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hot sides

yields 4 servings yields 4 servings
STUFFED ACORN SQUASH AMARANTH WITH PARSLEY SAUCE
Don’t toss out those squash seeds! They can be toasted in the oven or left to dry on the Amaranth is a tiny seed native to South America that’s naturally gluten-free and has a lovely
counter for a light and nutritious snack. golden color. It’s a protein powerhouse and a source of calcium and vitamin C. In place of
amaranth or quinoa, you can use rice or kasha.
2 acorn squash, cut in half lengthwise,
seeds and fiber scooped out 1 cup amaranth or quinoa 1. In a frying pan, toast the amaranth or quinoa in the oil for 5
2 tablespoons olive oil minutes. Add the water and cook for 30–40 minutes until all
PINEAPPLE PECAN FILLING CHEESY QUINOA FILLING 2½ cups water the water has been absorbed.
2 cups crushed pineapple, 1 cup cooked quinoa 2. To prepare the sauce, cook the scallion or onion in 3 table-
slightly drained 1 cup grated zucchini PARSLEY SAUCE spoons water on high heat for 5 minutes. Add the nuts or
1/3 cup pecans, chopped 1 cup shredded Muenster cheese 6 scallions or 1 onion, chopped seeds and cook for 3 more minutes.
¼ cup fresh or dried cranberries 1 red chili pepper, minced 1 cup water 3. Dissolve the arrowroot starch in the remaining water and the
½ cup shredded cheddar cheese 2 cloves garlic, crushed 1/3 cup chopped walnuts or oil, and add to the nuts and onions. Simmer until the sauce is
(optional) 1 teaspoon salt sesame seeds clear and thick, about 10 minutes.
½ teaspoon ground cinnamon 1 teaspoon arrowroot starch 4. Add the Bragg liquid aminos or salt and the parsley. Serve the
(optional) 1 tablespoon cold-pressed sauce over the hot amaranth or quinoa.
1/8 teaspoon nutmeg (optional) sesame oil
1 tablespoon Bragg liquid aminos
or 1 teaspoon salt
1/3 cup fresh parsley
1. Fill a baking dish with water half an inch deep. Place
the squash cut-side down into the baking dish. Bake
at 350˚ F for 30–40 minutes or until tender. Discard yields 4 servings
the water. CORN AND BROWN RICE
2. In a medium bowl, combine the ingredients for either 1 ear of corn 1. Scrape the kernels off the cob with the serrated
filling. Fill the cavity of the squash halves with the fill- 1 small onion, finely diced edge of a knife and set aside.
ing and return to the baking dish. Bake an additional 1 cup brown rice, soaked 2. In a saucepan, bring the onion, rice, water, and salt
15–20 minutes. overnight to a boil on high heat. Reduce the heat and simmer for 50 min-
2 cups water utes.
Pinch of salt 3. Add the corn kernels and cook for an additional 5 minutes. Mix
gently and serve warm.

236 HEALTHY EVER AFTER utes. Pour over the spaghetti and top with the parmesan cheese. Bake at 350˚ F until the cheese is melted, about 20 min- into 9x13-inch baking pan. ti.” Do the same with the other half. Place the spaghetti tongs of a fork through the flesh, creating the “spaghet- punctures easily, about 40–50 minutes. greased baking dish and baked at 350˚ F until the squash 3. In a medium bowl, combine the shredded cheese, zucchini, tomato sauce, oregano, garlic, salt, and pep

237

desired.
minutes. Toss with the radishes, if
let, and salt. Cook, covered, for 45

spoons water just until tender.
rots, celery, and zucchini in 3 table-

utes. The squash can also be placed cut-side down in a
inches of boiling water and simmer, covered, for 15 min-
1. Place the squash cut-side down in a pot filled with 2

½ cup grated parmesan cheese
Dash of ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
2 cups tomato sauce
1½ cups grated zucchini
1 cup shredded cheese
seeds and fiber scooped out
1 spaghetti squash, cut in half lengthwise,
Enjoy this “spaghetti” dish without the gluten and calories.

CHEESY “ZOODLES” WITH TOMATO SAUCE
yields 6 servings

20 yields 4 servings the flavor and nutritional value of this Carrots, celery, and squash enhance most digestible gluten-free grains. and is one of the least allergenic and nutrients. Millet is readily available and contains a myriad of beneficial Millet is a non-acid-forming grain MILLET VEGETABLE hot sides
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