If you're a lover of all things squash, this recipe is for you!
Packed with nutrition: Recipe details
- The pairing of acorn squash and cinnamon is perfection: both are sweet to the taste, with a slight peppery spice, but unlike other sweet foods, help maintain healthy blood sugar levels.
- The base of the sauté is a blend of the immune-supportive oyster and shiitake mushrooms, which can be substituted out for other edible varieties if desired, like maitake or portobello.
- The hearty kale adds a crisp texture and slightly savory flavor to the otherwise sweet dish, and is high in indole-3-carbinol to support healthy hormonal balance.
- The celery adds freshness and a heaping boost of luteolin, a type of flavonoid that is a potent antioxidant. And, the small pinch of ginger gives the whole dish a hint of spice, and aids digestion.
Cinnamon-Spiced Stuffed Squash
· 1 acorn squash
· 2 tbsp coconut oil
· 6 ORGANIC INDIA Cinnamon Capsules (contents only)
· 1/8 tsp ORGANIC INDIA Ginger Powder
· 2 cups kale, chopped
· 1 cup Brussel sprouts, halved
· ½ cup oyster mushrooms, coarsely chopped
· ½ cup shiitake mushrooms, coarsely chopped
· 1 celery stalk or ½ cup celery, chopped small
· 1 apple (with the skin), diced small
· 3 pinches Himalayan sea salt
1. Preheat the oven to 350 degrees F.
2. Cut the acorn squashes in half lengthwise. Remove the seeds.
3. Fill a glass-baking dish with a little water (about 1 inch) at the bottom and then place the halves in the dish, flesh-side down into the water. Let cook for 30 mins. or until the flesh is soft.
4. Heat a large skillet over medium heat. Add 2 tbsp. coconut oil to the pan. Then add the ginger powder and the cinnamon powder and mix into the oil for about 1 minute, careful not to burn the spices.
5. Add the Brussels sprouts, sautéing until tender. Once tender, add the oyster and shiitake mushrooms, sautéing for several minutes. Add in the kale, celery and apples.
6. Add sea salt and black pepper to taste.
7. Once the acorn squashes are tender, remove them from the oven. Scoop the sauté mix into the center of the acorn squash. Add fresh cilantro on top for garnish, serve and enjoy!
About the Author
Andrea is a food justice activist, feminist, alternative health media producer, community organizer, certified nutrition therapy practitioner, and “moments embosser” (those who make regular moments pop). She was home schooled until high school, of which she attributes her insatiable curiosity, out-of-the-box-approach, and general poor taste in clothes. She loves meeting new people, especially the unapologetic beautiful weirdos, and has decided that her next professional calling is to write a sexual health rock opera, coming to a stage near you. Andrea currently works too many jobs, but they share one common mission: bringing people she knows, and those she still has yet to meet, dignity, joy, and love through food and community.