This is a sampler of healthy, delicious and nutritious YogaPulse™ recipes from Anastasia.
All recipes take very little time to make, but they are completely mouth–watering!
Stuffed Acorn Squash
Servings:4 servings
Recipe:This squash is great for special occasions. It’s both tasty and gorgeous! The stuffing is a meal by itself, so leftovers are not going to stay in the fridge for long!
- 2 acorn squash, halved lengthwise, seeds removed
- 1½ c. cooked buckwheat
- 4 tbsp. olive oil
- 1 small onion, chopped
- ¼ c. pine nuts
- ½ c. dried cranberries
- ¼ c. raisins
- ½ tsp. tamari sauce
- 1 tsp. curry powder
- 2 cloves garlic, diced
- 4 tsp. roasted pumpkin seeds
Preheat oven to 375°F. Coat the insides of the squash with some olive oil. Place diced garlic inside. Place squash halves, cut-side up, into a large shallow baking dish. Bake for 40 minutes, or until the squash is tender. In a skillet, sauté onion over high heat in the remaining olive oil until it becomes transparent. Remove from heat. In a large mixing bowl, combine the onion with the cooked buckwheat, cranberries, nuts, raisins, tamari sauce and curry powder. Remove squash from the oven. Press buckwheat mixture into each squash cavity, mounding the buckwheat as much as possible. Cover with aluminum foil and bake for an additional 5 to 10 minutes. Serve ½ of a stuffed squash sprinkled with roasted pumpkin seeds.
Variation to recipe: Substitute different kinds of nuts, dried fruits or grains. Or add tofu and/or mushrooms.
