Stuffed Acorn Squash

Baked Acorn Squash with Cranberry Walnut Wild Rice



Cut squash in half & scoop out seeds. Sprinkle with cinnamon. Place cut side down on baking sheet and bake at 350 for about 30 mins. (or til fork tender)
Cook wild rice according to package directions. *for more flavor, try cooking it in vegetable stock instead of water.
Toss rice with your favorite herbs, black pepper, dried cranberries and chopped walnuts.
Fill squash “bowls” with rice mixture. Serve with a nice green salad & you’re set!
Easy and delicious!
Health Benefits:

No single food provides a greater percentage of certain carotenoids than winter squash.

You may think of winter squash as a very starchy vegetable – about 90% of its total calories come from carbohydrate, and about half of this carbohydrate is starch-like in its composition. However, recent research shows that all starch is not the same. The starch content of winter squash brings along with it some key health benefits. Studies now show that these starch-related components in winter squash have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.

The combination of antioxidant and anti-inflammatory compounds in winter squash that have shown this food to have clear potential in the area of cancer prevention and cancer treatment.

Winter squash has an amazing phytonutrient content.

Winter squash is an excellent source of vitamins A and vitamin C. It is also a very good source of enzyme-promoting manganese and digestion-promoting dietary fiber. In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B2, vitamin B6, magnesium, potassium, copper and vitamin K.

Eat Healthy & Thrive

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