Youthful Skin | Stuffed Acorn Squash

A couple of months ago I was talking to my mentor about what I wanted to focus my blog on, I felt like I didn’t have a clear vision on what it should be about. She had mentioned she really wanted to see me integrate my love for skincare and nutrition. Around the same time, my boyfriend had mentioned I really should use my plant-based nutrition certification for something. Everything that was coming to my mind just didn’t resonate with me, until now…. Glowing Skin Recipes for your skin concerns!

Our skin is a reflection of what we eat, so it only made sense to me to create healthy plant-based recipes that will help your skin internally. We can put all these miracle creams on our skin but if we are eating a bunch of processed foods and overloading on coffee it will only do so much. When we eat a diet rich in vitamins it only enhances what we do to our skin topically.

Glowing Skin Recipes will have a skin concern focus: youthful skin, clear skin, sensitive skin, or even skin tone. Along with the yummy plant-based recipes, I will break down the vitamins found in the recipe and how they help the skin concern!

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Youthful Skin| Stuffed Acorn Squash with Sunflower Seed Alfredo

Vitamin A | acorn squash, Vitamin C | cauliflower, & Vitamin E | sunflower seeds: Antioxidant fights free radical damage which speeds up signs of aging.

Vitamin B3 | mushroom: Helps keep skin hydrated, when your skin is hydrated fine lines are less visible.

Vitamin K | kale: Tighten and brighten! Vitamin K helps tighten skin and brightens up those pesky dark circles.


Stuffed Acorn Squash with Sunflower Seed Alfredo Sauce

Serves: 2


Sunflower Seed Alfredo

  • 1/2 cup raw sunflower seeds

  • 2/3 cup water

  • 1 lemon, juiced

  • 2 TBSP nutritional yeast

  • 1 garlic clove, peels

  • 1/4 teaspoon fresh thyme

  • pinch of salt and pepper

Stuffed Acorn

  • 1 Acorn Squash halved

  • 5 mini bella mushrooms, sliced

  • 1 cup curly kale, stems removed and chopped fine

  • 1 cup cauliflower rice

  • 2 T BSP coconut oil

  • 2 garlic cloves, minced

  • salt

  • pepper


  1. Heat oven to 375°F. Cut the acorn squash in half and scoop out seeds with a spoon. With a butter knife lightly spread coconut oil inside the squash. Sprinkle both halves with salt and pepper. Cook for 45-60 minutes.

  2. While the squash is cooking place sunflower seeds in a bowl and soak in water for 20 minutes. Drain the sunflower seeds, then place sunflower seeds, water, garlic, thyme, lemon juice, nutritional yeast, salt, and pepper into a blender for 2-3 minutes until smooth.

  3. In a skillet heat 2 tsp of coconut oil on medium heat and add cauliflower rice, sprinkle lightly with salt and pepper. Allow rice to cook for 5-8 minutes until tender.

  4. Remove rice from the skillet and set aside. In the same skillet add remainder of coconut oil on medium heat. Cook and stir garlic and mushrooms for 4 minutes. Add in kale and lightly sprinkle salt and pepper. Stir and cook kale and mushrooms for 1 minute. Take the kale and mushrooms off the heat and add the cauliflower rice back into the skillet. Pour sunflower seed alfredo sauce and mix the filling all together.

  5. Take acorn squash out of oven and spoon filling into the center. Enjoy!


Much love,


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