Most of us are familiar with the idea of a bread bowl or a tortilla bowl, but have you ever eaten a meal out of a squash bowl? Halved acorn squashes naturally form two bowl-shaped, single-serve sections, perfect for filling with whatever toppings your heart desires. The best part is that while bread and tortillas are definitely lacking in the nutrition department, squash is actually one of the healthiest foods you can eat. Acorn squash is rich in antioxidants, potassium, vitamin C, and fiber, all essentials of a properly-functioning, healthy body.1Its nutty, mildly-sweet flavor and creamy texture pair well with just about anything, from curry to barbecue to Mexican-inspired flavors (as seen in this recipe).
Easy and full of flavor, this dish features caramelized, sautéed onions and peppers, savory ground beef, and quinoa cooked in chicken broth for added umami. Even though it’s a gluten-free and dairy-free dinner, even the most ‘meat and potatoes’ type eaters will feel satisfied and full after enjoying this meal.
Tips for Adapting Recipes to Be Gluten-Free/Dairy-Free
Taking advantage of the inherently gluten-free nature of squash and quinoa, this recipe is free of two of the most major allergens: gluten and dairy. If you are avoiding these foods groups due to allergies or health reasons, mastering the art of adapting recipes can present a major learning curve. Here are my four favorite tips for ridding your favorite dishes of gluten and dairy without sacrificing flavor:
Gluten-Free and Dairy-Free Acorn Squash Burrito ‘Bowl’ (Serves 2 with leftover filling)
Olive oil cooking spray
1 small organic acorn squash, sliced in half lengthwise and deseeded
1 cup white quinoa, rinsed and drained
2 cups chicken or vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
3 bell peppers, seeded and sliced into thin strips
2 onions, sliced
1 lb. grass-fed organic beef
1 all-natural taco seasoning packet
Salt and pepper, to taste
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