STUFFED BUTTERNUT SQUASH

STUFFED BUTTERNUT SQUASH

Sweet and savory meet in this stuffed pumpkin recipe, which you can follow verbatim or choose from your favorite vegetables for the filling and experiment with your favorite spices without adding fat. Stuffed pumpkin halves can stay in the fridge for a few days, then you can easily reheat them in the oven and sprinkle with fresh parsley.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Pumpkin: it is loaded with nutrients that our liver can easily store. High in carotenoids that protect liver cells from damage. Glucose in pumpkin can stabilize the liver, which allows the overall stabilization of blood sugar in the body.

Cauliflower is often avoided by thyroid patients because it is labeled as "goitrogenic", and in fact, cauliflower is one of the thyroid's best friends as it helps the thyroid fight EBV and contains the trace element boron. which supports the entire endocrine system. Cauliflower also contains phytochemicals that can stop the thyroid gland from shrinking during the atrophy that can occur with long-term overtreatment of thyroid hormones prescribed by doctors.

Ingredients:

  • 1 pumpkin variety "Cigulka", cut in half lengthwise, cleaned of seeds;
  • 2 1/4 tsp. cauliflower florets;
  • 1/2 tsp. coarsely chopped onion;
  • 2 cloves of garlic, crushed;
  • 1/4 tsp. finely chopped carrot;
  • 1 tsp mushrooms, cut into cubes;
  • 1 stalk celery, finely chopped;
  • 1/2 tsp. dried thyme ;
  • 1/2 tbsp. pure maple syrup ;
  • 1 tbsp. chopped parsley; plus extra for decoration;
  • 1/2 tbsp. lemon juice.

Method of preparation:

Preheat the oven to 200°C.

Line a tray with baking paper. Place the squash halves on the baking sheet. Bake in the oven for 40 to 50 minutes, depending on the size of the squash, until tender when pierced with a fork. Add the cauliflower florets to a food processor and pulse until you have a coarse, rice-like texture. Set aside.

Place a skillet over medium-high heat. Add the diced onion and cook for 3 to 5 minutes until translucent, adding a little water if necessary. Add the garlic, carrots, mushrooms and celery. Cook for 5 to 10 minutes, until the mushrooms and carrots are tender. Take them out and put them in a bowl. Add the cauliflower rice to the vegetable and mushroom mixture along with the dried thyme , maple syrup , chopped parsley and lemon juice. Stir well.

When the pumpkin halves are soft, fill them to the brim with the filling. Place them back in the oven to bake for 5 to 10 minutes. To serve, arrange the halves on a plate or on individual plates. Garnish with fresh parsley.

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