A flavorful winter dish that’s equally tasty and delicious? Winter squashes like butternut, kabocha, and today’s highlight, acorn, are your answer. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for the low-calorie dish. “Acorn squash is an ideal lower-carb vegetable. It’s delicious sweet or savory—a great alternative to sweet potato mash! For an even lower-carb dinner item, stuff the squash with cauliflower rice, adding all your favorite veggies. Kabocha and acorn are the most similar to potato and sweet potato. Compared with the trending low-carb vegetables, stuffed kabocha and acorn are the best choices, with 11 grams and 15 grams of carbs, respectively. Either can be used in this recipe,” she shares. Learn the step-by-step directions for the seasonal meal below.
Stuffed Squash
Recipe Type:Lunch or Dinner
Dietary Info:Vegan/Keto/Gluten-Free/Nut-Free
Serving Size:2 (1 medium squash, serves 2)
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Ingredients:
ACORN OR KABOCHA SQUASH: (photos are of acorn squash)
1. Rinse squash and slice in half, from the stem to the base. Scoop out the seeds.
2. Drizzle with coconut oil and place on a baking sheet with the inside facing upwards. Bake at 400° F for 40-50 minutes.
LENTIL/QUINOA VEGGIE MIX:
– 1-2 tablespoons coconut oil
– Himalayan pink salt, to taste
– Black pepper, to taste
– Turmeric, to taste
– 4 garlic cloves, chopped
– 1/2 cup brown onion, chopped
– 1 cup purple cabbage, chopped
– 1 cup broccoli florets
– 1 cup carrots, chopped
– Quinoa/brown rice (follow package directions to cook)
– Mixed lentils (brown/red/green, follow package directions to cook)
– 1/3 cup sprouted pumpkin seeds
Instructions:
1. Add the coconut oil, salt, pepper, turmeric, garlic, and onion to a pan. Cook on medium heat for five minutes.
2. Add the remaining vegetables to the pan and cook, roughly 7-9 minutes.
3. Meanwhile, cook the rice and lentils.
4. Add the rice, lentils, and pumpkin seeds to the vegetable mix, stirring occasionally.
5. When the squash is fully cooked, remove it from the oven and fill with the vegetable mix. Enjoy!
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Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.