Eating lean and clean after big celebrations such as winter holidays and summertime barbeques can be beneficial to keeping yourself in good health. Here is a wintertime squash recipe that can help your body get rid of toxins and sluggish cells.
Choose Acorn, pumpkin, butternut or buttercup squash
1 cup Brussels sprouts cleaned and cut into quarters (use frozen if fresh aren’t available)
1 cup mushrooms (optional) sliced
1 small red onion
1 large clove garlic –chopped
Seeds – sesame, sunflower, poppy, ground flax, pumpkin
1 small apple – diced small
Salt & pepper to taste
Cut squash in half, oil cut side, sprinkle with salt and lay cut side down on baking sheet. Bake at 375° for 45 -60 minutes until knife goes in easily. Remove from oven.
While squash is baking, sauté Brussels sprouts, mushrooms, onion & garlic for about 20 minutes.
Place each squash half on dinner plate and spoon sautéed mixture into each half – sprinkle with seeds and apple. Season with salt & pepper and serve.
*Optional: sprinkle with nutritional yeast for a cheesy flavor.