Delicious Fall Recipe
I just love autumn. Along with the crisp weather, low humidity, and absence of mosquitoes comes winter squash!! One of my favorites is the carnival squash! I love its sweet nutty flavor and as an added bonus, the health benefits of this delicious squash are plentiful!
The vegetable is rich in Vitamin A, Vitamin C, Carotenoids, and other powerful antioxidants.
Vitamin A plays a critical role in maintaining healthy vision, neurological function, healthy skin, and more.
Vitamin C (also known as ascorbic acid) helps the body form and maintain connective tissue, including bones, blood vessels, and skin. Vitamin C helps to repair and regenerate tissues, protect against heart disease, aid in the absorption of iron, prevent scurvy, and decrease total and LDL (“bad”) cholesterol and triglycerides. Research indicates that vitamin C may help protect against a variety of cancers by combating free radicals, and helping neutralize the effects of nitrites (preservatives found in some packaged foods that may raise the risk of certain forms of cancer).
Carotenoids have an immense value for human health, and many people are seeking ways to incorporate these health-brimming compounds into their diet. Nutritionists, physicians, and health organizations all recommend a diet high in antioxidants, including those that are derived from carotenoids. Here are 5 of the most pronounced benefits of carotenoids: eye health, cardiovascular health, male fertility, skin health, and carotenoids contain metabolites know for combating tumor development!
This month I’d like to feature one of my all-time favorite recipes, I make it a few times every fall and have served it many times at my healthy eating classes! Here down to your local farmers market or area grocer and pick some up today – I promise you’ll be glad you did!
RECIPE OF THE MONTH
Roasted & Stuffed Carnival Squash
Prep Time: 10 minutes
Bake Time: 60 minutes
Roasted Carnival Squash
2 Carnival Squash
4 tsp. Organic Butter or Ghee
4 Strips Pastured Bacon (nitrate free)
1 lb. Grass Fed Ground Beef, pork, or turkey
1/2 Medium Yellow Onion
3-4 Cups chopped fresh spinach
1 Clove Garlic, Crushed
1 tsp. Sea Salt
1/2 tsp. Black Pepper
Cut squash in half. Scoop out seeds. Add 1 tsp. ghee to the cavity of each squash half and coat evenly. Sprinkle with garlic salt and pepper.
Roast, cut side up, on parchment paper lined baking sheet at 400° F for approximately 60 minutes or until a fork inserts easily into the flesh.
In skillet fry up bacon, remove liquid fat and transfer bacon to cutting board. Cut bacon into chunks and set aside.
Dice onion and add to skillet along with protein option (beef, pork, or turkey). Cook on medium-high until browned and onion is soft.
Add chopped spinach, garlic, salt and pepper. Stirring frequently until spinach has wilted approximately 1 minute.
Fill each roasted squash half with stuffing and top with bacon.
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