Page 19 - Florida Sentinel 9-7-18

Recipes
AVOCADO QUINOA STUFFED ACORN SQUASH
3-4 small acorn squash, sliced in half 2 tablespoons olive oil
1 medium onion
2-3 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 4-oz. can of green chiles
1.5 cups cooked quinoa
1 can black beans, drained and rinsed 1⁄4 cup chopped scallions
1⁄4 cup toasted pepitas
se, optional
2 avocados, diced
a few squeezes of lime
salt & pepper
Directions: Preheat oven to 400 degrees F.
Cut acorn squash in half and scoop out the insides. Drizzle
with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it up- side down for a portion of the roasting time).
Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, coriander and stir. Add the green chiles and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime and a more salt and pepper, to taste.
Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
Scoop the filling into the acorn squashes halves. (note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.
September 7 is National Acorn Squash Day! This fruit definitely deserves a day of its own. One cup boasts only 115 calories but plenty of nutrients, including about 29 percent of your daily vitamin C and 19 percent of your daily potassium—and that's worth celebrating!
CANDIED ACORN SQUASH SLICES
2 medium acorn squash
2/3 cup packed brown sugar 1/2 cup butter, softened
Directions: Preheat oven to 350deg&; cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes.
Combine sugar and butter; spread over squash. Bake uncovered, for 15-20 minutes longer, basting oc- casionally.
SPAGHETTI SQUASH MEATBALL CASSEROLE
1 medium spaghetti squash (about 4 pounds) 1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups chopped collard greens
1 cup chopped fresh spinach
1 cup reduced-fat ricotta cheese
2 plum tomatoes, chopped
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese
Directions: Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.
Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
SLOW COOKER ACORN SQUASH AND APPLE CHICKEN
1 - 4-5lb whole chicken
1 medium acorn squash
10 baby dutch yellow potatoes OR 15-20 finger- ling potatoes
2 apples (I used golden delicious)
1 medium yellow onion
3 TBS curry powder
1 TBS cumin powder
2 TSP coriander powder
2-3 TSP cayenne pepper
Directions: Cut the acorn squash into quarters. Remove the seeds and discard or save for roasted acorn squash seeds. Cut the onion into quarters. Cut the apples into 8 wedges, remove the seeds.
Combine the spices.
Remove the innards of the whole chicken if they are intact and discard. Season the whole chicken with the spice mixture.
Place the quartered squash in the bottom of the crock pot. Layer half of the apples, onion and potatoes on top of the squash. Place the seasoned chicken on top and place the remaining apples, onion and potatoes on top of the chicken.
Set the Crock-pot to low (8 hours).
BAKED ACORN SQUASH WITH BUTTER AND BROWN SUGAR
1 medium acorn squash 1 teaspoon coconut oil 1/2 teaspoon cinnamon 2 teaspoons brown sugar 1 cup nonfat plain greek yogurt, divided
2 teaspoons honey
2 tablespoons chopped pecans
Directions: Preheat oven to 400 degrees F. Line a baking sheet with foil.
Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cin- namon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
FRIDAY, SEPTEMBER 7, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B