The arrival of Labor Day means summer is on its way out. No more sticky days in the NYC heat, but a few more hot ones wouldn’t surprise me.
As fall approaches, the seasons are changing once again. Although this time around, the change is more subtle.
From a healthy food standpoint, fall is my favorite time of year. In my opinion, the leaves can’t turn red soon enough (judging by my most recent recipe posts). I can already smell the cinnamon & apples and taste the sweet potato pie. I’ve even added some pumpkin spice to my morning coffee.
One of my favorite fall recipes is Stuffed Acorn Squash. Widely considered a seasonal favorite, acorn squash is an eye healthy source of vitamin C and beta-carotene.
Keep in mind, there’s no one way to perform this recipe. That said, be creative and add your own special flare as needed.
- 4 acorn squashes (one per person)
- 1 cup wild organic rice
- 3 cups chicken stock
- 2 bunches fresh thyme (chopped)
- 2 bunches cilantro (chopped)
- 1/2 cup shredded cheese (pick your favorite)
- 1 shallot (chopped thinly)
- 1 teaspoon sea salt
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 tablespoon coconut oil (melted)
Preheat the oven to 350 degrees. While the oven heats, cook the rice and chicken stock in a saucepan. Bring the contents to a boil, then simmer until the rice is fluffy and most of the liquid is soaked up.
Next, cut off the top of the squashes, then cut them in half and scoop out the seeds. Use the coconut oil to cover the squashes, then add an appropriate amount of sea salt & pepper. When finished, place the squashes on an oven safe pan.
Mix together the rice, onion, garlic, thyme, cilantro, turmeric and a little more sea salt & pepper. When appropriately mixed, spoon it all into the squashes. It should come to form a bit of a mound.
Finally, bake it all in the oven for about 40 minutes, or until the squash is nice and tender. Add the shredded cheese as soon as you remove it from the oven so it melts on top.