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P. 236
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,
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 Mill
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