Posts Tagged ‘Acorn Squash’

The perfect winter side dish 🎄🍁🎉❤️

Roasted acorn squash with a balsamic honey glaze 🎉👍🏼

It sounds fancy but it’s not at all.  Cut your squash in half & scoop out seeds.  Turn the squash so the skin is up & cut skinny slices.  Lay on baking sheet & lightly coat with avocado or coconut oil & salt.  Bake for 45-55 min at 400 deg.  About 20 minutes before squash is done take a small sauce pan and melt some honey, balsamic vinegar & salt.  Whisk until it thickens.  Once squash is done put it onto a plate & drizzle the glaze on top.  Eat it in a similar way you would ribs 😍


1 acorn squash

Avocado or coconut oil



Balsamic vinegar 


Amy Approved = Creating Harmony Through Fitness & Whole Foods 💚🌺

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Acorn Squash Challenge!

acorn squash

Acorn squash is super high in potassium, Vitamin A & fiber. It makes for an amazing side dish and is awesome leftover. Just cut in half, scrape out seeds & coat with coconut oil & sea salt. (one below has brown sugar at Mr Bens request). Bake for 40 minutes at 375. I eat them cold with my lunch for the next 2 days. I challenge you to try acorn squash this week!!
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Squash is IN Season!!!

Squash is super nutritious, warm, sweet, EASY, inexpensive & is IN season right now.  Here are a few of my favorite recipes:

Butternut Squash
Butternut & bison or beef
Same as above with brussels sprouts
Meatball Veggie Soup
Butternut Squash Soup (horrible photo but great soup!)
Veggie Stirfry
Roasted with grapeseed oil, salt & pepper
Leftovers chunked into my salads for a 5 minute lunch

Acorn Squash
Stuffed Acorn Squash
Roasted Balsamic Acorn Squash ***My FAVORITE!
Roasted Acorn Squash Mash ***GREAT for Thanksgiving!
Roasted with coconut oil, salt, pepper & cinnamon

Spaghetti Squash
Spaghetti w/ Meatsauce
Spaghetti Squash warm w/ salt, pepper & Bragg’s flakes – YUM!
Spaghetti Squash mixed into my salad

Get eating your squash this Fall season…Amy Approved!!!

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Stuffed Acorn Squash

1 acorn squash
1 lb ground bison, beef or turkey
2 tbsps unrefined coconut oil
Sea salt / pepper
1 cup red cabbage
1 large onion
5-7 garlic cloves
2-3 mushrooms
1 cup chopped kale
Braggs nutrition flakes
Organic mozzarella
3 capfuls apple cider vinegar
Garlic powder
Parsley for garnish

1. Preheat oven to 400 deg. Cut in half, scrape out seeds, wipe grapeseed oil on squash & season with salt / pepper. Bake for 35 min.

2. Get out 2 pans. Put 1 tbsp coconut oil in each pan. Chop up 1 large onion & all garlic cloves. Divide evenly between 2 pans. Add meat to one pan and use spoon to brown burger. Season with salt, pepper & garlic powder.

3. In second pan sauté onion, garlic, mushrooms, chopped cabbage & chopped kale. Season with salt, pepper, garlic powder, & ACV.

4. Take out squash & top with meat mixture & cabbage. Top with either mozzarella or Bragg’s flakes & garnish with parsley. Broil on high for 5-6 minutes or until melted.


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Roasted Balsamic Acorn Squash

1 acorn squash
Grape-seed oil
Salt & pepper
1/3 cup balsamic vinegar

Preheat your oven to 400 deg F.

Line a baking sheet with parchment paper or tin foil.

Slice the acorn squash in half. Scrape out seeds then slice into thin moon shape slices.

Douse the slices with oil, cinnamon, salt & pepper.

Place in the oven and bake until squash is fork tender about 17-20 minutes.

While squash is baking , pour the balsamic vinegar into a small sauce pan & heat to a simmer. Let the vinegar reduce to at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it is reduced enough , take it off the heat and while it cools you should be able to see it thickening. If its not thickening give it more time on the heat.

Drizzle the vinegar over the squash & serve hot.

These were super yummy warm & also great leftover the next day with my lunch.  It was kind of like eating ribs – you even want to lick your fingers!!!

Thank you to Health-bent for this yummy recipe!!!

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Thanksgiving Dinner Ideas

20111108-175829.jpg  Cranberry Sauce

20111108-175904.jpg  Slow Roasted Turkey Breast

20111108-180034.jpg  Roasted Acorn Squash Mash

Thanksgiving dinner can be CLEAN & yummy without all of the added preservatives, fat & calories.  Here is meal example I whipped up on a random week night.  SUPER yummy, satisfying, EASY & Amy Approved!!!

Cranberry Sauce
1 bag fresh cranberries
1 cup freshly squeezed orange juice (I used 4 oranges & squeezed by hand)

1.  Squeeze the oranges (by hand) into a measuring cup.  Place the cranberries & orange juice in a pot & slowly bring to a boil, making sure to stir from time to time.
2.  As the cranberries cook, they will eventually pop.  When all cranberries have popped (about 5-8 minutes), the sauce is ready.
3.  Cool in the refrigerator and serve with your thanksgiving turkey.
TIP:  If too bitter add 1 tbsp organic sugar

Turkey Breast
1 turkey breast thawed / bones on (about 1.5 lbs)
White wine
Coconut oil
Herbs & spices of your choice (I used salt/pepper, garlic salt, dill & cayenne pepper)

1.  Place your turkey breast in your crock pot in the morning before work.
2.  Rub w/ coconut oil & place the herbs & spices on top.
3.  Pour in enough white wine to almost cover your turkey breast.
4.  Cook on low for 8 hours.

Roasted Acorn Squash Mash
1 acorn squash
2 tbsps unrefined coconut oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp ground coriander seed
1/2 tsp cinnamon
Sea salt & freshly ground black pepper to taste

1.  Preheat your oven to 375 F.
2.  Cut each squash in half, but leave the seeds in.  Place cut end up on a baking sheet & roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender.  Remove once cooked & let set for several minutes.
3.  Meanwhile, in a medium skillet over a medium heat, saute the onions in the coconut oil.  Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
4.  Add garlic to the skillet, followed by the coriander, cinnamon, salt & pepper.  Continue to cook for about 2 minutes.
5.  Remove the seeds from the squash & discard.  Spoon out the tender part of the squash and discard the skin.  Roughly mash up the squash and add it to the skillet.  Mix well.  Only leave on heat long enough to blend flavors.


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