Stuffed Pomegranate And Sunflower Acorn Squash

//Stuffed Pomegranate And Sunflower Acorn Squash

pomegranate-acorn-squash-smMake sure this delicious recipe is on one of your holiday plates! It’s soooooooo good! I saw a similar recipe somewhere once and loved it, but in typical Jenny fashion, I didn’t go searching any websites for recipes. I’m too impatient to follow a recipe, so it’s funny that I write them. Instead, I did my best to recall the ingredients and then ran to the store. Really, it could not have turned out any better with a recipe. I always know I have success when my husband is reaching around me grabbing at the food, making yummy sounds before it’s even all put together. He was enjoying the filling before I got in and stuffed in the squash or sprinkled with lovely pomegranates. Don’t you feel sorry for my family having to try out all my recipes? It’s a rough life! Ha.

This recipe is very filling and can be the main course on your plate. Here is it, healthy and delish!

Disclaimer: I feed a large, hungry family and we always seem to have guests. So, cut my recipes in half if you are not feeding a bunch. We also love leftovers for lunch the next day!

Baked Acorn Squash

Acorn Squash-1 per 2 people you are serving

Purchase your favorite variety of acorn squash and bake per sticker directions on the squash. I used green acorn squash this time with directions to split the acorn in half, remove seeds, and place a cut side down in a baking dish with 1/4 to 1/2 inches of water at the bottom. Cook at 375 degrees for 40-45 minutes. Then remove from oven and flip cut side up to cool a bit and stuff.

Stuffing

7  cups cooked quinoa
2 cups raw pumpkin seeds (They are called pepitas and are greenish brown and not fresh seeds out of a pumpkin.)
1 tsp ground cumin
1/2 tsp granulated onion
1/2 tsp granulated garlic
1 tsp pink Himalayan salt
1 pomegranate

Cook your quinoa and add all your ingredients, except pomegranate, in a large bowl and mix thoroughly with a spoon. The green acorn squash I used were about the size of 3 of my fists when whole. I filled each side of the cooked squash with about 1 cup of stuffing. Slice your pomegranate open, remove the seeds, and sprinkle them on top of your stuffing. It’s so pretty and so yummy! Enjoy!

My goal is to teach others a way to eat in which they can prevent and even reverse all modern disease. I especially hope moms will change what they feed their kids to prevent future pain and suffering. It's so simple. Let's do this!

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