Category: Foodstuff

Healthy Stuffed Acorn Squash

Healthy Stuffed Acorn Squash

healthy acorn squash

I’m definitely a seasonal cook. I love cozy soups in the winter, spring vegetable casseroles starting in April, and hotdogs on the grill come summer. And you can bet your bottom dollar as soon as those leaves start changing colors I’m whipping up warm comfort foods. I love recipes full of seasonal fruits and veggies and delightful fall time seasonings, just like this healthy stuffed acorn squash.

I’m a little surprised at the amount of people who have never tried acorn squash. Sure, it’s a little goofier looking than it’s close popular relative the butternut squash, but it has really nice flavor and texture. Not to mention it has many nutritional benefits including high in fiber, vitamin C, potassium, and magnesium. And it’s full of antioxidants which helps your body fight of chronic health conditions.

acorn squash

This recipe is filled with good for you veggies, plus tasty Italian sausage, and fragrant rosemary and thyme. Naturally gluten and dairy free this recipe fits the bill for anyone with avoiding those two allergen groups. But total confession; have sprinkled some cheese on top to appease my husband and I didn’t hate it.

healthy stuffed acorn squash

The hardest part is cutting the acorn squash in half. It’s a bit of a workout. Just find your largest, sharpest knife and be careful!

Then it’s just a little dicing, browning, stirring, and filling those cute little acorn squash up with delicious fall flavors.

So throw on your cozy flannel, turn on some football, and try this healthy stuffed acorn squash recipe. Full of vitamin rich veggies and comforting sweet and savory flavors this is sure to be an instant fave.

stuffed acorn squash

If you give it a try I’d love to know. Snap a pic and tag @movinglikeamother.

You can find more great fall time recipes below:

Healthy Zucchini, Corn, & Chicken Chowder

Healthy Cinnamon, Apple, Oat Muffins

Enjoy!

–Monica

Print Recipe
 Healthy Stuffed Acorn Squash
Warm and comforting this recipe for stuffed acorn squash is filled with healthy vegetables and tasty sweet Italian sausage. It's naturally gluten and dairy free and full of healthy nutrients. Easy to make and filled with sweet and savory flavors.
healthy stuffed acorn squash
Course Main Dish
Cuisine Homemade
Keyword squash
Servings
servings
Ingredients
Course Main Dish
Cuisine Homemade
Keyword squash
Servings
servings
Ingredients
healthy stuffed acorn squash
Instructions
  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper or foil.
  2. Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. Set aside after removing from oven.
  3. While the squash roasts begin to make the filling. Heat a large saucepan over medium heat. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Remove sausage and set aside. Drain or wipe out excess grease from pan.
  4. Reheat saucepan over medium low heat and add 1 Tbsp olive oil. Add the garlic and cook until fragrant, then add onion and celery and cook until soft and translucent. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts. Stir in cooked sausage.
  5. Reheat oven to 400 degrees. Fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was.
  6. Arrange the squash on the baking sheet, stuffing side up, and let roast in the oven for 20 min checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!
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Healthy Cinnamon, Apple, Oat Muffins

Healthy Cinnamon, Apple, Oat Muffins

cinnamon apple oat muffins

Happy fall ya’ll! Yup. I said it. And I’m guessing it’s about the hundredth time you have heard it since we officially entered into fall a few days ago.

And with the beginning of fall comes all the other stereotypical fall activities we excitedly partake in; checking out the changing leaves; taking out our chunky fall sweaters; and of course…apple picking. Is there a more “basic B” activity than apple picking once those apple orchards open in September? Nope. And I’m ALL about it.

apple cinnamon oat muffins

But what do you do with those 57 apples you filled your bag with? Surely if you and your family eat an apple a day (while obvi trying to keep the doctor away) you wouldn’t be able to get through all the apples before they turn brown. Well, luckily for you I have a delicious and healthy recipe that will use up one of those lovely, hand selected, apples you picked from your local orchard. Andddd if the thought of peeling and dicing 10-12 apples doesn’t send you running, I have another great way to use up even more of those apples while simultaneously making your home smell like a fall time, cinnamon, apple oasis.

My cinnamon, apple, oat muffins are perfect for breakfast or a quick snack. Made with whole wheat flour, oats, applesauce, raisins and flax seed they pack a great nutritional punch. They are simple to make and hold up well if you want to make a batch and freeze some to eat later on.

Full disclosure, I made the homemade cinnamon applesauce first and used the applesauce in my muffins. If you don’t have time or feel like making your own applesauce you can definitely use store bought applesauce.

homemade cinnamon applesauce

These muffins are so yummy and not too sweet. Plus if you want your home to smell a-maze-ing I highly recommend whipping up some homemade cinnamon applesauce to use in these cinnamon, apple, oat muffins. If you give this recipe a try I’d love to know! Share your pic and tag @movinglikeamother.

