This Stuffed Acorn Squash Is the Perfect High-Protein, Nutrient-Dense Fall Dinner

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Transform seasonal produce into a protein-packed dinner with this stuffed acorn squash recipe.

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Acorn squash is one of those foods that is so striking when ready and silver that was born to be the center of attention, or at the least his table. The only thing holding back the main course is its natural state lack of protein (ie, it does not quite have the resilience to sustain it alone once the meal is over).

Fortunately, the founder of Indigikitchen, Mariah Gladstone, has a solution for that as stuffed acorn squash, demonstrating how in the last episode of Good + GOOD, the show Well, cook with us. She filled acorn squash with bison, wild rice, onion, garlic and spinach for a dish that is as balanced nutrient honestly do not need to combine it with anything else.

“This recipe is ideal for fall because we are using a delicious winter squash and sweet and we are filling it with bison and wild rice both wonderful indigenous ingredients,” says Gladstone. Bison is particularly important for many Native American communities as a source of food and spiritual connection; the animal was hunted into near-extinction by the U.S. army and settlers during the 1800s to subjugate Indigenous peoples. “By utilizing bison in our recipe today, we’re sending the message that we want bison returned to the ecosystems that they have been taken from,” she notes.

The wild rice—another Indigenous ingredient Gladstone used in last week’s episode—in the dish brings healthy carbs to the table. Registered dietitian  Patricia Bannan, RDN, Mentioned above + good which is one of the most nutritious choices rice there. “It is high in protein, low in fat and sodium, a good source of fiber, and provides vitamins and minerals,” he said.

Of course, spinach, garlic, onion and come with their own advantages as well; Spinach is a particularly good source of fiber and iron while garlic is linked to reducing inflammation and support the immune system.

“Winter squash is nice because it has a tough skin that helps you keep for weeks and months and months,” says Gladstone. So if you end up not using what you bought to make this dish, you will have plenty of time to use them in the future, an important victory sustainability. (By the way, the pumpkin itself is full of benefits, including fiber and vitamin A.)

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