INSIGHT & INTUITION: MEDICINE FOR TODAY'S WOMAN

Stuffed Acorn Squash with Mushrooms, Chickpeas and Cranberries

Stuffed Acorn Squash

Stuffed Acorn Squash with Mushrooms, Chickpeas and Cranberries

The tastes and smells of fall always remind me of stuffed acorn squash.  

Squashes. 

Cranberries. 

Falling leaves 

Warm, comforting & hearty meals. 

In truth, I love this part about fall. I love serving food that my family will devour as they welcome the cooler months of the year. Whether it’s the promise of more comfort & warmth, or simply the beauty of this season, fall food is some of my favorite. As soon as the weather changes, I find myself indulging a little more, as I am sure most of you do as well.  

Here is a family favorite recipe to celebrate the season with.
In case you do try it, please leave me a comment and let me know how you liked it! 

I hope that you are able to welcome fall with the same excitement that my own family does!  

Stuffed Acorn Squash Recipe

Ingredients

  • 2 – 4 acorn squashes (medium, sliced in half and seeds removed)
  • 3 tablespoons avocado oil (divided)
  • 1/2 teaspoon salt (plus extra for seasoning the filling)
  • 1/4 teaspoon paprika  (plus extra for seasoning the filling)
  • 1 yellow onion (large, diced)
  • 4 cloves of garlic (crushed)
  • 3 cups mixed mushrooms (roughly chopped)
  • 1 cup chickpeas (cooked, or 1, 15-ounce can chickpeas, drained and rinsed)
  • 1 cup red lentils (boiled and set aside)
  • 1 1/2 tablespoons coconut aminos 
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh sage (cut into strips)
  • 1/2 cups of mushroom broth (Pacifica brand) 
  • 2 cups dried cranberries 

Directions

Firstly, roast the halved acorn squashes in the oven, until golden brown on top. While you can drizzle them with a tiny bit of Avocado oil, it’s totally possible to bake the squashes without the oil if you prefer. 

Then add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms. Cook until they soften and reduce in size. Then add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy. Finally, add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly. 

Rosemary Cashew Creme 

  • 1 cup cashews (soaked for 1 hour)
  • 2 cloves garlic 
  • 1 lemon (juiced) 
  • 1 sprig fresh rosemary 
  • ½ tsp sea salt 

Add all the ingredients to the blender. Before doing so, make sure that you have taken the rosemary leaves off the stem. 

Then blend & serve. 

Finally, once the squashes are ready and a little cooled down, scoop the mixture into the squash half, top with Rosemary Cashew Creme and serve. 

Muneeza Ahmed

Stuffed Acorn Squash Recipe

Muneeza AhmedMuneeza Ahmed

Ingredients
  

  • 2 - 4 acorn squashes medium, sliced in half and seeds removed
  • 3 tablespoons avocado oil divided
  • ½ teaspoon salt plus extra for seasoning the filling
  • ¼ teaspoon paprika  plus extra for seasoning the filling
  • 1 yellow onion large, diced
  • 4 cloves of garlic crushed
  • 3 cups mixed mushrooms roughly chopped
  • 1 cup chickpeas cooked, or 1, 15-ounce can chickpeas, drained and rinsed
  • 1 cup red lentils boiled and set aside
  • 1 ½ tablespoons coconut aminos
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons fresh sage cut into strips
  • 4 cups of mushroom broth Pacifica brand
  • 2 cups dried cranberries

Instructions
 

  • Roast the halved acorn squashes in the oven, until golden brown on top. You can drizzle them with a tiny bit of Avocado oil, but it is totally possible to bake the squashes without the oil if you prefer.
  • Add one tablespoon of avocado oil to the pan and saute the onions and crushed garlic cloves. Once translucent, add in the mushrooms.
  • Cook until they soften and reduce in size. Add in the coconut aminos, the chickpeas, lentils and the mushroom broth. Stir thoroughly and allow to cook until the mixture becomes soft and a little mushy.
  • Then add the red pepper flakes, fresh sage and dried cranberries. Mix thoroughly.
Tried this recipe?Leave a comment!
Muneeza Ahmed

Rosemary Cashew Creme

Muneeza AhmedMuneeza Ahmed

Ingredients
  

  • 1 cup cashews soaked for 1 hour
  • 2 cloves garlic
  • 1 lemon juiced
  • 1 sprig fresh rosemary
  • ½ tsp sea salt

Instructions
 

  • Add all the ingredients to the blender. Make sure that you have taken the rosemary leaves off the stem.
  • Blend & serve.
Tried this recipe?Leave a comment!
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Muneeza Ahmed

Hi, I'm Muneeza

I’m humbled to have supported over 11,000 people in 86 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place.

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Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
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Muneeza Ahmed - Medicine Woman
Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
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MEDICAL DISCLAIMER: Muneeza Ahmed (“She,” “her,” or “Ahmed”), is not a licensed medical doctor, chiropractor, osteopathic physician, naturopathic doctor, nutritionist, pharmacist, psychologist, psychotherapist, or other formally licensed healthcare professional. Ahmed, does not render medical, psychological, or other professional advice or treatment, nor does she provide or prescribe any medical diagnosis, treatment, medication, or remedy. The information provided by Ahmed and Healthy Moon, LLC will not treat or diagnose any disease, illness, or ailment and if they should experience any such issues they should see their registered physician or other practitioner as determined by their own judgment.

You understand the information provided on this website is not a substitute for health care, medical or nutritional advice of any kind. You understand and agree that you are fully responsible for your own mental and physical well being, including your dietary choices and decisions. You agree to seek medical advice as determined by your own judgment before starting any program, any form of treatment or discontinuing use of any medications as prescribed by your medical practitioner.

Nothing in this website and/or programs should be construed as healthcare advice, medical diagnosis, treatment or prescription. Information or guidance provided by Ahmed, should not be construed as a promise of benefits, a claim of cures, or a guarantee of results to be achieved. Ahmed, makes no guarantees or warranties related to her products or services.

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