Stuffed Acorn Squash
This recipe is a fall favorite!
Root veggies are packed full of healing nutrients. Yellow squash is especially high in magnesium the relaxer mineral. The synergistic effects of eating whole organic foods is a powerful wellness and healing tool. Adjust the ingredients to your blood type for best results. Then SIMPLY ENJOY!
SERVINGS: Family of 4 for at least 2 meals
PREP TIME: At least an hour or more
COOK TIME: Cook until you can poke a fork easily into the squash from all sides
OVEN TEMP: 350 degrees
2 to 4 Acorn Squash
1 pound ground turkey, lamb or beef
1/2 chopped onion
2 to 3 cloves garlic
2 cups of chopped green veggies
4 carrots chopped
1 to 2 teaspoons ghee
2 cups of cooked noodles (I used organic rice noodle from Joy - look on Vitacost)
Preheat Oven at 350 degrees.
In medium sized sauce pan boil water and cook noodles according to package directions.
Using a large fry pan sauté onions until transparent in ghee, add a little salt to bring out the sweetness of the onion. Add garlic, green veggies and carrots sauté until tender. Remove from pan and set aside.
Put ground meat in pan and cook until browned.
Wash the Acorn Squash and cut top off like you would when you are making a Jack-o-lantern, set aside, clean out the seeds and other goop.
Combine cooked noodles, sautéed veggies, browned meat and spices in a large bowl. Stuff acorn squash with mixture (not all the mixture will fit, save what is left over, it will make another meal or two), place tops on and put in oven.
You will have leftover stuffing that you can combine with mayo (homemade of course) for a cold macaroni salad or make into a soup by adding broth.