Our favorite time of month is when Steph lets us know our recipe of the month is ready! This month we are excited to introduce the perfect seasonal recipe that we know you'll love. Here is a little bit more on our Stuffed Acorn Squash, from Steph Kay herself.
One of the most important aspects of eating well, is ensuring that you are eating with the seasons. As the seasons begin to turn and we head into the cooler months, our dietary needs begin to change. No longer do we need as much of the fresh fruits and berries, but our bodies require more warming foods to help us adjust to the cooler climate. Fortunately, each season offers a new array of beautiful fresh produce, and this is a great time to start experimenting with new ingredients and flavours. Not only does eating seasonally ensure that you are consuming the freshest and most nutrient dense produce, but it supports your body’s natural nutritional needs. Winter vegetables such a squash are an excellent source of immune supporting vitamin A and C, which are important for preventing colds and flus, and also help to create comfort meals like warming soups and stews.
Although butternut is the most popular of the squash family, the other members are not to be forgotten. Acorn squash look exactly what you would expect it to look like; acorns! They are typically smaller in size than other types of squash, with a dark green shell and bright orange interior. The skin on acorn squash is difficult to peel when raw, so acorn squash are best cooked in order to scoop out the sweet flesh or, in this case, used a vehicle for a delicious stuffing.
This Stuffed Acorn Squash recipe was created to be a quick and simple weeknight dinner that you can whip up with a few ingredients on hand. Rice was used in this recipe to ensure that it was naturally gluten-free but you could use any combination of grain and vegetables you like. The bacon is really the star of this dish providing all of the flavour, and an all natural cooking fat for the vegetables to keep the dish macronutrient balanced with a source of protein, carbohydrates and fat. Plus, the mixture of colours and textures in this dish help ensure that it is absolutely gourd-geous!
Gluten-Free, Dairy-Free Serves 4
Time: 45 Minutes Difficulty: Medium
truLOCAL + Stephanie Kay Nutrition