Filled with Goodness

The first subtle breeze of autumn is beginning to turn, which means it’s time to shift from cooling foods to warming foods as the season changes. This hearty recipe for stuffed acorn squash is a concoction from my own kitchen, but inspired by many good recipes that use squash as a base for any nutritional goodies. Acorn squash is high in fiber and low in fat and contains immune boosting vitamins, including C, A, and several B-family nutrients. It has a cornucopia of minerals, many of which contribute to muscle and tissue health and growth, fluid balance, bone health and improved blood pressure. Follow this recipe, or dream up favorite ingredients to include with this fall gem.

Acorn Squash Delight

Ingredients

  • 1 acorn squash (the rind of a ripe acorn squash is hard and not easily pierced)

  • 1.5 tablespoons butter or coconut oil

  • 1.5 cup cooked organic black beans (or your favorite variety of beans)

  • ½ cup red salsa

  • 2-3 tablespoons jalepeno peppers

  • ½ cup cheddar or pepper jack cheese (optional)

Preparation

Acorn Squash

To prepare the squash, you can use a slow cooker or a conventional oven.

Slow cooker

  • Cut the squash in half and scoop out the seeds

  • Perforate the squash with a fork or knife several times. Put butter or coconut oil in the hollow of the squash half

  • Put 2 or 3 tablespoons of water in a slow cooker

  • Place each half of the acorn squash rind down (the orange part should face up)

  • Put slow cooker on low heat and let cook 4 to 6 hours

Oven

  • Preheat oven to 350 degrees

  • Cut the squash in half and scoop out the seeds

  • Perforate the squash with a fork or knife several times. Put butter or coconut oil in the hollow of the squash half

  • Put 2 or 3 tablespoons of water in a slow cooker

  • Place each half of the acorn squash rind down (the orange part should face up)

  • Cook about 40-60 minutes until the meat of the squash is tender

Assembly

  • Once the squash is cooked, place desired amount of beans in each half of the squash

  • Sprinkle cheese on top (if desired)

  • Place back in oven until cheese is melted (if slow cooking, add the cheese about 30 minutes before eating)

  • Garnish with salsa and peppers on top

Serving Data

Serves: 2, Per Serving – Calories: 484; Carbohydrates: 58; Protein: 23g; Fat: 20g; Sodium: 445mg; Fiber: 26g

Recipe Source

Sandra’s Kitchen 2016