Garlic Mushroom & Quinoa Stuffed Acorn Squash

Supports the Immune System

Immunity | Nourishment | Resilience

Ingredients

2 organic acorn squash, halved and seeds removed
1 cup cooked organic quinoa
2 cups organic mushrooms, sliced
3 organic garlic cloves, minced
½ organic yellow onion, diced
½ cup organic celery, diced
¼ cup raw organic pumpkin seeds
2 tablespoons fresh organic parsley, chopped
1 teaspoon fresh organic thyme leaves
½ teaspoon organic ground sage
Mineral-rich sea salt, to taste
Freshly ground organic black pepper, to taste
1 tablespoon organic extra virgin olive oil, added after cooking
Fresh organic lemon juice, to taste

Why These Ingredients Matter

🍄 Mushrooms – Provide B vitamins, selenium, and beneficial plant compounds.

🧄 Garlic – Provides naturally occurring sulfur compounds.

🌾 Quinoa – Provides plant-based protein, fiber, magnesium, and manganese.

🎃 Acorn Squash – Provides fiber, potassium, vitamin C, and carotenoids.

🧅 Onion – Provides antioxidants and beneficial sulfur compounds.

🌿 Celery – Provides fiber and beneficial plant compounds.

🎃 Pumpkin Seeds – Provide magnesium, zinc, healthy fats, and plant-based protein.

🌿 Parsley – Provides vitamins C and K and beneficial plant compounds.

🌿 Thyme & Sage – Provide flavor and naturally occurring antioxidants.

🍋 Lemon – Provides vitamin C and fresh citrus flavor.

🫒 Extra Virgin Olive Oil – Provides monounsaturated fats and beneficial polyphenols.

🧂 Mineral-Rich Sea Salt – Provides sodium and naturally occurring trace minerals.

Instructions

Preheat the oven to 375°F.
Place the acorn squash halves cut-side down in a baking dish with a small amount of filtered water in the bottom.
Bake until the squash is tender, about 35–45 minutes.
While the squash cooks, prepare the quinoa according to package directions using filtered water.
Add the mushrooms, onion, and celery to a skillet with a small amount of filtered water or vegetable broth. Gently cook until tender, adding more liquid as needed to prevent sticking.
Add the minced garlic, thyme, and sage near the end of cooking and gently cook until fragrant.
Combine the cooked quinoa with the mushroom mixture, parsley, pumpkin seeds, mineral-rich sea salt, and black pepper.
Spoon the filling generously into each cooked squash half.
Finish with raw extra virgin olive oil and a squeeze of fresh lemon juice just before serving.

EHI Tip: Choose organic ingredients. Keep the extra virgin olive oil raw and add it after cooking.

Fun Fact: Mushrooms are one of the few foods that can naturally provide vitamin D when exposed to UV light.

EHI Tip: Choose organic ingredients. Keep the extra virgin olive oil raw and add it after cooking.

Fun Fact: Mushrooms are one of the few foods that can naturally provide vitamin D when exposed to UV light.

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