October 7
Recipe Corner: Southwestern Stuffed Squash
Recipes, Vegetarian
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One of the most versatile, iconic ingredients of the fall season is winter squash. However, it is often overlooked by the home cook because of its perceived lack of flavor, difficulty with peeling and cutting, and lack of experience beyond the baked with butter and brown sugar preparations.
Winter squash is one of the richest sources of plant based anti inflammatory nutrients such as omega 3s and beta carotein and also contains high levels of lutein & zeaxanthin for eye health and vitamins A & C for immune support!
With varieties such as butternut, acorn, sweet dumpling, spaghetti and delicata available at markets and produce bins, the sky's the limit on what yummy foods you can make. If prep is the issue, you can even find peeled pre-cut offerings!
You can roast cut-up cubes with savory herbs; stuff baked or steamed halves with savory or sweet fillings; use "spaghetti" strands as a gluten-free, lower carb base for pasta sauce; oven-fry delicata slices for a delicious alternative to french fries and even puree steamed or baked squash pulp to create moist, nutritious baked goods!
To get you started, check out the Southwestern Stuffed Acorn Squash recipe below. It is naturally gluten-free and easily adapted for vegetarian and vegan diets.
A healthy lifestyle begins in the kitchen, and squash is a GREAT place to start!
Until next time,
Eat Well. Be Well.
Mrs. Dornberg
Mrs. Dornberg
About the author
Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.
Tags
healthy cooking, Mrs. Dornberg, Open Content, produce, vegetables, winter squash