HEALTHY PALEO STUFFED ACORN SQUASH RECIPE

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PALEO STUFFED ACORN SQUASH RECIPE

This Paleo Stuffed Acorn Squash Recipe is one excellent meal. For most of us, acorns are just playthings of forest critters like squirrels and raccoons, always banging them on stones for the purpose of opening , usually to no avail (no small thanks to the Ice Age franchise for imprinting this image to our then young minds). In short, this is a tough nut to crack.

But acorn is not only impressive on the outside shell, as its inside is a powerhouse of vitamins, nutrients, and health benefits. It is a good source of protein and fiber, as well as complex carbohydrates, vitamins, and minerals like niacin, vitamins B6, B12, folate, thiamin, riboflavin, iron, calcium, phosphorus, magnesium, manganese, copper, sodium, zinc., and the list goes on. It is lower in fat compared to other nuts and legumes.

And don’t even start us with with squash, making this Paleo Stuffed Acorn Squash Recipe a hearty, energy-giving meal.

PALEO STUFFED ACORN SQUASH RECIPE

HEALTHY PALEO STUFFED ACORN SQUASH RECIPE
 
Ingredients
Instructions
  1. Preheat your oven to 400o F.
  2. Grease a 9x13-inch glass baking dish with coconut oil.
  3. Cut the squash sides down and place it in the dish afterwards.
  4. Bake until squash is tenderized, which would take for about 35 to 40 minutes.
  5. Remove from heat and allow it to cool while cooking in the cauliflower rice.
  6. Leave the oven turned on.
  7. While baking the squash, cook the cauliflower rice at the same time.
  8. Using a medium saucepan, bring the broth to a boil over high heat.
  9. Add the cauliflower rice and onion in the pan.
  10. Flavor with salt and return to a boil. Then reduce heat from high to medium-low heat.
  11. Cover the saucepan and cook until the cauliflower rice is tender, for about 35 to 40 minutes.
  12. Remove rice from heat and stir in oil to coat thoroughly.
  13. Toss the garlic, raisins, cilantro, cumin and turmeric.
  14. Using a spoon, scoop out the squashes, leaving ¼ inch of the flesh along its skin. This is to create squash bowls that will be filled on later.
  15. Remove the seeds.
  16. Put the scooped-out squashes back in the dish, and cut it sides up.
  17. Mix altogether the squash with the rice and fold it in with the use of a spatula until well blended.
  18. Equally divide the rice mixture in the squash bowls and press it in to create a smooth surface.
  19. Dice the pine nuts and equally sprinkle among the squashes. Press them into the rice mixture using your fingers.
  20. Sprinkle with cayenne pepper.
  21. Bake furthermore until the mixture turns slightly brown, for about 10 to 15 minutes.
  22. Serve warm

 

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