3 Reasons Your Body Will Love Acorn Squash
It’s acorn squash time. Anything that can be served as a meal in its shell makes me happy. More importantly, any food that is as functional as acorn squash makes me happiest! When I say functional, I mean the nutrients in the squash itself provide an army of defense for our bodies! Here are three reasons your body will love acorn squash.
1) It’s a flu fighter: Acorn squash is fairly high in vitamin A. This vitamin plays a role in boosting our immunity, in part, by keeping the areas of our body that would otherwise be easy access for a cold or flu, well-guarded. Vitamin A keeps the cells around our mucous membranes strong. Our eyes, nose and mouth get a healthy boost with just one serving of acorn squash!
2) It’s high in fiber: One acorn squash has over nine grams of fiber, which helps out with digestion. This much fiber also plays a role in regulating blood sugar levels.
3) It stresses you less: Acorn squash is a good source of potassium – which plays a role in reducing anxiety and stress.
Not sure how to cook with acorn squash? I gave the recipe below a shot and it was a hit! I’m not s huge fan of cheese, but a little bit was perfect sprinkled on top.
Stuffed Acorn Squash with Sage Polenta Ground Turkey
Print recipe
| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 55 minutes |
| Total time | 1 hour |
| Allergy | Milk |
| Dietary | Gluten Free |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Occasion | Thanksgiving |
Ingredients
- 3 Acorn Squash
- 2 tbsp. Extra Virgin Olive Oil
- 1 c. Onion, diced
- 2 Cloves Garlic, crushed
- 1 lb Ground Turkey
- 1/2 tsp. Cumin
- 1 tbsp. Sage
- 3/4 c. Polenta
- 2 c. Chicken Stock
- 1/2 tsp. Sea Salt
- 1/2 tsp. Ground Black Pepper
- 1/4 c. Cheddar Cheese
Note
This is a really easy and healthy recipe that hits the spot on a cool autumn evening. Serve with a mixed green salad, and you're set!
Directions
| Preheat oven to 400 degrees. Slice the acorn squash down the middle. Seed and rub the flesh with a little bit of olive or coconut oil. Place on a baking sheet, flesh side up, and bake for 40 to 45 minutes. | |
| Heat olive oil, add onion and garlic. Saute over medium heat until onions are translucent. Add turkey and brown. Add sage and cumin, mix thoroughly. Add chicken stock and bring to simmer. Add polenta, continuously stirring until mixture is thick. Remove from heat. | |
| Remove squash from oven and let stand for two minutes. Spoon a generous amount of mixture to the middle of the squash. Sprinkle with a small amount of cheese. return to oven for ten minutes, or until cheese is melted and beginning to bubble. Remove from oven. Let stand for a couple minutes. Serve and enjoy! |
