Savory Stuffed Delicata Squash

by Judy Griffin on November 18, 2012

Life starts all over again when it gets crisp in the fall. ~ F. Scott Fitzgerald

As we bid farewell to summer there is so much to love about Fall.  New beginnings, beautiful colors, crisp days, and cool nights are  just some of the things I love about Autumn. I love the scrumptious fall fare that nourishes our bodies and help us flourish. The beautiful array of squashes, pumpkins, sweet potatoes, and carrots are just bursting with beta carotene, vitamin A,Vitamin C, plentiful nutrients that offer you vibrant health.  Beets and all of those hearty Cruciferous vegetables like kale, Brussels sprouts, turnips, and broccoli abundant in autumn also offer our bodies bountiful nourishment.

With a new schedule it’s a great time to get back on track and embrace those healthier habits you might have let go of after all that Summer Lovin.  To help support you in this endeavor I am offering a 2 week Fall Flourish online program that embraces seasonal fresh foods to reclaim your vitality and help you look and feel fabulous.

Eating nutrient dense flavorful foods will surely help you thrive but this Fall Flourish will also encourage you to look at the ways in which you nourish your body, mind, and spirit.

For example, I wake up each day to a cleansing cup of warm water and lemon followed by a nutritious Green Juice, and then move on to nourishing meals and snacks throughout the day.  I set my own office hours so I fit in yoga, a run on the beach, a dive in the ocean,  or a bike ride  in addition to my daily hats as a Mom, wife, and Nutrition & Lifestyle Coach. I find it is key to make time to enjoy family and friends.

Now for a chance at winning a free spot in my Fall Flourish please share how you nourish yourself each day, daily actions you want to start, or share the challenges  keeping you from flourishing.

Be sure to check out the savory recipe below and enjoy!

Savory Stuffed Delicata Squash

1 cup of Black Quinoa (you can use red or white)
4 Small Delicata Squash
Seeds of ½ a Pomegranate
½ cup of chopped pecans
1 avocado cut into chunks
Celtic or Himalayan Sea Salt & pepper to taste
1 tsp cinnamon
¼ cup of chopped cilantro
1 Tbsp of olive oil
1 Tbsp of lime juice

  1. 1.Cut squash in half lengthwise. Scoop out and discard seeds.(see note) Brush olive oil on each half and sprinkle with salt and pepper. In a glass  baking dish, roast cut side down at 400 degrees for 30 minutes.
  2. While squash is roasting, rinse & bring quinoa to a boil in a pot with 2 cups of water. Once boiling simmer covered for 10-15 minutes.
  3. Add pomegranate seeds, avocado chunks, pecans, olive oil, lime juice, salt, pepper and cinnamon to quinoa mixture.
  4. Spoon quinoa mixture into roasted squash halves & serve.
This makes 4 plentiful servings or 8 healthy portions if you serve in halves.

*Roast the discarded seeds in the same baking dish. Just add salt & bake. Makes a delicious and nutritious snack.



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