Gluten-Free Recipe: Summer Stuffed Acorn Squash
Throwing a dinner party? This summer dish is the perfect combination of savory and sweet that is sure to please any guest!
- 2 acorn squash
- 1 cup walnuts
- 1 apple, chopped
- 1 cup cranberries
- 1/2 cup shredded coconut
- 2 shallots, chopped
- Coconut oil
- Fresh rosemary
- 2 cups cooked quinoa
Preheat oven to 400.
Cut squash in half and remove seeds and string.
Coat inside with coconut oil. Place rosemary in center. Sprinkle salt.
Bake for 30-35 minutes or until tender.
Heat coconut oil in skillet.
Add walnuts, apple, cranberries, shredded coconut, 3 rosemary sprigs, and shallots.
Let cook on low heat until squash is done.
Combine ingredients with cooked quinoa. Stir together with rosemary and salt to taste.
Spoon mixture into hollowed squash and bake for 10 minutes on 375. Top with shredded coconut and rosemary sprigs.
This recipe makes enough for 4 squash halves.
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