Chard and Feta-Stuffed Acorn Squash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
This hearty stuffed squash is super low maintenance and extremely filling.
Ingredients
- 2 acorn squash, halved crosswise and seeded
- 1 1/2 tbsp. olive oil, plus more for the skillet
- 1 large leek (white and light green parts only), halved and sliced
- 1 bunch Swiss chard, chopped
- 2 garlic cloves, chopped
- 1 c. fresh breadcrumbs
- 1/4 c. raisins
- 3 tbsp. pine nuts
- 2 oz. feta cheese, crumbled (about 1/2 cup)
- kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 12-inch cast-iron skillet. Place squash, cut side down, in prepared skillet. Cover with foil and bake until tender, 34 to 36 minutes. Remove to a plate; reserve skillet.
- Heat oil in skillet over medium heat. Add leeks and cook, stirring occasionally until tender, 2 to 4 minutes. Stir in chard and garlic and cook, stirring, until wilted, 2 to 3 minutes. Stir in breadcrumbs, raisins, pine nuts, and Feta. Season with salt and pepper.
- Fill squash with chard mixture, dividing evenly. Place squash, cut side up, in skillet and bake until tops are golden brown 15 to 20 minutes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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