Hey Sudden Bachelors, fall is here so lets get cooking with some healthy fall favorites. Both of these recipes will keep you energized for workouts, and your significant other warm during those crisp fall nights. They are all healthy and easy to prepare. You can make both of these dishes in advance so it gives you plenty of time to hit the gym or do something good for yourself.
Butternut Squash and Apple Soup
1 Batch of Already Cut Butternut Squash (or half of a whole one)
3 Honeycrisp Apples (skin removed and sliced)
1 Small Onion Chopped
1 Container of Low Sodium Vegetable stock (organic)
Dash of Thyme
Dash of Black Pepper
1 Tbsp Olive Oil
1 Small Container of Fage 0% Yogurt
Preheat Oven to 400 degrees. On a baking sheet place your squash, apples, and onions. Coat everything with the thyme, olive oil, and pepper. Place into the oven for about 30 minutes. In a pot place your vegetable stock and heat, once heated thru turn on low and simmer till vegetables are done. Take your vegetables/fruit from the oven place it in the pot of vegetable stock. Let it come to a boil for about 5 minutes so that everything is soft. Take a blender, food processor or emulsion blender and whip everything together. Remove from heat for and let it cool a bit before you place your yogurt. Once cooled add the yogurt and some more pepper to taste whip or stir on last time. Heat again and serve.
I loved the way this came out. It sounds weird but it is so clean tasting and healthy that you can eat 2 bowls and not have all that salt and crazy spices. Plus you get added fiber from the apples, and protein from the yogurt. I used yogurt so that I can get a creamy texture without the fat.
Stuffed Acorn Squash
3 Acorn Squash (or use however many you are serving)
1 package of Sweet Turkey Sausage links (casing removed)
1/2 tsp Minced Garlic
1/2 tsp Olive Oil
1/2 tsp Pesto
4 Vine Tomatoes (chopped)
1 cup Chopped Spinach
3 Tbsp cooked Quinoa
3-4 Tbsp Marinara Sauce
Preheat the oven to 400 degrees. Take you acorn squash and slice the tops off, scooping out the seeds and taking the stringy flesh out. Place squash in the microwave for 3 minutes till slightly soft. Remove and let sit to the side to cool. Now take your saute pan and place your olive oil, garlic and sausage. Let the sausage cook till no longer pink. Put your pesto, spinach, quinoa, chopped tomatoes, and marinara to the mixture and stir together over medium heat. Let it blend together for about 5 minutes. Remove pan from heat and place your squash on a spray baking tray, scoop your mixture into the squash and place in the oven for about 20 to 25 minutes. Remove from the oven and serve.
Tips: I served this with a roasted vegetable salad. It was really good and yes you can eat the skin. Make sure the squash is really soft, so that it is easy to eat with a spoon or fork. This is a great complete meal. You get protein, complete grain, and vegetable. Easy to serve for large party or group.