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

Olive oil

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.