Stuffed Acorn Squash
There is a reason that squash is the quintessential fall vegetable. They’re hearty, abundant, and absolutely delicious. This recipe calls for the sweet, mild acorn squash variety that turns into a beautiful golden brown when roasted. You can even eat the skin!
Acorn squash is easy to digest and is an excellent remedy for acidosis and conditions of the stomach, spleen, liver, and blood. It is wonderfully high in Vitamins A, E, C, B-complex, and beta carotene, iron, zinc, calcium, and potassium which are vital for a healthy and strong immune and nervous system. The carotenoids are especially beneficial for protection against heart disease, breast cancer, and macular degeneration.
Acorn squash is also known to help reduce inflammation which is excellent for conditions such as asthma, fibromyalgia, and arthritis. It’s creamy and comforting qualities can help satisfy a variety of cravings while still properly nourishing the body and soul.
Preheat oven to 400°.
- Fill a baking tray with ½ inch of water and place the squash in the tray, cut side down. Bake for 25 to 30 minutes until tender when pressed.
- In a medium pan, sauté the onion and garlic in coconut oil over medium high heat until translucent and fragrant, approximately 5 minutes.
- Add the cranberries, sea salt, and black pepper. Continue to cook over medium heat, stirring occasionally, until cranberries are soft and plump.
- Add the walnuts and honey, stirring frequently until walnuts turn golden brown. Remove from heat.
- When the squash are cooked through, remove them from the oven and drain any remaining water from the pan. Flip the squash halves right side up and fill the centers with the cranberry filling.
- Sprinkle the edges of the squash lightly with coconut sugar and return to the oven for 3-5 minutes more until the sugar has browned.
For more amazing recipes and information on the healing powers of food, check out the New York Times Bestselling book Life-Changing Foods.
This item posted: 21-Nov-2016
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