Acorn squash is a great fall vegetable to bake and roast. This squash does not inflame the gut and is full of B Vitamins, Vitamin A & C, Magnesium & Potassium.
Cut acorn squash in half and remove the seeds (as many as you want to make). Sauté zucchini (or cauliflower), with olive oil, dried cranberries, celery, salt and pepper. You can use shredded zucchini and riced cauliflower if you are short on time. Spoon this mixture into the halved squash. Bake at 375 degrees for about one hour or until done. Another option is to add quinoa to the stuffing. Be creative and add avocado and salad greens to the top before serving.
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