Sweet and savory come together in this Stuffed Butternut Squash. Follow the recipe provided or choose your own favorite vegetables for the filling and experiment with your favorite pure spices, keeping the recipe fat-free. The Stuffed Butternut Squash halves stay well in the fridge for a few days; you can easily reheat them in the oven when you’re ready and sprinkle them with fresh parsley.
This delicious recipe is one of over 75 recipes in the new book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.
Winter squash (including kabocha, acorn, delicata, and butternut): is loaded with nutrients that our livers can easily store. High in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.
Cauliflower is often avoided by thyroid patients because it’s labeled “goitrogenic,” cauliflower is in fact one of your thyroid’s best friends, as it helps the thyroid fight off EBV and contains trace mineral boron to support the entire endocrine system. Cauliflower also contains phytochemicals that can stop the thyroid from shrinking during the atrophy that can occur from long-term overmedication with prescription thyroid hormones.
Stuffed Butternut Squash
1 large butternut squash, halved and seeds removed
2 1/4 cups cauliflower florets
1/2 cup diced onion
2 garlic cloves, minced
1/4 cup finely diced carrot
1 cup chopped mushrooms
1 celery stalk, finely chopped
1/2 teaspoon dried thyme
1/2 tablespoon pure maple syrup
1 tablespoon chopped parsley; more for garnish
1/2 tablespoon lemon juice
Preheat oven to 400°F/200°C.
Line a baking tray with parchment paper. Place the squash halves on the baking tray. Roast in the oven for 40 to 50 minutes, depending on the size of the squash, until very tender when pierced with a fork. Add the cauliflower florets in a food processor and pulse until you get a coarse, rice-like texture. Set aside.
Place a skillet on medium-high heat. Add the diced onion and cook for 3 to 5 minutes, until translucent, adding a bit of water if needed. Add the garlic, carrots, mushrooms, and celery. Cook for 5 to 10 minutes, until the mushrooms and carrots are soft. Remove and place in a bowl. Add the cauliflower rice to the vegetable and mushroom mixture together with the dried thyme, maple syrup, chopped parsley, and lemon juice. Mix well.
When the butternut halves are tender, fill them to the brim with the filling. Place them back in the oven to roast for 5 to 10 minutes. To serve, arrange the halves on a platter or individual plates. Garnish with fresh parsley.
Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.
This item posted: 16-Nov-2020
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