What Do Holistic Nutritionists Eat? Squash Boats Edition

SQUASH your hunger with these tasty boats!

It’s that time of year again, where we hope for winter to drift away and we eagerly look forward to spring. We’re caught between the remaining, stark vestiges of cold and the bright, green hope of springtime. Squash boats are one of my favorite winter slash spring recipes. As a great combination of protein, fats and carbohydrates, this recipe is nutrient dense and satiating. You will love how easy and delicious this recipe is!

This recipe is one of my favorites for this THYME of year!

Squash is the centerpiece of this recipe. Feel free to choose your favorite squash, but I highly recommend delicata for its delightful flavor and texture (you can eat the skin!). This recipe also boasts health benefits of mushrooms, nutritional yeast and garlic, as well as leafy greens. It’s a whole lot of taste and nutrients packed into one delicious meal!

I have so much MUSHROOM in my heart (and belly) for these!

Mushrooms can get a bad rap due to texture, but these fungi are one of my favorite foods! I love shiitake sautéed with grass fed butter, onions and parsley. Mmmmm, I’m drooling just thinking about it! This phenomenal food serve as excellent sources of dietary fiber, aiding in slowing transit time and improving insulin responses. Mushrooms also provide quality levels of iron, protein, vitamin C, and selenium (Murray, 2005). Load up on your nutrients and support your health with tasty mushrooms!

I know it’s CHEESY but this superfood is the GRATE!

Nutritional yeast is this really tasty, dairy-free cheese alternative. It’s savory, and cheesy, and delicious. I recommend using nutritional yeast in your soups, tomato sauces, or sprinkled on your scrambled eggs. Honestly, this yummy superfood goes with almost anything! Nutritional Yeast offers a significant source of B vitamins and trace amounts of vital minerals, such as chromium, iron, magnesium and zinc. These vital vitamins and minerals balance insulin resistance and offer necessary cofactors for energy production and healthy metabolism (Pizzorno, 2008). Do your taste buds and your health a favor and try nutritional yeast as soon as possible!

One of the other nutrient dense parts of this delicious recipe is garlic! Not only is garlic super flavorful, but this tasty vegetable is also chock full of health benefits! Garlic is anti-inflammatory, anti-cancer, and antimicrobial, serving individuals with imbalanced metabolism who may have overgrowths of bacteria, yeast or parasites. Garlic also provides selenium, vitamin C and manganese (Murray, 2006). Embrace the bad breath, and eat garlic to build your health!

All aboard….for Squash Boats!


Print Recipe
Squash Boats
This squash boats recipe is very hands off and very delicious! It’s one of my favorite meals for this time of year. Squash boats can be made with your favorite squash. Try using delicata squash for flavor and texture (you can eat the squash skin!).
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Rub coconut oil on cut sides of each squash. Flavor with salt and pepper, and set the squash face down on a baking sheet.
  2. Roast in the oven about 25-30 minutes or until squash is soft.
  3. Meanwhile, prepare the stuffing. Heat 2 tablespoons of the coconut oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the sausage and cook until meat is brown.
  4. Add the garlic, mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with a tablespoon of water.
  5. Add in the nutritional yeast and kale. Cook on low and stir to combine.
  6. When the squash is out of the oven, gently scoop the stuffing mixture into the squash boats. Return to the oven and roast for 5 minutes, or until heated through.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *