This veggie stuffed acorn squash is filled with warm vegetables including mushrooms and kale. Add cauliflower rice for a complete gluten free, paleo, and vegan meal in one bowl, or rather, one squash!

While we don’t have much of a change of season in Los Angeles, we do have a continuous change of produce. One of the healthiest things you can do for your body is to eat with the seasons.

I love peaches in the summer (hello peach turmeric bowl), but you’re not going to see me eating that in the winter. Fruits and vegetables are the most nutritious and easiest for your body to digest, when they’re fresh and locally grown.

So you know what I’ve been seeing all over the farmer’s market lately? Acorn squash. That why I have a recipe for a veggie stuffed acorn squash today.

Acorn squash is a great immune booster and the fiber keeps digestion in balance.

It has a lot of Vitamin C and the Vitamin A is great for vision and skin.

The antioxidants in acorn squash also help with cancer prevention.

The acorn squash has a nice, small size, which means you can scoop it out and use it as a serving vessel - an edible one.

Don't eat the skin though - not that you could get your spoon through it.

Luckily the skin is hearty enough that it will keep your veggie stuffing ingredients together.

The stuffing for your acorn squash can vary.

You can use a gluten free grain like quinoa or you could keep it paleo and grain free with cauliflower rice as the base.

Kale and mushrooms mixed nicely with the quinoa or cauliflower rice, but choose your favorite vegetable and enjoy this wonderful fall dish of a veggie stuffed acorn squash.

Veggie Stuffed Acorn Squash
{Gluten Free, Vegan, Dairy Free, Paleo Option}

Serves 4

Ingredients

• 2 acorn squash

• 8 ounces cremini mushrooms, thinly sliced

• 1 tablespoon coconut oil

• 1 shallot, minced

• 1 garlic clove, minced

• 1 bunch of kale, back rib removed and coarsely chopped

• 3/4 cup cooked quinoa (instructions here) or grain free cauliflower rice (recipe here)

• 3-4 tablespoons of favorite fresh spices - basil, oregano, thyme

• Salt and pepper to taste

Instructions

1. Preheat the oven to 375. Split the squash in half from stem to bottom, scoop out the seeds and discard. Take a fork and poke a few holes in the skin. Grab a rectangular baking dish and fill with about 1/4" of water and place squash, cut side down. Bake until soft, about 30 minutes.

2. Meanwhile, add the coconut oil to large skillet over a medium heat. Sautee the shallots and garlic for 1-2 minutes, until fragrant, then add the mushrooms and season with salt and pepper. Allow the moisture to run off from the mushrooms and once dry and golden, add the kale and stir. Place a lid on top of the pan to allow the kale to steam. When the kale has wilted, remove the lid and take it off the heat. Add the quinoa or cauliflower rice and desired spices and combine.

3. When the squash are soft, remove from the oven, season with a little olive or coconut oil and salt and pepper, and then fill with the quinoa-veggie mixture.

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