Who doesn’t love acorn squash, particularly when it’s chock-full of tantalizing ingredients including ginger, cinnamon and yummy veggies?
This Stuffed Acorn Squash with Spinach recipe is the perfect winter meal to thaw your bones, nourish your soul and push those pesky toxins OUT of your system. It’s stuffed with the rock star ingredient, spinach, which contains loads of fiber to help you release waste filled with toxins; flavonoids, which are warriors when it comes to cancer fighting; and antioxidants including selenium, zinc, magnesium and vitamins E and C.
It also contains ginger and garlic. Ginger combats fat cells to help you lose weight and it’s fantastic for nutrient absorption to help your cells get the vitamins and minerals they need. Even more, the garlic in this recipe will fight the cold and flu by boosting your immunity.
Let’s also not forget about the big daddy of the recipe – the acorn squash. Acorn squash is wonderful in the winter months and like garlic, it also boosts your immune system. It’s also a great choice for healthy carbohydrates, and its vitamins and minerals will make your cells smile (figuratively, of course). Acorn squash also has loads of potassium, which gives the heart a hand so it doesn’t have to work so hard and thereby lowers blood pressure.
Ready to rock with this recipe and release toxins? Here’s how to make it.
- Squash:
- 1 large acorn squash
- 1 Tablespoon coconut oil
- 1-inch piece of fresh ginger, peeled and grated (or 1 to 2 teaspoons)
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan pink salt
- Spinach:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 1 clove garlic, minced
- Pinch of Himalayan pink salt
- Dash of black pepper
- 4 cups spinach
- Preheat your oven to 400 degrees F. Slice your acorn squash in half from the stem to the tip. Remove the seeds with a spoon. Add the coconut oil, ginger, cinnamon, and salt to the flesh of the squash. Bake for 1 hour until the flesh of the squash is golden brown and begins to caramelize.
- While the squash is baking, prepare the spinach. Add the coconut oil to a sauté pan and add the chopped onion. Sauté the onion for about 5 minutes until onions are translucent and then add the garlic and cook until fragrant, making sure the garlic doesn't burn. Add in your spinach and sauté for another 3-5 minutes until the spinach has wilted. Add the salt and pepper to taste. Remove from the pan and serve inside the acorn squash. Sprinkle with salt before serving.
Get excited! 🙂
With joy and health,
