown Rice
- 2 cups Cauliflower
- 8 cloves Garlic
- 1 Yellow Onion cut into chunks
- 1 cup Frozen Organic Carrots and Peas
- 1/2 cup Almond Milk
- 1/3 cup liquid aminos
- 1 tsp Pink Himalyan Salt scale to taste
- 1 tsp Avocado Oil
- 1 cup Water (substitue organic vegetable stock for a heartier flavor)
Ingredients
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- Preheat the oven to 400 degrees. Wash the acorn so that you can eat the skin. Cut the acorn in half, deseed it (you can rinse the seeds and bake them as a snack for later). Place the acorn face-down on a lightly oiled baking sheet and cook for 30 minutes or until soft.
- In a large sauce pan sauté the onion and garlic in avocado oil until lightly browned and fragrant. Add water, cauliflower, liquid aminos, and salt. Simmer until cauliflower is cooked and soft - approximately 12 minutes. Pour all of the saucepan ingredients into a blender and blend until creamy. Return to the pan and add the almond milk. Add the cooked rice, frozen peas and carrots. Stir over medium heat until the peas and carrots have warmed up. Dish the creamy filling into your roasted acorn halves and serve!
Optional: top with fresh organic basil or cilantro.
If you're open to soy protein, you can mix in some Savory Tofu Bites to the creamy stuffing.
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