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Fall squash recipe

With Fall on the doorstep, it’s a great time to sample the delicious seasonal foods that Autumn has to offer. Squash is one of my favorites because it’s easy to cook and lends itself to many different recipes and interpretations.

One of my favorite Fall recipes is veggie stuffed squash. This is a light and mild yet flavorful vegetable dish that’s easy to prepare and makes a delicious centerpiece to a warm autumn meal. This recipe is also packed with immune boosting foods and ingredients. The recipe below makes two servings.

Ingredients

  • 2 Acorn Squash, Halved and Seeded
  • Filtered Water
  • ½ Cup Carrots, Diced
  • ½ Cup Red Bell Pepper, Diced
  • ½ Cup Onion, Diced
  • ½ Cup Zucchini, Thinly Sliced
  • 2 Cloves Garlic, Minced
  • Cold-Pressed Coconut Oil
  • Sea Salt (optional)

Directions

Preheat oven to 350 degrees F. Cut the squash in half and put the halves into a backing dish (open end up). Pour ½ cup of water into the dish and place into the oven and steam for 12 minutes.

In a frying pan over medium heat, melt one teaspoon of coconut oil. Then add the diced carrots, bell pepper, onion, sliced zucchini and garlic into the pan. Add 1 or 2 Tablespoons of water and lightly steam-fry for a few minutes, stirring frequently.

Pack the steamed vegetables into the squash halves and bake for 20 minutes or until squash is tender. Remove from oven, add sea salt to taste and enjoy!

To your best health,
Michelle

Microbiologist and Natural Health Expert


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