Acorn squash is a super squash with its wide range of nutrients, vitamins and minerals. It is particularly dense in dietary fiber, with 9 grams of fiber per serving, while being very low in saturated fat. Acorn squash is a great source of vitamin c and thus a great immune booster. Your eyes and skin will also thank you after a serving of this delicious squash with its wealth of vitamin A. The vitamin a and beta carotene in acorn squash works as an excellent antioxidant for our eyes and skin.
Nothing speaks more of fall and winter then squash. Stuffed acorn squash is a warming favorite for the chilly air of fall and winter. Stuffed acorn squash can be eaten alone are enjoyed with a crisp cold salad. When it is cold outside and you want something warm and comforting you found your match.
- 4 small acorn squash
- 1 bag 11 ounces ground meat substitute
- 2 cups butternut squash , cubed
- 2 cups baby spinach , chopped
- 2 cups onion , chopped
- 2 cups purple cauliflower , small florets
- 1/4 cup nutritional yeast
- 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
- 1 cup vegan chicken broth
- salt and pepper , to taste
Preheat oven to 350 degrees F.
Slice acorn squash in half, scooping out seeds and discarding. Slice off small portion of squash bottom to keep squash from rolling.
In large bowl, mix all ingredients together until well combined.
Place all eight halves of acorn squash in foil lined casserole dish.
Cook covered squash for 60 minutes.
Eat and enjoy!