Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds with a spoon.
Place the squash cut side up on a baking sheet, brush with 1 tablespoon of olive oil and sprinkle with thyme, salt and pepper to taste. Bake for about 40 minutes until soft (knife should easily pierce it.)
While the squash is baking, cook your rice according to the package directions.
In a large pan, place 1 tablespoon olive oil and bring to medium heat. Add the onion and cook for about 5 minutes, followed by adding the garlic and cooking for another minute. Add the mushrooms, bell pepper, thyme, and red pepper flakes and cook for another 5 minutes. Then add the beans and spinach until all the leaves are softened.
Combine the rice and cooked vegetables in a bowl, adding some salt and pepper to taste.
Scoop the wild rice medley evenly into each squash center. Eat and enjoy!
Intuitive eating is a self-care eating framework which honors both physical and mental health.
Intuitive eating consists of three main characteristics which include eating for physical rather than emotional reasons, relying on internal hunger and fullness cues, and allowing yourself unconditional permission to eat. While this practice may sound difficult if you struggle with eating issues, starting with some simple mindful eating strategies can be a good place to start.
Mindful eating strategies:
- Slow down when eating. Actually sit down to eat, chew each bite well, and try setting your eating utensil down between each bite.
- Limit distractions. Turn your TV off and leave your phone in another room.
- Create an enjoyable eating experience. Participate in the food preparation, eat with others, and try describing each bite of food using your different senses.
Practice some mindful eating strategies with this nutrient-rich and flavorful, fall recipe!
Ingredients
Directions
Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds with a spoon.
Place the squash cut side up on a baking sheet, brush with 1 tablespoon of olive oil and sprinkle with thyme, salt and pepper to taste. Bake for about 40 minutes until soft (knife should easily pierce it.)
While the squash is baking, cook your rice according to the package directions.
In a large pan, place 1 tablespoon olive oil and bring to medium heat. Add the onion and cook for about 5 minutes, followed by adding the garlic and cooking for another minute. Add the mushrooms, bell pepper, thyme, and red pepper flakes and cook for another 5 minutes. Then add the beans and spinach until all the leaves are softened.
Combine the rice and cooked vegetables in a bowl, adding some salt and pepper to taste.
Scoop the wild rice medley evenly into each squash center. Eat and enjoy!