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Stuffed Acorn Squash Recipe by Tammie Duggar
holidays from scratch e-book by tammie duggarholidays from scratch e-book by tammie duggarholidays from scratch e-book by tammie duggarholidays from scratch e-book by tammie duggar

Brought to you by:

Tammie Duggar

Connect with Tammie

Tammie Duggar has a special inner mission to nurture others through her passion for nutrition. She teaches that the best foods are Whole Real Foods. She helps others recapture their connection with food and fall in love with the process of meal preparation. She considers her kitchen a playground where she discovers and experiments with food creating new recipes and meal options. Visit my website, TammieDuggar.com, for a Free ebook titled Real Food Fast! Read More

Holidays From Scratch

Because many holiday traditions involve food, I wanted to give you some healthy and delicious choices. When we eat food that is prepared from scratch and we choose the best ingredients available, our bodies are nourished and better able to function through this enjoyable but often stressful holiday season.

Food is an essential part of our everyday lives. Food is responsible for the ongoing building and repairing that our body requires. Often, food is the centerpiece of celebration, and this is a collection of 50 recipes that will nourish your body and give you the energy to enjoy the holiday season and create memories with those you love.

Each recipe in this book is gluten-free, and many are:

  • Dairy-free
  • Vegetarian and/or vegan
  • Nut-free

NOTE: This is a digital product. Upon purchase you will be invited to view the ebook online or download your copy. 

$15.00

More Details

Sample: Stuffed Acorn Squash GF, DF, EF, V, Veg Ingredients:
  • 1 cup wild rice
  • 2 Acorn squash
  • 2 Tbsp. coconut oil
  • ½ cup quinoa
  • 1 clove garlic, minced
  • ¼ cup leeks, chopped (white part only)
  • 2 stalks celery, diced
  • ¼ tsp. thyme
  • ¼ tsp. marjoram
  • ½ cup dried cranberries, unsweetened, chopped
  • ¼ cup raw pecans, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper
Instructions:
  1. Preheat oven to 350F.
  2. Prepare wild rice by rinsing thoroughly. In a medium sauce pan bring 3 cups water and rice to a boil. Reduce heat and simmer, covered for about 60 minutes, until water is absorbed.
  3. Prepare the squash by cutting in half length-wise and seeding. Place squash on a baking sheet skin side down. Use 1 Tbsp. coconut oil and brush on inside of squash and sprinkle with salt and pepper to taste. Bake in oven for 45 minutes.
  4. Prepare the quinoa by rinsing thoroughly and placing in a small sauce pan with ¾ cup water. Bring to a boil. Cover, reduce heat to a simmer and cook 15 minutes.
  5. Heat a medium-sized frying pan over medium heat add 1 Tbsp. coconut oil, garlic, leeks, celery Sauté until soft. Stir in the seasonings, pecans and cranberries and sauté 2 more minutes.
  6. In a mixing bowl combine the sautéed mixture, 1 cup prepared wild rice and 1 cup prepared quinoa. Scoop into squash and serve.

Brought to you by:

Tammie Duggar

Connect with Tammie

Tammie Duggar has a special inner mission to nurture others through her passion for nutrition. She teaches that the best foods are Whole Real Foods. She helps others recapture their connection with food and fall in love with the process of meal preparation. She considers her kitchen a playground where she discovers and experiments with food creating new recipes and meal options. Visit my website, TammieDuggar.com, for a Free ebook titled Real Food Fast! Read More

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