Print Recipe
 Healthy Cinnamon, Apple, Oat Muffins
Healthy cinnamon, apple, oat muffins made with nutritional dense food such as whole wheat flour, flax seed, raisins, and apples. They make a great quick breakfast on the go or an easy after school snack. Whip up a batch and freeze some to enjoy later on. These muffins are a fabulous way to use up any apples laying around the house.
healthy apple muffins
Course breakfast
Cuisine Homemade
Keyword Muffins
Servings
muffins
Ingredients
Muffins
Topping
Homemade Cinnamon Applesauce
Course breakfast
Cuisine Homemade
Keyword Muffins
Servings
muffins
Ingredients
Muffins
Topping
Homemade Cinnamon Applesauce
healthy apple muffins
Instructions
Muffins
  1. Heat oven to 375.
  2. Prepare the oat topping by melting the better in small pan over medium heat. Add oats and reduce heat to medium low. Let the oats toast until fragrant about 4-5 minutes. Remove from heat and set aside.
  3. For the muffins: Combine oats, flour, baking powder, cinnamon, raisins, pecans, and flax seed in a bowl.
  4. In a separate bowl mix milk, applesauce, eggs, and maple syrup.
  5. Add the egg mixture to the oat mixture and combine until just combined. Gently fold in the diced apples.
  6. Spray a muffin pan with baking spray. Scoop the batter into the muffin cups until the tins are full.
  7. Top each muffin with the prepared oat topping.
  8. Bake at 375 for 25 minutes or until a wooden toothpick inserted in the middle of one of the muffins comes out clean.
  9. Transfer to a cooling rack.
  10. Store in an air tight container and enjoy within 5 days. Or place in tightly seeled freezer bag and freeze to enjoy later.
Homemade Applesauce
  1. Add all ingredients for homemade applesauce to a pot. Bring to a boil over high heat. Once simmering, reduce heat to low and cover pot with a lid. Simmer for 30 minutes until apples are soft and cooked through. Smash with a fork for chunky apple sauce or use an immersion blender for smooth. Let simmer uncovered for 10-15 additional minutes. Let cool and enjoy!
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Healthy Zucchini, Corn, & Chicken Chowder

Healthy Zucchini, Corn, & Chicken Chowder

As much as I can NOT believe it…we are almost through August. What?! And September basically means we have entered fall in my book. So while I am not ready for summer to end I do love some of the things fall time brings. Fall equals cooler evenings, the smell of leaves, and a nice big pot of soup you can eat for dinner a couple nights out of the week. What better way to transition from late summer into the early fall than with a hearty bowl of soup that will help get you excited for pumpkins and cozy flannels. This healthy zucchini, corn, and chicken chowder is full of delicious, nutrient rich, in-season veggies and lean protein that will ease your end of summer blues, and warms your soul as the cooler fall air sneaks into the Midwest.

This zucchini, corn, and chicken chowder is the first soup I’ve made since March and let me tell you I’ve missed soups. Soups have the potential to be super filling but healthy and guilt free. Plus you can usually whip them up in one pot. And less dishes equals happiness in my house. Plus soups are a meal prep dream. Just make a large batch on Sunday night and enjoy all week long. This soup checks all the boxes.

I made this soup with so many veggies I can chow it down without an ounce of guilt. It’s naturally gluten free and could be made dairy free if you substitute almond milk for half and half. And if you wanted to make it vegetarian you could omit the chicken and substitute vegetable broth for the chicken broth.

I’d love to know if you gave the recipe a try! If you whip it up share your soup pic on Instagram and tag @movinglikeamother

Happy almost fall ya’ll!

Print Recipe
 Late Summer Zucchini, Corn, & Chicken Chowder
A deliciously healthy chowder with loads of veggies including cauliflower, sweet potato, corn, zucchini, carrots, and celery. Comforting, filling, & packed with lean protein and nutrient rich veggies. Perfect for those late summer evenings as we transition into fall. Easy to make and perfect for make ahead meal prep. Recipe is gluten free. Sub almond milk for half and half for a dairy free option.
Healthy Corn, Zucchini, and Chicken Soup
Course Main Dish
Cuisine Soup
Keyword Healthy Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Soup
Keyword Healthy Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Healthy Corn, Zucchini, and Chicken Soup
Instructions
  1. In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion, celery, carrots, garlic and thyme. Reduce heat to medium and cook until vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.
  2. Add chopped potato, chopped cauliflower, chicken broth and bay leaf. Stir and raise heat back to medium high heat. Bring to a low boil. Reduce heat to medium low and simmer for 15 minutes, or until potatoes and cauliflower are soft and cooked through.
  3. Add zucchini and corn and stir. Cover and simmer for approximately 10 minutes, or until all the vegetables are fully cooked.
  4. Remove the bay leaf from the pot and carefully transfer 4 cups of chowder to a food processor or blender; process until pureed. Carefully stir cooked chicken and pureed chowder back into the pot. Season with salt and pepper to taste.
  5. Gently stir in half and half (or almond milk if dairy free) into the pot and cook until just heated through. Add any additional salt and pepper necessary.
  6. Enjoy with a little sriracha sauce for extra flavor and heat.
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Healthy(ish) homemade pizza

