Now that fall is here, it is the perfect time to switch into seasonal eating: fall mode. Fall is when apples, squash and root vegetables are ripe. Our bodies begin to crave more warming foods and should crave less of the tropical fruits and cold drinks. Listening to your body and eating seasonal is one of your greatest defenses against illness.
There are few things we love more than heading to the farmers’ market and seeing a sudden change in our options. The acorn squash is one of those beautiful fall vegetables that can look exotic to some people. We want you to know your produce in and out and this delicious dinner is going to set you up for a world of creativity. What’s best of all is that you can buy a couple extra squash and set the table for a dinner part. Have friends that don’t like meat, rice or apples? Place everything in separate bowls and have a build-your-own squash bowl party!
Turkey and Cranberry Stuffed Acorn Squash
Preheat the oven to 400 degrees F.
Slice squash in ½, lay flesh down on a baking sheet sprayed with avocado oil and roast for 40 minutes.
Once there is about 10 minutes left on the timer begin to brown your turkey meat with the seasonings.
Sauté your garlic, onions, celery and cranberries and add in a splash of coconut aminos.
Pull the squash out of the oven, flip over & stuff with the vegetable blend.
Serve in the shell and top with your favorite dressing or serve as is.
This recipe was created by Ashlee Rowland. Ashlee is a certified Nutrition Consultant and wellness blogger with Simplholistic. She reaches busy moms, business women and college students who are in need of energy and a quick bite. Writing for local publications, educating her community and adventuring with her husband are her favorite things in life. Visit her at www.simplholistic.org and on social media @simplholistic.
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