Boost your immunity with Stuffed Acorn Squash and Spinach

Who doesn’t love acorn squash, particularly when it’s chock-full of tantalizing ingredients including ginger, cinnamon, and yummy veggies? Plus the ingredients reduce inflammation and increase your immunity.

This Stuffed Acorn Squash with Spinach recipe is the perfect winter meal to thaw your bones, nourish your soul and push those pesky toxins OUT of your system. It’s stuffed with the rock star ingredient, spinach, which contains loads of fiber to help you release waste filled with toxins; flavonoids, which are warriors when it comes to cancer-fighting; and antioxidants including selenium, zinc, magnesium and vitamins E & C.

It also contains ginger and garlic. Ginger fights fat cells and helps you lose weight plus reduces inflammation. Ginger is also fantastic for nutrient absorption and helps your cells get the vitamins and minerals they need. Even more, the garlic in this recipe will fight the cold and flu by boosting your immunity.

Let’s also not forget about the big daddy of the recipe – the acorn squash. Acorn squash is wonderful in the winter months and like garlic, it also boosts your immune system. It’s also a great choice for healthy carbohydrates, and its vitamins and minerals will make your cells smile (figuratively, of course). Acorn squash also has loads of potassium, which gives the heart a hand so it doesn’t have to work so hard and thereby lowers blood pressure.

Ready to rock with this recipe and release toxins? Here’s how to make it.

STUFFED ACORN SQUASH WITH SPINACH

Serves 2

Squash

1 large acorn squash

1 tablespoon coconut oil

1-inch piece of fresh ginger, grated (OR 1 to 2 teaspoons)

1 teaspoon cinnamon

Pinch of sea salt

Sautéed Spinach

1 tablespoon coconut oil

1 small onion, chopped

1 clove garlic, minced

4 cups spinach

BAKE THE SQUASH. Preheat your oven to 400°F for 10 minutes. Slice your acorn squash in half from the stem to the tip. Remove the seeds with a spoon. Add the coconut oil, ginger, cinnamon and sea salt to the flesh of the squash. Bake for 1 hour. Serve with sautéed spinach.

PREPARE SAUTEED SPINACH. Add 1 tablespoon of coconut oil to a sauté pan. Add chopped onion and garlic. Sauté for 3 to 5 minutes. Add washed spinach. Sauté for another 3 minutes. Remove from the pan and serve with acorn squash.

For more recipes in the Real FOOD Program – click here.

Love, Beth