Many, unusually shaped and beautifully colored squash show up in grocery stores and farmers markets during the fall and winter seasons. It’s a vibrant sensory feast for the eyes, especially when the skies of the Pacific Northwest or so dark and grey. For months I find myself coming home with bags full of bright, multi-colored, bumpy and knobby squash and making a variety of things with them (My recipes are here).
If you make a stop at your local farmers market, you usually see a plethora of varieties such as acorn, delicata, butternut, kabocha, honeynut, carnival, or even spaghetti. Ideally, you want to look for a squash that’s hard and firm, heavy for its size, and free from soft spots. An added cost effective benefit is that they store extremely well for long periods of time in a cool, dry, and dark place away from direct sunlight. Avoid cutting squash until you’re ready to use it, as exposure to air can lead to nutrient loss. When preparing squash, consider leaving the skin on, as it contains valuable nutrients and fiber. And always wash them before baking or cutting into them!
Squash is a nutrient dense food that is loaded with vitamins and minerals that support overall digestive function. Consuming squash regularly promotes a balanced gut microbiome and improves overall digestive function. It’s the main source of energy for your gut, fueling all those cells that line your intestines and soothes the gut walls. Squash are loaded with dietary fiber, which is essential for promoting regular bowel movements and maintaining a healthy gut. Fiber is fermented by human gut microbes, producing beneficial microbial metabolites, such as short-chain fatty acids. These microbe byproducts nourish the beneficial bacteria in your intestines to help break down food, produce vitamins, supports a strong immune system, and helps your body repair itself.
The bright colors from squash are filled with powerful antioxidants, which reduces stress on your cells. Antioxidants are the preferred fuel for your brain and our mitochondria, whose job is to manufacture energy in every one of your cells.
I consider stuffed squash to be a minimalistic recipe, one of the easiest and most satisfying meals imaginable. It’s a game changer for evenings when you are busy with holiday planning or just maxed out from preparing for another family feast. It’s made with just one pan and great thing about this recipe is how versatile it is. Use whatever squash that you like, and any meat filling or vegetarian ingredients that you have on hand. This dinner practically makes itself, just preheat the oven, and with a few basic steps, you have a wholesome and nourishing dinner prepared to serve to your family or guests. It can also be saved in the refrigerator or freezer to be baked when you need it. Here is a really versatile stuffed squash recipe I put together for you to try with many different types of squashes and ingredients you like!
To learn more about how to support your gut health and your immune system, schedule a free 20 minute discovery call with me to get started!