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Stuffed Acorn Squash

Fall = Pumpkins, Gourds and SQUASH!

Happy Fall! It’s time for those delicious squash to make their way onto your plate. They are rich in beta carotene—a big cancer fighter. I hope you enjoy my stuffed acorn squash recipe.

Stuffed Acorn Squash Recipe

  • 1 acorn squash, baked
  • 1/2 cup grass-fed ground turkey, cooked
  • 1/4 cup quinoa, cooked
  • 1-2 garlic cloves, pressed
  • 1 teaspoon dried basil
  • 1/2 – 1 teaspoon Celtic sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika,
  • Red pepper strips

Bake the acorn squash at 400 degrees for 45 minutes, or until tender.  The easiest way to cut the squash in half is to bake it for about 20 minutes whole.  Remove from the oven, cut in half, and scoop out the seeds, then return to the oven to bake until completely cooked through.  If you add a little water to the baking pan, it will speed the baking process.  While the squash is baking, cook the ground turkey and quinoa in separate pans.  When cooked, scoop the turkey and quinoa into a bowl and add the salt, cumin, basil, and paprika. Stir until well combined.  Scoop half the mixture into each half of the acorn squash.  Top each squash with several red bell pepper strips.

Serves 2

From The Juice Lady’s Living Foods Revolution

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