White Bean-Stuffed Squash
3 medium acorn squash, halved and seeded
3/4 cup chopped onion
2 cloves of garlic, minced
2 Tablespoons extra virgin coconut oil
2 Tablespoons extra virgin olive oil
4 Tablespoons tomato sauce
10 cups of chopped spinach leaves
1 15-ounce can of white beans, drained
½ cup of sliced black olives
1 cup of mozzarella cheese, shredded
sea salt, to taste
black pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Cut the squash in half, lengthwise, from stem to end and remove the seeds and stringy insides. In a baking pan, add about ¼ inch of water to the bottom of the pan and place each squash half in the baking pan, cut side up. Brush the insides of the squash with the olive oil and sprinkle with some salt and pepper. Bake for about 1 hour and 15 minutes or until the squash is soft and tops are slightly browned.
While the squash is baking, heat the coconut oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes. Stir in tomato sauce as well as a dash of salt and pepper. Stir in the chopped spinach and cook until tender—about 3 to 5 minutes. Add the beans and black olives. Stir gently and heat through, then remove from heat. When squash is done, remove from the oven and fill the squash with the bean mixture. Top with shredded mozzarella cheese. Broil filled squash until cheese melts—about 1-2 minutes. Serve.
Recipes courtesy of Extraordinary Health Team