This acorn squash recipe is perfect for this cold, fall weather we are having. It is also perfect for all you custom cleansers because it can be altered so many different ways to fit and satisfy different customized food plans! For example, squash and brown rice are both a starch, so make sure to measure out the amount you are eating. OR If you need an additional fat, add a fifth of an avocado on top!
photo creed: the cozy apron photo creed: the cozy apron
Ingredients:
  • 2 acorn squash
  • 2 tbsp olive oil, divided
  • Salt
  • Fresh cracked black pepper
  • ¼ onion, finely diced
  • ¼ lb ground turkey
  • 2 cloves garlic, minced
  • Pinch of cumin
  • Pinch of cayenne pepper
  • Pinch of cinnamon
  • ¾ cup cooked brown rice
  • ½ cup black beans
  • ¼ cup cherry tomatoes, quartered
  • 2 tablespoons fresh cilantro, chopped, divided use
  • 1 green onion, chopped, for garnish
  Preparation:
  • Preheat the oven to 400 degrees, and line a baking sheet with foil. Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don’t take too much off). Cut the stem part off to create another flat surface, again making sure to not cut too much off. Next, cut the squash in half widthwise, in the center, creating 4 halves; scoop the seeds and insides out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half; place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on. While the squash roasts, cook the ground turkey by placing a medium-size non-stick pan over medium-high heat. Once the meat starts to brown, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine. In another pan, add 1 tbsp olive oil. Once hot, add in the onion, and saute for about 2 minutes. Then, add in the cooked ground turkey to the onions.  Next, add to the ground turkey and onion mixture to the the cooked brown rice, the black beans, the quartered cherry tomatoes, and the chopped cilantro. Combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm. Once the squash is cool enough to handle, spoon equal portions of the turkey/rice mixture into the cavity of each squash half, and place the halves back onto the baking sheet and into the oven to bake for an additional few minutes