Happy Friday all!! I hope everyone is having a great day and is ready for a long weekend cause I know I sure am. Yesterday I posted a few meals that I owe recipes on so I decided I’ll share one of those with you today. It was one of my favorite meals I had and extremely filling, the stuffed acorn squash. While being on Advocare I’m trying to eat as clean as possible which includes a lot of lean proteins and complex carbs coupled with an abundance of vegetables. The more I’m making the meals the more I am noticing that they look like meals I see on other healthy living blogs. Especially the ones where I wish I could have the bloggers body… wait a second so they aren’t just blessed with that body they have to work for it including their diet?! AHHH HA!
Ok I digress, back to my squash, it is a perfect fall or winter dinner that uses the actual squash as the serving dish. Super easy to whip up and can be altered to fit your eating style, meat/no meat/chicken etc. Below is how I made it, please excuse my horrible measurements as I was just going on taste.
- 1 Acorn Squash
- 1 Sausage Link
- 1 Cup of Cooked Brown Rice
- 3 Leaves of Dried Sage (if working with pre ground it would be about 1/8 tsp)
- 1 Sprig of Rosemary (if working with pre ground it would be about 1/8 tsp)
- ¼ Tsp of Thyme
- 2 Cloves of Garlic
- Few Dashes of Worcestershire Sauce
- Salt and Pepper
- Olive Oil
Preheat your oven to 375 degrees and line a baking pan with some foil. Cut your acorn squash in half and clean out the insides, if you want to save your seeds I have an awesome recipe coming up for baking them while your acorn squash cooks. Dab some olive oil onto a paper towel and then run the paper towel over the insides of the acorn squash, then place the halves face down and put them into the oven for about 50 minutes or until you can poke them easily through with a fork.
While your squash is cooking take your sausage link and remove it from the casing and brown it in the pan over medium heat. If you don’t want to use sausage then you can use about ¼ cup of ground beef/turkey/chicken, a small can or a handful of mushrooms, or a small chicken breast or thigh and just get them into small pieces fully cooked. After whatever insides you have chosen are fully cooked remove any water or fat from the pan and then add your cup of cooked rice. This can also be changed up, if you want to use couscous, quinoa, farro, barley etc. it is a totally versatile recipe and will work fine, just make sure it is already cooked. After you add your grain incorporate it into your choice of meat and turn the heat down to low to let them warm together.
While your mixture is warming up finely mince your Sage, Rosemary and Garlic (if you are using pre ground herbs then you will just mince the garlic) and add them to the rice mixture along with a few dashes of Worcestershire sauce to moisten the mixture a tad. Then salt and pepper to your liking, I ended up using a lot more salt than I normally would so it would contrast nicely with the sweetness of the acorn squash, but taste to figure out what you would like. Continue to warm on low heat while the squash cooks so the flavors have time to work together but aren’t cooking together.
After your acorn squash has cooked remove from the oven and flip them over, taking caution because there has been some steam built up under these while you flip them. Fill the cavity of each acorn squash with your rice mixture half in one and half in the other. I didn’t have much of a cavity in my squash so I scooped a little of the squash out to make some more room and then just ate the scooped squash plain. If you want to top your squash with some grated parmesan cheese I bet that would be fantastic but I’m not eating cheese right now so I didn’t.
Bake the stuffed squash in the oven for another 10 minutes and then remove to serve. These can be eaten in one night or can be eaten half one night and then half for lunch the next day like I did. I hope you enjoy them as much as I did!
Happy Friday all and GO PATRIOTS!!