The winter squash comes in many shapes, sizes and colors. They tend to be deeper in flavour than the summer varieties. Regardless of the type they all seem to be quite similar in their nutrient value and they are a nutrient dense food. Their polysaccharides have an anti-oxidant and anti-inflammatory, anti-diabetic and insulin regulating properties. They also contain carotenoids, vitamin C, beta-carotenes, B vitamins and omega 3 fatty acids. The Acorn Winter Squash is a classic. Sweet and nutty like the butternut squash with a hint of peppery flavour to it. Best baked and good for stuffing! So this recipe would make a very healthy balanced meal during these cold winter days and nights.
- 1 table spoon coconut oil
- 8 oz ground turkey
- 1/2 cup chopped onion
- 1 cup chopped celery
- 2 cups wild rice
- 1/4 cup goji berries(cranberries or cherries),chopped lightly
- 1/2 teaspoon sage
- 1/2 teaspoon dried rosemary
- top with pecan
- salt and pepper to taste
- Cook wild rice separately and cut tops off of 2 acorn squash.
- Take out seeds and bake at 375 in a frying pan.
- Put oil and brown onions, add turkey and brown.
- Add chopped celery and cook, combine with wild rice, seasoning with salt and pepper and add goji berries.
- Take squash out of oven when just tender.
- Mould stuffing with hands or combine with fork and stuff the squash.
- Top off with pecans, place back in oven and cook until very warm.
- Serve with fresh greens.