Tag: holiday

Mouth watering yet?! I’m excited to share the ultimate healthy comfort-food dish for the holidays with you!! And if you have vegetarians or vegans coming to your holiday party, I’ve got you covered! Although, this is a crowd pleaser regardless of diet preference. Plus, it’s pretty darn nice to look at 😉 The savory sweetness of the squash, the crunch of the quinoa and pistachios, and tartness of the cranberries create a combination to die for.

Grocery List

• 6 Whole Acorn Squash
• About 3 TBSP Olive Oil
• Sea salt and black pepper
• 1/2 cup dry Red Quinoa
• 1/2 cup dry White Quinoa
• 2 Cups of Vegetable Broth
• 2 TBSP Sage
• 1 TBSP Thyme
• One 8 oz. mixed package of Baby Bella & Crimini mushrooms (coarsely chopped) OR 4 oz. baby bella & 4 oz. portobella mushrooms
• 1/4 cup Sherry Cooking Wine
• 3/4 Cup Reduced Sugar Dried Craisins
• 1/2 Cup Pistachios (de-shelled)
• Fresh Cranberries

Instructions

1. Preheat oven to 450 degrees
2. Trim off the each end of the squash (sometimes microwaving for a couple minute before helps with cutting the squash)
3. Stand the squash upright and halve lengthwise
4. Scoop out the pulp and the seeds, discard
5. Brush each squash half with about 1 tsp olive oil, sprinkle with sea salt and black pepper
6. Arrange cut sides down on a parchment paper covered baking sheet
7. Roast the squash until tender (test with a fork) and the edges are golden brown, appx. 30-35 minutes
8. While the squash roasts, in a medium saucepan add quinoa and vegetable broth
9. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes
10. Place the sage and thyme in a food processor until minced
11. When the quinoa continues cooking, heat 2 tsp of olive oil in a large sauté pan
12. Add mushrooms, sage, thyme and sherry wine to sauté pan
13. Cook until mushrooms are softened
14. Remove pan from heat
15. Add the quinoa, craisins,  pistachios, and a sprinkle of fresh cranberries
16. Remove cooked squash from oven and flip over so cut side is up
17. Fill the roasted squash halves with about 1/2 cup of stuffing and bake again for another 10 minutes
18. Top with fresh cranberries for decor, salt and pepper to taste, and serve while warm!

**If you aren’t a fan of squash, the stuffing can be a great dish all on it’s own!

**I must say the stuffing is even better day two, so don’t be shy about digging into the leftovers (if there are any!)

Bon Appetite!!!

xo <3

Mack