This stuffed acorn squash recipe is packed with seasonal flavors, anti-inflammatory benefits and essential nutrients for a healthy body.
By Jennifer Nicole Bianchini, MS, RDN | Published on October 21, 2024
5 min read
Credit: Jennifer Nicole Bianchini, MS, RDN
This delicious and nourishing recipe is packed with ingredients that provide anti-inflammatory benefits and support hormone balance. Featuring seasonal vegetables, it not only offers a burst of flavor but also a wealth of nutrition, antioxidants and vibrant phytonutrients, making it an excellent choice for promoting overall wellbeing.
With a high fiber content, this recipe is designed to promote gut health and aid in digestion, while helping to balance blood sugar levels. Being plant-forward, it brings a host of anti-inflammatory and antioxidant benefits that are key to supporting a healthy body. The inclusion of micronutrients and trace minerals such as iron, potassium, magnesium, zinc and selenium adds to its health-boosting properties. These minerals are essential for energy production, immunity and cellular repair. Rich in vitamin B6, the dish also supports metabolism, and the abundance of beta-carotene, a powerful phytonutrient, contributes to better eye, skin and immune health.
This stuffed acorn squash recipe serves as a perfect way to enjoy the bounty of the season while nourishing your body with a symphony of flavors and nutrients that help support long-term vitality.
2 Acorn Squash
1 tbsp Extra Virgin Olive Oil (seperated (use 1 tsp for acorn squash; use 2 tsp for mushrooms))
1/2 cup Quinoa (dried, equals approx. 1 cup cooked)
8 fl ozs Bone Broth (chicken flavored)
4 cloves Garlic (minced)
5 ozs Mushrooms (chopped)
1 1/2 cups Kale Leaves (chopped)
1/2 tsp Oregano (dried)
1 1/2 tsps Thyme (dried)
1 1/2 tsps Rosemary (dried)
1/4 tsp Ground Sage (dried)
1/4 tsp Sea Salt (to taste)
1 cup Chickpeas
1/4 cup Dried Unsweetened Cranberries
1/2 cup Walnuts (chopped)
4 ozs Feta Cheese (for dairy free option: use
plant based feta)
1. Preheat oven to 350 degrees F. Cut acorn squash in half, remove the seeds and brush with 1 tsp olive oil. Place acorn squash with flesh side facing down on baking pan. Bake until squash begins to soften (30-45 minutes). Once finished, remove from oven but keep oven on.
2. Cook quinoa according to package. Use bone broth in place of water.
3. Heat large frying pan on medium heat. Add 2 tsp olive oil and garlic. Cook for 1-2 minutes. Add mushrooms to the pan and saute for about 2 additional minutes. Add kale, spices and salt to taste. Cook for 1-2 more minutes.
4. In a large mixing bowl, add the cooked quinoa, mushroom and kale mixture, chickpeas, cranberries, walnuts and 3 oz feta cheese. Stir together and place evenly inside each acorn squash half.
5. Sprinkle remaining 1 oz feta cheese on the acorn squash and place back in oven for 8-10 minutes until hot and cheese starts to melt.
6. Serve as a meal or a side. Enjoy!
*For extra protein, you can add chopped tofu, ground turkey or chopped chicken sausage into the stuffing mixture.
Jennifer Nicole Bianchini is a registered dietitian, functional nutrition specialist, mind-body expert and certified yoga instructor. She is founder of Body to Soul Health, a boutique functional nutrition and lifestyle company specializing in gut health, hormone balance and mindful living. As the Creator of "Find Your CALM," Jennifer Nicole empowers women to reclaim their health and well-being through personalized, holistic nutrition and lifestyle techniques. Find her on IG @bodytosoulhealth or www.bodytosoulhealth.com
