This recipe can be served as the main dinner entrée along with a simple salad, or used as a side dish for fish or chicken.
Cut squash in half and bake flesh side down at 350 for 30 minutes.
While squash is baking, sauté garlic, mushrooms and onions in the coconut oil until soft.
Add in spinach till it wilts and cooks through. Then toss in the walnuts and mix through.
Turn off heat.
When squash has cooked about 30 minutes, take out of oven and scoop out most of flesh.
Mix into sautéed veggies. Season with salt and pepper.
Take squash/veggie/walnut mixture and evenly distribute into middle of the scooped-out squashes.
Place back in oven and cook another 20 minutes until squash is cooked all the way through.
Remove from oven and eat!
Additional Notes:
This can be made into a non-vegetarian dish by adding in ground turkey or grass fed ground beef. This would be yummy too.
Check out our Unbelievably Delicious Stuffed Acorn Squash Blog Post.
Ingredients
Directions
Cut squash in half and bake flesh side down at 350 for 30 minutes.
While squash is baking, sauté garlic, mushrooms and onions in the coconut oil until soft.
Add in spinach till it wilts and cooks through. Then toss in the walnuts and mix through.
Turn off heat.
When squash has cooked about 30 minutes, take out of oven and scoop out most of flesh.
Mix into sautéed veggies. Season with salt and pepper.
Take squash/veggie/walnut mixture and evenly distribute into middle of the scooped-out squashes.
Place back in oven and cook another 20 minutes until squash is cooked all the way through.
Remove from oven and eat!
