Some (huge) part of me loves hunkering down for the cooler months. This season mean more time by the fire, with a book, wearing cozy sweaters, and playing board games. Maybe this means I’m secretly an 85-year-old woman living in a millennial’s body, but maybe I’m OK with that.
One of my favorite parts of fall and winter is spending time in the kitchen creating wholesome, seasonal recipes. I love all of the winter vegetables and making “comfort food” that won’t ruin my wellness goals — like these fall comfort foods for vegetarians. My household tries to avoid excessive grain consumption, and increased veggies, the result being my favorite format of dinners: stuffed anything. Stuffed zucchini, butternut squash, these stuffed kale and bean sweet potatoes — name the veggie and I’ve packed it with goodies and served it as a meal.
So then I tried to include the much less popular cousin of the beloved butternut or spaghetti squash, and experimented with acorn squash. It is perfect for a foggy fall night and lasts forever to make GREAT leftovers — even served cold! Plus, acorn squash is more nutrient-dense than any of its other summer squash relatives. Score!
Acorn squash is loaded with vitamin C to boost the immune system, vitamin A for healthy vision and skin, and has more than 9 grams of dietary fiber! This is more than one-third of the daily requirement and helps to regulate blood sugar, diabetes, and digestion. Plus, hello, isn’t she so pretty?
To choose a ripe acorn squash, look for one with a dark green color, with a small patch of yellow or orange. The skin should be hard and the stem slightly withered.
For this recipe, slice the squash lengthwise, brush with olive oil and dust with nutmeg. Remember a little bit of this powerful autumnal spice goes a long way!
I chose to stuff the squash with ground turkey, as it is leaner than red meat and the subtler flavor lets the squash taste take center stage! Like all of my recipes, this is extremely forgiving in what you choose to throw in to the stuffing mixture. Consider adding red and green bell peppers, chopped onions, or sun-dried tomatoes. Those are some of my favorite bonus additions when I have them lying around the house.
But for the purposes of guiding you on a ready-to-follow recipes with little improvisation needed, I’ve literally stuffed this recipe with some of the best natural flavor agents around. Minced garlic and onion, sweet raisins, and a trio of fresh herbs like parsley, basil, and thyme. The aroma before you even start roasting will fill your senses and boost your anticipation of this meal.
As always, I’d suggest tossing any almost-moldy greens into the mixture right at the very end so they wilt slightly and blend in with the other flavors. I’m always looking for ways to hide any extra veggies!
If your tummy and nutritional choices allow, you may even want to top with crumbled feta cheese before drizzling with balsamic vinegar and serving for an extra flavor boost!
And one more favorite preparation tip? I’ve made this with sweet potato flesh combined with the turkey mixture. Having both acorn and sweet potato together makes it extra yummy!
Turkey and Herb Stuffed Acorn Squash
1 lb. ground turkey
3 cloves garlic, minced
1 small onion, minced
16 oz. baby spinach
3 celery stalks, chopped
1/4 cup raisins
1 tsp. parsley, chopped
1 tsp. thyme, chopped
1/2 tsp. basil, chopped
1/4 tsp. red pepper flakes
2+ tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1 Tbsp. unsalted butter or coconut oil
2 Tbsp. balsamic vinegar
1. Preheat oven to 450 degrees F and adjust rack to middle position. While it warms, brush the squash lightly with olive oil and dust with nutmeg. Place squash, cut-side up, on a baking sheet. Roast for 25 minutes.
2. Meanwhile, heat 1 Tbsp. oil in a large saute pan over medium heat. Brown the ground turkey. Add the diced onion, garlic, and celery, stirring frequently for 5-7 minutes until soft.
3. Stir in herbs, spices, and raisins. Add spinach and wilt 2-3 minutes. Add in butter or coconut oil and combine over medium heat.
4. Spoon filling into acorn squash and roast for 20 minutes. Drizzle with balsamic vinegar and serve.
ALSO TRY THESE PERFECT FALL MEALS
Recipe by Katie McGrath; Photos by Kacy Meinecke for DietsInReview.com
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
“Do you like cilantro?” was the subject line of an email I recently sent out to a few people coming to my home for dinner. A cilantro-hating ex-boyfriend taught me that when you dislike the herb, it’s with a passion. (To find out why, check out the “I hate cilantro” Facebook page with more than 13,000 likes, and the blog of the same name.)
If you fall into that camp, then you can stop reading now (or, continue, just to see what you’re missing). No matter how you feel about its taste, there’s no denying that nutritionally, it’s a bona fide super food. Here’s why:
Have you ever considered getting into the whole herb gardening thing? I certainly have, but as always, I need a strong resource to wrap my mind around what is the easiest and most beneficial thing to grow at home. I didn’t find this quickie guide, so I did the research and created one for us all. It turns out herb gardening is easy and a super healthy and cost-effective way to add heapings of extra flavor to your food. Here are the best greens to grow in an indoor or outdoor herb garden. All you need to get started are a few pots, a little bit of soil and some seeds!
Basil is super easy to grow at home. All you need is some seeds and the sunlight. Basil is so versatile—use it in soups and salads or make pesto with it. It works great in Italian dishes (obviously) and it can add a fun flavor blast to stirfrys too! Basil is also awesome for clearing your skin and mellowing your stress. Who knew?
My personal food philosophy is that it has to be healthful, flavorful, and no more complicated than is necessary. I genuinely enjoy cooking for my family; it’s not a task to me. That doesn’t mean I’m not busy and I don’t have to find ways to save myself time, but I’ve made the type and quality of food we eat a priority, so that means I cut corners in other ways.
The Dutch Oven roasted chicken is my “microwave dinner,” if you will. I can give up less than two hours (often on a weekend) to roasting this bird and have more than just one meal. So when I pay a hefty price for the free-range, feel-good chicken I’m getting my money’s worth for sure.
It’s not just any dried out, salt and pepper roasted chicken though. This thing is singing with flavor with plenty of juices to make you forget that whole white meat vs. dark meat debate.
And forget asking for seconds. No one can have them because I’m making a second dinner with this chicken.
The trick is to all that flavor and juice is to stuff this chicken full of flavor agents, things that offer plenty of good flavor without jamming it up with salts and fats. Fresh herbs, oranges, apples, garlic, onions, and whole peppercorns are my go-to flavor agents. These give the chicken a subtle flavor that makes it delicious enough to eat on its own, or save to use in other meals throughout the week. (more…)
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
Ever notice how hard it is to find a whole grain in a restaurant? That’s why I was surprised—and thrilled—to see “Toasted Farro” on the menu of Washington D.C.’s highly acclaimed Blue Duck Tavern. Farro is an ancient form of wheat grown in the Middle East and Italy; it’s a wild ancestor to the cultivated wheat we use now.
I loved the dish—it was both chewy and hearty. The mild-tasting grain was infused with flavors of lemon and herbs. I managed to wrangle the recipe, below, from Chef Sebastien Archambault. A stickler for using fresh, local ingredients, Archambault grew up in France and Texas and has worked with world-famous chefs such as Alain Ducasse. I guess that unusual upbringing is what it takes to put whole grains on the menu! (more…)