OTM x 6
Odd Romanian DL 3 x 10 @ 35%
Even : Strict Press x 5 @ 80%
20 KB swing (32/24)
30 Sit up
50 Double under
Stuffed Acorn Squash
by Coach Courtney, RD
Acorn squash is so pretty to look at with its "flowered" ridges and bright colours once cut open and much like the kabocha squash, can be made savory or sweet! I went for a twist both elements in this dish, but feel free to experiment with flavours.
This recipe was made smaller, but could easily be doubled to accommodate more servings. The use of apple in the recipe brings about a sweet touch with fibre, but can be omitted based on preference. I used extra lean ground beef here, but ground turkey, chicken or lean sausage would all taste great. Try topping the stuffed squash with grated parmesan cheese for an extra punch and added fats!
Portion sizes will vary with the size of the squash you use. For reference and purposes of this recipe, I took into account a 100g serving of the baked squash.
6 ounces extra lean ground beef
bell pepper (100g), diced
gala apple (120g), diced
2 handfuls fresh spinach
1 acorn squash, halved and seeds scooped out
dash of cinnamon
salt and pepper to taste
Preheat the oven to 400F. While the oven is heating up slice your squash in half horizontally, scoop out all of the seeds and place on a baking sheet.
Sprinkle salt, pepper and cinnamon on the squash, baking in the oven for 25-30 minutes (depending on the size of the squash), or until it is soft enough to pierce with a fork.
While the squash is baking, cook the extra lean ground beef in a pan adding the diced pepper, spinach and apple once the meat is cooked through.
Once the squash is done, divide the mixture evenly between the two halves and add any additional desired toppings (such as cheese). Place back in the oven for 5 minutes to heat through.
Serve and enjoy!
Yields: 2 Servings
Search Vitality Stuffed Acorn Squash for the filling to add the recipe to MyFitnessPal for your tracking.