Thursday night, I usually make my power food recipe although this week, I made several appropriate recipes. The food is winter squash and for this week, I used acorn squash.
Power Foods: 150 delicious recipes with the 38 healthiest ingredients is the book, we are using. Each week, we take one of the power foods and make a dish, using it. For me, this has been an introduction to a few vegetables that are new to me and also, some that are staples. If you would like to join us, please contact the coordinator and creator of the group, Mireya - My Healthy Eating Habits.
Squash is something I make often. It is versatile and can be made plain or fancy. I have stuffed acorn squash, over the years, with different foods or just a little cinnamon and brown sugar.
I found this recipe online and although I changed aspects of it, I was still pretty true to the recipe. It just sounded so good the way it was.
Moroccan Style Stuffed Acorn Squash adapted
2 tablespoons brown sugar
spray olive oil
2 large acorn squash, halved and seeded
2 tablespoons olive oil
1/2 teaspoon minced garlic
1/2 zucchini, chopped small
1 carrot, chopped in small pieces
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup brown rice orzo which is gluten-free
1 cup vegetable broth
Cook acorn squash in microwave for about 7 minutes. At least, that is what it took for mine to cook through. I did heat it, in the microwave again, stuffed for another 90 seconds.
Scoop out seeds and put brown sugar in each opening. Spray lightly with oil.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, zucchini, and carrots, and cook 5 minutes.
Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the vegetable broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat.
Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
(I cooked the couscous first and put it aside.)
"Although winter squash has long been recognized as an important food source of carotenoids, only recently have research studies documented just how fantastic winter squash can be when it comes to these key antioxidants. For some groups of study participants, winter squash turns out to be the primary food source of alpha-carotene and beta-carotene in the entire diet! For lutein, zeaxanthin, and beta-cryptoxanthin (three other health-supportive carotenoids) winter squash also comes out among the top three food sources in several studies."
Please visit the other members of our group and see how they have used winter squash.
Alyce from More Time at the Table
Ansh from Spice Roots
Jeanette from Jeanette's Healthy Living
Martha from Simple Nourished Living
Sarah from Everything in the Kitchen Sink
and our newest member, Minnie from TheLady8Home.com
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