Celebrating 15 years in the Group Personal Training business finds us in the gym and also in the kitchen. Eating nutritionally sound wonderful tasting food while working hard physically in the gym is similar to riding a bike. You need both wheels spinning properly to work best.
In the month of November I am challenging each person to eat protein each time they eat during the day. It is going to be harder than you think. I've already answered questions like: "Is peanut butter a protein?", "How many eggs should I eat?", "What is the number of grams I am aiming for in each meal?".
To help you out, I'm giving you recipes that will help you achieve the challenge. These are two of my favorite ways to have acorn squash.
Over the Top Stuffed Acorn Squash
- 2 acorn squash, small
- 3 tablespoon olive oil, divided
- Salt and pepper, to taste
- 1 cup cauliflower rice
- 1 pound breakfast sausage
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 2 clove garlic, minced
- 1 bunch kale, chopped
- 2 apple, chopped
Preheat oven to 400°. Cut each end off squash and halve. Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
Meanwhile, make filling: in a large skillet over medium heat, cook sausage. Breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Add onion, apple, and celery. Cook until soft. Season with salt and pepper. Add garlic cook until fragrant, 1 minute more.
Add kale and cook, stirring frequently. Add cauliflower rice and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.
You can add variety by adding in mushrooms and green peppers or both to this as well. I ended up with extra filling. My family didn’t seem to mind as it disappeared before dinner was over.
Sausage Stuffed Acorn Squash
- 1 tablespoon olive oil
- ½ pound Italian pork sausage
- 1/2 onion, diced
- 1/4 cup red bell pepper, diced
- ½ cup marinara sauce, divided
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoon almond meal
- 2 clove garlic, crushed
- ¼ teaspoon oregano
- 1/4 teaspoon pepper
- 1 acorn squash, halved and seeded
- 1 cup water
Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add sausage, onion, and bell pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Add 1/4 cup marinara sauce, 1/4 cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Stir until well combined.
Transfer mixture to a bowl; drain and discard any excess grease.
Stuff each squash half with sausage mixture. Place trivet inside the pressure cooker pot and add water. Place stuffed squash halves on the trivet. Close and lock the lid; be sure vent is sealed. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method for 7 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Carefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese