Hi Everyone!

If you are looking for my latest workout you can find it here: 18-Minute HIIT Fat Burn: Cardio Blasting Body Sculpt Workout. If you’re here for a delicious & healthy recipe, you are at the right place! Posting this recipe is making me hungry!

This meal is delicious, healthy & filling. You can vary the seasoning for a different flavor. As the weather cools I like to add some spice to my food, so I used some green curry paste in this recipe for flavor and spice.

If you don’t have those items in your cabinet, or you just aren’t a fan of those flavors, don’t worry! You can substitute Olive Oil & Garlic, and even add some onion for extra flavor. Don’t like Shrimp? Use Chicken instead.  Vegetarian? Skip the protein or add some black beans for a non-meat protein alternative! It’s good to have options.

I originally planned to stuff my Squash with Quinoa. I was out of Quinoa, so that recipe will have to wait for another day.

Fall is a great season for squash, and I love to fill up on seasonal vegetables. One of my favorites is Acorn Squash. It’s easy to find at most Farmer’s Markets or grocery stores & it’s very simple to cook. It’s great any time, but it also makes a good festive addition to the Thanksgiving table. Plus, it’s very nutrient dense and is great for your immune system, and it’s pretty! I love meals with a lot of color (it’s a great sign that you are getting a wide variety of nutrients).

I’m a busy person, so I like recipes that are delicious and simple. If I am able to cook everything in one pan it gets bonus points, because I won’t have as much to clean up afterwards! This recipe is simple & doesn’t make a big mess.

With the photos below I have step by step directions, or you can use this handy print out. You can write in any modifications you make to the recipe. I tend to do some of my measuring by eye, so feel free to adjust the portion sizes for your needs. I’m a fan of leftovers, because I like taking it to work with me as a healthy and filling lunch the next day (or two days).

Enjoy! The recipe is below!
Melissa

Ingredients for Spicy Curry Style:

-Acorn Squash (1 Squash Makes 2 Servings)
-1 Tablespoon Tahini
-1 Tablespoon Green Curry Paste
-1 Cup Coconut Milk
-1-2 Cups Cooked Brown Rice (I made extra filling for leftovers)
-6-12 oz. Cooked Shrimp (tails removed) or Protein of choice (chicken, black beans, etc)
-2-4 Cups Fresh Baby Spinach

Ingredients for Garlic Shrimp & Rice Style:

-Acorn Squash (1 Squash Makes 2 Servings)
-1 Tablespoon Extra Virgin Olive Oil
-1 Tablespoon Minced Garlic (Vary to taste)
-Diced Onion (optional)
-6-12 oz. Cooked Shrimp (tails removed) or Protein of choice (chicken, black beans, etc)
-1-2 Cups Cooked Brown Rice (I made extra filling for leftovers)
-2-4 Cups Fresh Baby Spinach

Preheat Oven to 425 degrees F.

Cut Squash in Half & Remove Seeds.
Lightly Brush with Olive Oil & Sprinkle with Fresh Cracked Pepper.
Place Face Down on Baking Sheet.
Bake 20-25 Minutes or Until Easily Pierced with a Fork.

On the Stove heat your oil & spices of choice. (For Curry version, add Coconut Milk after Spices & oil are heated and stirred together).
If you are sautéing onions, thoroughly cook before adding garlic.
Add cooked protein of choice.
Stir in Cooked Brown Rice & Spinach.
Cook Until Spinach Wilts.
Remove from heat.

Take cooked Squash & Place in a Bowl. Fill with rice mixture.
Enjoy!