Healthy(ish) homemade pizza

Friday is my favorite day of the week. After work I have all the wonderful thoughts about what fun shenanigans me and my fam will get up to that weekend. I especially love Friday nights because it usually means I get to spend time with my husband and kids without rushing around getting everything ready for work and daycare the next day. Instead I can kick back with a brewski or two…or three and also because it’s Pizza Friday. What is Pizza Friday? It’s exactly what it sounds like. Me and Kyle eating homemade healthy(ish) pizza…on Friday.

I really love making my own pizza. When I’m in charge of the recipe I can usually sneak in a couple extra servings of veggies, which is great for Kyle…he would live off Jack’s Pizza if I let him. Also, I think my homemade pizza just tastes sooooo much better. The ingredients are fresh and tasty and it is so good coming hot out of the oven. I like my food super hot and it just wouldn’t be Pizza Friday without burning the roof of my mouth.

So below is my homemade healthy (ish) pizza recipe. I broke the recipe down into each of it components. It seems like a lot of work but I promise it’s not. And you can always make each element in bulk and freeze the pizza dough or the sauce. But to be honest I can’t vouch for the taste or texture after freezing, because truly it’s all so easy I just do it all at once when it’s pizza night. The only planning ahead piece is the dough needs about 10-12 hours to rise so just whip that up either the night before or first thing in A.M.

Kale and sausage is one of my go-to pizza toppings because I usually have some kale left at the end of the week that is on the brink of going bad. But you can feel free to add whatever toppings float your boat. Maybe you’re a pepperoni fan. Sausage, green peppers and onions would also be great. Or maybe you’re a plain Jane cheese kinda gal…nothing wrong with that. Whatever’s your flavor you can rest easy knowing exactly what all went into your healthy (ish) pizza. Enjoy and bon appétit!

–Monica

Print Recipe
 Homemade Sausage Kale Pizza with Spinach Sauce
Easy recipe for homemade pizza with hidden extra veggies. Recipe includes homemade dough, spinach sauce, and my go-to toppings. You can customize your toppings to whatever your family prefers. So good you'll burn the roof of your mouth eating it fresh out of the oven!
Course Main Dish
Cuisine Italian
Prep Time 40 min
Cook Time 40 min
Passive Time 10 hours
Servings
Giant pizza
Ingredients
Homemade Sausage Kale Pizza with Spinach Sauce
Pizza Dough
Spinach Pizza Sauce
Course Main Dish
Cuisine Italian
Prep Time 40 min
Cook Time 40 min
Passive Time 10 hours
Servings
Giant pizza
Ingredients
Homemade Sausage Kale Pizza with Spinach Sauce
Pizza Dough
Spinach Pizza Sauce
Instructions
Pizza Dough
  1. In a large bowl mix flour, yeast, and salt. Stir in water.
  2. Cover with plastic wrap and let sit at room temperature for 10-12 hours until it has doubled in size.
Pizza Sauce
  1. Combine the olive oil, garlic, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes.
  2. Transfer to a food processor or blender and puree until smooth. Add in 1 bunch of spinach.
  3. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
Make the Pizza
  1. Preheat oven to 475 degrees. If using a pizza stone place stone on bottom rack during preheating. If using a sheet pan line sheet pan with parchment paper.
  2. Turn risen dough out onto a lightly floured surface. (Divide in 2 if using pizza stones). Roll out into circle for pizza stone or roll out into one large rectangle if using a sheet pan. If using sheet pan transfer dough to sheet pan and gentle press dough up on all sides.
  3. Spread spinach sauce over the top of dough. Top with Italian sausage, mozzarella cheese, and kale (don't worry the kale will cook down a lot) Sprinkle parmesan cheese and crushed red pepper over the top.
  4. Put into oven. Begin checking for done-ness at 12 minutes. Remove from oven when cheese is melted and crust is golden brown.
  5. Add a squeeze of lemon over the top. Let cool slightly, slice into 8 equal pieces and enjoy
    Sausage Kale Pizza
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