Happy Monday! I hope you had a great weekend and Halloween. I stayed in both nights (kind of grandma style, I know) and it felt great. One of my friends has had a busy past few weeks and had to leave early Sunday morning for a work trip, so we decided to spend Halloween cooking a delicious stuff acorn squash and enjoying a cheese plate and red wine while watching “Ghost'” (which, I had never seen before, and now I get what I was missing out on all those years of people talking about it).
Our recipe was delicious but with the butter and brown sugar it might not have been the most healthy. But I certainly recommend it, so you can get the recipe here.
But I found two other healthy fall recipes via bistroMD to help you feel a little festive.
bistroMD’s Quinoa and Pumpkin Seed Stuffed Acorn Squash
This actually seems somewhat similar to the recipe that I made, but instead of making it flavorful with butter and brown sugar, uses spices like cardamom, turmeric, nutmeg and cinnamon.
Nutritional Information: (for each serving, serves 8):
- Calories: 219
- Protein: 5g
- Carbohydrates: 44g
- 4 medium acorn squash, halved lengthwise with the seeds removed
- 3 cups of water
- 2 cups quinoa
- 2 teaspoons olive oil
- 1 ½ cups diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon minced cardamom
- 1/8 tablespoon of turmeric
- 1/2 cup dried cranberries
- 1/3 cup diced apples
- 1/4 cup dried currants
- 1/3 cup toasted pumpkin seeds
- 1/2 teaspoon freshly grated nutmeg
- 1 cinnamon stick
- 1/2 teaspoon of sea salt
- Freshly ground black pepper
- Preheat oven to 350 degrees F. Adjust rack to the middle shelf.
- Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.
- While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.
- Using fresh apples, cut into small dices and soak with lemon juice.
- Cover the pan and simmer the vegetables for 5 minutes until they are tender.
- In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
- Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.
- Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
- Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.
bistroMD’s Gluten Free Pumpkin Pie Tartlets
I love how small and cute these are! I can never eat a whole piece of pumpkin pie, it’s too much mush for me, so I think these are just right. And personally, I’m not really particular over gluten-free or full of gluten – but if you try to refrain from gluten these might be perfect for you.
Nutrition Per Tartlet (Serves: approximately 15 tartlets):
- Calories: 150
- NET Carbohydrate: 12 grams
- Protein: 4 grams
- Pie Crust:
- 1.5 cups Almond Flour
- 1 Egg
- 2 tablespoons Butter, unsalted
- Pie Filling:
- 1 can (15 oz) Pumpkin Puree
- ½ can Coconut Milk, unsweetened
- ½ cup Honey
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger, ground
- ¼ teaspoon Cloves, ground
- ½ teaspoon Sea Salt
- Pie Crust:
- Preheat oven to 350 °F.
- Add all ingredients to a food processor or blender until a smooth dough forms.
- Spritz muffin pan with non-stick olive oil spray or use muffin liners.
- Press approximately 1 tablespoon of dough into each cup and press to evenly fill the bottom.
- Pie Filling:
- Add all ingredients to a medium sized bowl and mix using a hand mixer until smooth. Or add all ingredients to a blender or food processor and blend until smooth.
- Divide filling amongst muffin cups.
- Bake approximately 10-15 minutes or until center is set.
- Allow to cool at least 10 minutes before removing from pan.