Roasted Acorn Squash
Fall in LA is tricky- last week we were in the 90s, this week we’ve been graced with a light sprinkle of rain and cooler weather, but blink an eye and it will be back in the 80s. But regardless of the temperature outside, I love eating seasonally. It helps my mind-body connection align better with the seasons of the year. With all the pumpkin treats you’ll also find all the squash varieties this time of year. I love roasting acorn squash because it cooks faster and you already have two halves- to feed you and another or to have leftovers on hand. Easy to stuff your squash with whatever you have on hand- quinoa, sauteed vegetables, but this time I used ground beef with some marinara. 9 grams of fiber per serving, full of vitamins (A, B, and C), and a clean carb source to nourish yourself to supplement those strengthening workouts at CompleteBURN!
-Angela of WholeHealthHabits
To cook acorn squash:
-cut squash in half
-scoop out seeds
-drizzle with olive oil and sprinkle salt and pepper
-bake for about 35 mins at 425 degrees
-1 lb ground beef
-3 cloves of garlic, minced
-1 yellow squash, diced
-1 zucchini, diced
-½ onion, diced
-½ jar of marinara sauce (no sugar added- check your labels!)
Sautee your beef and veggies together. Add sauce and simmer until cooked through. Add into your cooked acorn squash. Option to grate some fresh parmesan cheese and bake in the oven for an additional 5 minutes, or garnish with fresh herbs!