Apple Stuffed Acorn Squash (V, GF)

by Kelli & Brad

vegan apple stuffed acorn squash

We recently discovered that we really like acorn squash. We love squash in general, and acorn is no exception. It’s also fun to work with because it can provide a really great-looking meal presentation. The only thing better than plain squash is matching it up with mouth-watering flavors, colors, and textures. That’s exactly what this recipe does. Hold on to your taste buds, cause it’s good!

Apple Stuffed Acorn Squash (V, GF)
Ingredients
  • 2 small acorn squash, about 6 inches in diameter each
  • 2 Granny Smith apple, peeled, cored and sliced
  • ⅓ cup walnut pieces
  • ⅓ cup fresh, roughly chopped cranberries
  • ¼ cup brown evaporated cane juice (raw cane sugar) or real, organic maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • Extra Virgin Olive Oil
Instructions
  1. Directions:
  2. Preheat oven to 350° F.
  3. In a small bowl, mix together the apples, cranberries, walnuts, brown sugar, nutmeg and cinnamon. Set aside.
  4. Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds.
  5. Boil the acorn squash halves for 15 minutes.
  6. Fill the hollowed squash with the apple mixture, and lightly brush the rest of the squash that's visible with olive oil.
  7. Set squash halves on a jelly roll pan and bake for 40 minutes.
  8. Remove from the over, transfer the squash to a serving dish, and serve immediately.

 

Note: For phase 2, 3 or 4 of the Clean Eating Healthy Detox Diet omit brown sugar or maple syrup.

Health Benefits:

Acorn Squash has large amounts of vitamin A (as beta carotene), vitamin C, potassium, manganese, folic acid and even some omega 3 fatty acids (as ALA). Acorn squash is also a good source of fiber. The antioxidants (vitamins) neutralize free radicals in the body and help prevent cancer. Folic acid helps prevent heart attacks and strokes, and it is critical to nerve and brain health.

Apples help protect bones (both with boron and a flavanoid called phloridzin), help prevent Alzheimer’s, help prevent many types of cancers (with antioxidents from vitamins, phytonutrients and flavanoids like quercetin and naringin, and also from fiber and pectin), lowers bad (LDL) cholesterol, and lowers your risk of asthma and diabetes.

Cranberries help fight and protect from bacerial diseases, act as an anti-inflammatory, and prevent the growth and spread of certain cancers.

Walnuts are high in protein, omega 3 fatty acids (as ALA), fiber, B vitamins, magnesium, and Vitamin E (great antioxident).

Walnuts help reduce the risk of heart disease, cancer, and even lowers bad (LDL) cholesterol.

About the author...

 are the dynamic duo behind the creation of Fooduciary. We started this site because we care about others and want to help as many people as we can. All we have to say is, thanks for being here. And send us a note any time. We love hearing from our readers.

{ 6 comments… read them below or add one }

Shirley January 29, 2011

We LOVED the black bean, sweet potato enchiladas. Can’t wait to try the apple stuffed acorn squash.

Reply

Brad February 3, 2011

Haha. Glad you liked them. Those are a personal favorite. And the squash…that’s a new entry on my top five list.

Reply

Kristina February 7, 2011

Hey! I love your site. Shane D. is a friend of mine and told me about it. I have R.A . and have a hard time finding good recipes. Do you have any favorites? I’m going to try some of yours this week. Really excited!

Reply

Kelli February 9, 2011

Hi Kristina, I’m glad you like the site! I’m sorry to hear about your RA, though. Is it active, or are you in a remission right now (or somewhere in between)?

It’s hard to pick out any favorites of the recipes we have up so far, but I love the Sweet Potato Black Bean Enchiladas, and I’m eating the Indian Curry tonight (which I also love). This acorn squash recipe is amazingly delicious (try with the maple syrup), and surprisingly filling. And of course all the desserts are favorites, but I try to pace myself. 🙂

I’d love to hear your opinion on foods: Are there any specific ones you try to avoid? What makes a good recipe (in your opinion)? What have you found helps your RA?

We’re working to get more recipes up as quickly as possible.

Thanks for your comment and I hope to hear from you again,

Kelli

Reply

Kristina February 16, 2011

Hi, so i’m not sure if I’m in remission. My knuckle is always big but the pain is 100 times better then when I first found out I had it so I’m really happy. I’d love to say I avoid certain foods but I eat just about everything. I try and eat pretty clean but I’m one of those “eat your feelings” kind of person. I love eating healthy but I don’t find a lot of recipes I’m crazy about so I eat everything plain. I was really excited to find your site and try the recipes. I have most of them to make still but they all sound great! I tried the breakfast one and LOVE it! Thanks for having such a great site

Reply

Kelli February 27, 2011

Thanks, Kristina. I’m so glad your pain is much less. I hope you’re enjoying the recipes. We’re trying to get a little more settled here in New Zealand / Australia, and I will get more great-tasting recipes up soon. I know it makes a huge difference and is easier to stick with eating something with flavor! Hang in there and I’ll try to keep helping any way I can. 🙂

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