Acorn squash is concentrated with the antioxidant Vitamins A and C which have amazing effects on the skin.
Vitamin A is essential to the protection and health of the skin. It’s an antioxidant that eliminates the aging appearance of skin - wrinkling, lines, sagging, dark spots etc.
Vitamin C keeps the skin healthy on a cellular level. Sufficient Vitamin C levels in the body have glowing and nourishing effects on the skin because it keep skin cells maintained and repairs them when needed.
If you want to have a youthful, glowing, and healthy skin from the inside, increased intake of this vegetable has visible results.
It’s important to keep the skin healthy from the inside so that it would naturally reflect on what meets the eye.
Here’s a favorite acorn squash recipe from the Personal Chef archives
ACORN SQUASH STUFFED WITH QUINOA AND FRUIT
4 medium acorn squashes
4 cups chicken stock – to make vegan use vegetable stock
2 cups quinoa, rinsed and drained
1 tablespoon avocado oil
2 cup apples, chopped
1 cup pear, chopped
1/2 cup dried apricot, chopped
2 tablespoons walnut halves, chopped
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Preheat the oven to 425.
Cover a large baking dish or roasting pan with foil for easy clean up.
Drizzle a small amount of avocado oil on the foil.
Cut the squash in half lengthwise; scoop out and discard the seeds.
lace the halves, cut side down, in the baking dish and bake for 30 minutes.
In a medium saucepan, bring the stock to a boil.
Add the quinoa, stir and reduce to low.
Cover and simmer for 20-25 minutes, or until the liquid has been absorbed.
Remove from the heat and let stand for 5 minutes.
Fluff with a fork.
Heat the oil in a medium skillet.
Add the apples, pears, apricots and walnuts.
Saute for 5 minutes.
Stir in the honey, cinnamon, allspice and cardamom.
Cook for another 2 minutes.
Transfer to a bowl and add the quinoa.
Fill the squash with the quinoa mixture.
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