You know the old Skittles slogan “Taste the rainbow”? Eating the rainbow is about more than just candy! It means you’re choosing a variety of different colored whole foods throughout the day. The more natural colors on your plate, the better! Sorry Skittles, we’re talking about beautiful blueberries, leafy greens, butternut squash and other natural colors that provide a variety of nutrients to the body.
Fruits and vegetables get their color from naturally occurring pigments which are essential for good health. These important nutrients also known as antioxidants, include beta-carotene, lutein, lycopene, and vitamins A, C and E (Not all antioxidants impart color, but eating a colorful range of foods helps you get them all). Source: https://www.wholekidsfoundation.org/
Our bodies benefit from having variety! A well balanced meal looks like a rainbow of colors and food groups. We need veggies, fruits, and protein as much as we need carbs. One delicious dinner that my whole family enjoys is a yummy Stuffed Acorn Squash! It’s a great mix of vegetables, protein, whole grains and fruit. Savory herbs tie everything together and the squash shell boats are a fun way to mix up the dinner routine! I love spooning a little bit of squash, quinoa, and squash all together for the perfect bite!
Sweet & Spicy Sausage Stuffed Acorn Squash Recipe
- 2 Acorn Squash
- 2 T coconut, olive or avocado oil
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 lb ground pork or grassfed beef
- 1 gala apple, chopped
- 1 yellow onion, diced
- 1 T coconut, olive or avocado oil
- 1 T 100% apple juice
- 1 T fresh rosemary, chopped (or 2 T dried)
- 1.5 tsp cinnamon
- 1 tsp fennel seeds
- 1 tsp ground sage
- ½ tsp ground cumin
- Salt and pepper to taste
- 1 cup cooked quinoa
- Preheat oven to 375.
- In a small bowl, combine coriander, cumin, cayenne, sea salt and pepper.
- Cut acorn squashes in half. Scoop seeds out and discard. Place on a parchment-lined baking sheet. Pierce flesh-sides 5-10 times each with a fork. Brush with oil, about ½ Tbsp per side.
- Generously season the acorn squash with the spice mixture. Bake for 45 minutes or until fork tender.
- Meanwhile, heat a skillet over medium heat with oil. Add the onions and season with salt and pepper. When onions start to brown, add chopped apple, cinnamon and apple juice. Saute until apples start getting tender (6-7 minutes). When apples become slightly tender, remove onion and apple mixture from heat and set aside.
- Turn up the heat to medium high, add the ground meat and spices to the pan. When meat becomes close to done, add the apple and onion mixture to the pan and cook thoroughly. Stir in cooked quinoa.
- When acorn squash is done, stuff with meat mixture and enjoy!