Stuffed acorn squash is a perfect thing to make if you have leftovers. You can virtually stuff it with almost anything. I had left over black rice and cooked chickpeas in the fridge, so that’s what I used. This was something that I quickly threw together, so I am just going to talk you through this recipe…
Cut and seed the squash. Rub the inside with olive oil and salt, can also sprinkle a little cinnamon. Make rice according to package. Roast squash in the oven at about 375 for 30 minutes or until tender. Remove and let stand while you get the stuffing side of the equation together.
For the stuffing:
Sautee garlic in olive oil, add cooked chickpeas, add cooked rice (salt and pepper) turn off the heat and add about 3 cups of fresh spinach. Stir in cranberries, pistachio nuts chopped scallions and chopped italian parsley. Spoon into the cooked acorn squash. Drizzle with good strong olive oil and balsamic vinegar.
Just a Few Nutritional Nuggets:
Acorn Squash is high in vitamin A, niacin, folate, thiamine, vitamin B6, vitamin C, magnesium & potassium. It is also high in fiber and rich in antioxidants that protect our cells and prevent DNA damage.
Spinach is rich in calcium, manganese, selenium, zinc, vitamin A, vitamin C, vitamin E, vitamin K. Vitamin K helps with nervous function and brain function. Spinach is best paired with foods high in vitamin C to help with calcium and iron absorption. Spinach is also 3 times more nutritious if you cook it. It’s hard for our bodies to completely breakdown the nutrients of raw spinach.