Roasted Acorn Squash Stuffed with Wildrice & Cranberries

This is another recipe I make a large batch of and just freeze (rice) so next time around just pull the rice from freezer and saute the rest of the ingredients to throw and flavor rice while roasting the acorn squash and your done. As always try to use as many organic ingredients as possible!

6 servings

What you need:

3 Med sized Acorn Squash (1/2'd & de-seeded)
1 large Diced Onion
tbsp. Extra Virgin Oilve Oil
2-3 stalks diced celery
1/4 cup dried cranberries (I use unsulfered low sugar)
1/4 cup pecans or walnuts (optional)
2 cups cooked wild rice (cooked in Low sodium veggie broth)
maple syrup

What to do:


1- Heat oven to 450 degrees. Place Squash cut side up drizzle with maple syrup and lil olive oil. Roast 25-30 until soft.

2-In a large fry pan saute onions and celery in extra Virgin Olive Oil till translucent add in the cranberries and pecans stir for about a minute and add the rice. Salt and pepper to taste.

3- Stuff the rice inside each of the acorn squash and serve!!


If you try this recipe! Post a pic below or comment below on how it was!!

Quinoa Stuffed Peppers with Feta, Spinach, and tomatoes- Gluten Free

We enjoyed this for dinner tonight I adapted it from a magazine recipe I saw but included alot of other ingredients I don't use. You can add chunks of chicken to make this a MEAT meal

20 mins

4 servings

What you will need:
1 1/2 cups quinoa
3 cups of water (or veggie/chicken broth)
salt/pepper
1 clove garlic minced
1 med chopped onion
dash of apple cider vinegar
extra virgin olive oil
spinach
cherry tomatoes (or sun dried tomatoes)
feta cheese (or goat)
Parmesan cheese
4 Yellow/Orange Peppers

To Prepare:
-preheat oven to 355 degrees
- wash cut the tops off the peppers, clean out seeds and place upside down on parchment paper and bake for 20 mins.
-bring water to boil, add quinoa cook on med for 15 mins or according to package.
-carmelize onions in olive oil then when they are just about brown add a dash of Apple cider vinegar to really add some carmel flavor!
-stir in fresh spinach, cherry tomatoes and minced garlic saute for 3-5 mins till spinach is wilted.
-Add onion mixture to the quinoa with feta cheese, salt, and pepper and mix well.
-Stuff peppers with Quinoa mixture and sprinkle with Parmesan before serving.

I placed on a plate and surrounded it with greens and drizzled homemade balsamic dressing on the salad. It went really well with the peppers.