By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and my colleague, Christine Gerbstadt, MD,RD, and her recipe: “Baked Stuffed Acorn Squash.”
Dr. Christine Gerbstadt received her Bachelor of Science in Nutrition from the Pennsylvania State University and a Master of Public Health in Community Nutrition from the University of California at Berkeley. She holds a Doctor of Medicine from the Medical College of Pennsylvania, and completed internship in Internal Medicine at the Medical College of Pennsylvania, residency training in Anesthesiology at Harvard Medical School’s Brigham and Women’s Hospital in Boston, and Pediatric Anesthesia Fellowship at the Children’s Hospital of Pittsburgh.
She is Board Certified by the American Board of Anesthesiology, and is on staff at Blake Medical Center in Bradenton, FL, where she works regularly with the Gastroenterologists in the endoscopy center. Her professional activities include Medical Director for Manatee Technical Institute’s Health Occupations, where she is also lecturer in pharmacology for the Surgical Technology Program.
Dr. Gerbstadt became a Registered Dietitian more than thirty years ago. She is currently a National Media Spokesperson for the American Dietetic Association, a Certified Diabetes Educator, American Council on Exercise Certified Personal Trainer, and Certified Specialist in Sports Dietetics. She is president of Nutronics™, Inc., nutrition consulting where “Food is the First Medicine,” www.NutronicsHealth.com . Since 2008, she has lectured on detox diets to various professional groups and works with wide range of clients and media, including WebMD, SELF Magazine, Prevention Magazine and others, educating about the dangers of fad and restrictive dieting. Her book Doctor’s Detox Diet “The Ultimate Weight Loss Prescription will be available at www.Amazon.com and www.DoctorsDetoxDiet.com at the end of 2010.
She lives with her son, a budding seven year old chef, in Sarasota, FL, where she emulates the eating habits and active lifestyle she encourages others to live for a strong immune system, optimal organ function and healthy weight management.
Baked Stuffed Acorn Squash
Prep time 15 minutes; Bake time 1 hour; Serves 2
From: Doctor’s Detox Diet “The Ultimate Weight Loss Prescription”
By permission of author: Christine Gerbstadt, MD, RD www.DoctorsDetoxDiet.com
1 Acorn squash, about 4" diameter
1/2 cup frozen or fresh corn
2 Tbs Yellow onion, chopped
1/4 cup Sweet red bell pepper, chopped
10 Cherry tomatoes, halved
1 clove fresh garlic, minced
1/2 tsp Chili powder
1/2 tsp ground cumin
1/8 tsp ground nutmeg
2 tsp Olive oil, extra virgin
½ cup canned or cooked pinto beans
1 oz crumbled Feta cheese
1. Sauté minced garlic and onion in olive oil until lightly browned.
2. Add beans, corn, cherry tomatoes and seasonings.
3. Blend all ingredients well. Remove from heat.
4. Halve acorn squash and remove seeds. Place cut side up on baking sheet.
5. Fill with bean mixture and cover lightly with foil.
6. Bake for 45 minutes covered.
7. Remove foil last 15 minutes, sprinkle with feta cheese and allow top to brown slightly.
8. Serve warm with whole grain bread.
Nutrition Facts Baked Stuffed Acorn Squash
Serving size ½ stuffed squash
Servings per recipe = 2
% Daily Value*
Total Fat 9 grams
Saturated Fat 3 grams
Cholesterol 15 mg
Sodium 350 mg
Total Carbohydrate 45 grams
Dietary Fiber 9 grams
Sugars 10 grams
Protein 9 grams
Vitamin A 45%
Vitamin C 100%
Thank you for reading and visiting with us today. Stop by and see Dr. Gerbstadt.