Fall is a wonderful time of the year as the seasons are changing so do the vegetables! Acorn squash has been around for hundreds of years, and well known for their nutrients high in antioxidants, Vitamin C, Vitamin A, and other essential phytonutrients. Winter squash can sometimes get a bad reputation for their 18 grams of carbohydrates per 1 cup, but the steady release of sugars inside of our digestive tract after the squash is eaten indicates the squash to be a low glycemic, nutrient-dense vegetable.
Wild games such as elk, bison, goat, quail, and venison usually have not been chemically altered or fed GMO grains; and have lived wildly, grass-fed, and humanely. Bison is a great source of protein, iron, B 12, niacin, zinc, and selenium. Bon Appétit!
Serves 2 stuffed acorn squash.
1 Acorn Squash
12 Oz Ground Bison or Grass-Fed Beef
1 tbsp Coconut Oil or ghee
1 small Onion, chopped
½ Cup Celery, chopped
2 Cups Beet Greens, chopped (Can Substitute for Kale)
1 tbsp Fresh Rosemary, minced
4 Fresh Thyme Sprigs, minced
2 tsp Fresh Sage, minced
¼ tsp Nutmeg
1 tsp Fennel Seeds
1 tsp Cinnamon
1 tsp Himalayan Sea Salt
Ground Pepper and Himalayan Sea salt to taste
- Preheat the oven to 375 Degrees and line a baking sheet with parchment paper.
- Cut the acorn squash down the middle. (top to bottom) Spoon out the seeds.
- Place the acorn squash flesh down on the baking sheet and cook for 30 minutes.
- While the acorn squash is cooking you can prepare the stuffing.
- In a large skillet over medium heat add the coconut oil, onions, and celery. Sauté for about 5 minutes.
- Add the bison to the skillet and cook until no longer pink inside.
(Notes: Bison is leaner than beef, so there should not be any grease to drain out. If there is a lot of greases left over than drain all but 1 tbsp before adding the spices and beet greens.)
- Next, add the beet greens and spices. Cook for just a couple more minutes to break down the greens, but not all the way.
- Once the Acorn Squash is done cooking at 30 minutes you can flip it over and add the stuffing.
- Cook the stuffed acorn squash for 15 minutes in the oven at 375.
- Serve as is or with a drizzle of balsamic.
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