Sunday was one of those days where I spent my time alternating between exercising and eating. Days such as these are pretty dangerous because there is no telling what I am going to end up mixing together when I don’t have the time or patience to cook an elaborate spread. I’ll admit that while a few of my dishes took a turn for the weird, dinner was a great success. My 5(ish) Minute Stuffed Acorn Squash came to me in a desperate moment of runger, but had every element of a good and healthy meal. It was the perfect balance of protein, fats, starch, and vegetables, but was most importantly- it was delicious!
Here’s how this recipe came to me on my Sunday, rungry, Sunday…
The fueling frenzy all started with a little pre-workout snack before my 15 mile progressive long run. I don’t understand the people who “can’t eat breakfast” in the morning because somehow I never fail to wake up like...
So honestly I feel like everyone else is lying and like binge eating behind my back or something.
Once I calmed down and got some calories in my system, I felt good on my run. I started with an 8:00-minute mile and eventually worked my way down to hit the last three around 7:13. Although long runs are not necessarily “rest” for my body, there is no better way for me to start my Sabbath than having a couple of hours alone on the greenline renewing my spirit. I got to watch the sunrise over Memphis and gave myself justification for eating like I have an intestinal parasite for the rest of the day.
After the run, I contemplated heading downtown to jog the Bardog 5k, but decided that it was time to take care of my legs. So I took a shower, put on my compression socks, and I fixed my favorite meal of the day: second breakfast!
Second breakfast held me over until after church, but by noon I was starting to feel the affects of my labor. I had every intention of coming home to lie down for an hour, but although I made an effort to slow down, my metabolism did not. I was back digging through the refrigerator within minutes. ¡Oy Vey!.. at least I tried.
After lunch I went to buy a chair because I only have one at my dining room table (help me, I’m poor) and then I rode my bike to Fleet Feet to join my people at Yoga for Runners. Up until this year I thought yoga was weird and pointless. I definitely still think it’s weird, but I have found that its all but pointless. I’m really starting to beef up and building significant muscles in my legs.
No, not really, I still look like this:
but it does help me recover faster and makes me feel less wonky.
By the time yoga was over and I had ridden the 4 miles back to my house, it was nearly 7:00 p.m. For this grandma who is usually done with dinner by 5:30, I was border-lining in survival mode. I opened the fridge and seriously considered just eating cold the left over ground turkey that I browned the night before.. But that wasn’t hardy enough for this beefy yoga girl so I scrounged and found an acorn squash I bought a few days earlier.
Sometimes I’ll cook my squash in the oven, but I was like real hungry so I cut it, scooped out the seeds, and put half in a dish to microwave. Mark’s mom taught me this trick last year and there is no point in doing it any other way because it makes life so much easier! I covered it and the dish with Press-n-Seal wrap and popped it in the microwave for 3.5 minutes. Longest 3.5 minutes of my life…
While that was going, I opened the cupboard to look for something I could mix with my turkey… canned beets? No. Pumpkin puree..? No. Cocoa powder… maybe? But luckily came up with can of spinach and tomato paste. For sure.
I drained the spinach very well, mixed it with the other two ingredients, and put it in the microwave for 1 min while I let my squash cool. The hole in the squash didn’t seem big enough so I scooped a little out and put it aside…in my mouth.
When the mixture was at my desired temperature, I sprinkled it with a little more garlic powder, basil, parsley, and oregano. I stirred to incorporate and then placed it in the center of my acorn squash. I barely made it to the table before diving eyebrows deep into my questionable meal in which I had pretty low expectations. I assumed that I had lost it for thinking it was one of the best things I’ve eaten in a while, but after I came to my senses and thoughtfully ate round 2, I realized that it was actually a darn good dinner!
- ½ acorn squash
- ½ can of spinach, drained
- ½ cup of ground turkey, browned with ½ onion, ½ tsp salt, ½ tsp pepper, and ½ tsp garlic powder in 1 tsp coconut oil (or other cooking fat)
- 2 tablespoons of tomato paste
- ½ tsp Italian seasonings (optional)
- If you don't have ground turkey on hand, heat a large saute pan on medium for 3 minutes.
- Add your coconut oil until melted
- Add onion for 2 minutes
- Crumble the ground turkey using your hands and spread throughout the pan
- Season with salt, pepper, and garlic powder
- Cook until there is no more pink (7-10 minutes) and set aside
- Cut the top off of your acorn squash and then cut it in half (long ways)
- Scoop out all of the seeds and then place one half in a microwave safe dish
- Cover with press-n-seal wrap and then put in the microwave for 3.5 minutes or until soft
- While squash is in the microwave, drain 1 can on spinach in a colander. Squeeze the excess water using your hands
- Combine half of your spinach with tomato paste and ground turkey about the size of your palm and microwave for 30 seconds
- Place in your squash and enjoy!