Dec 162013
 
Cranberry Walnut Stuffed Acorn Squash

This Sweet and Tangy Walnut Cranberry Acorn Squash recipe is full of holiday cheer and is the perfect side dish! 

Acorn Squash

Acorn Squash – Source

This recipe was born from the boat load of fabulous, organic acorn squash I got with my CSA at KyV Farm. Though they do make a superb Christmas-y centerpiece, I decided to use a few of them to create an easy and delicious holiday meal side dish.

Walnut Cranberry Acorn Squash

Walnut Cranberry Acorn Squash

Upon the first taste and I knew what my contribution to the Christmas dinner will be this year! The walnuts become caramelized under the sweet maple syrup and rich coconut oil to give this dish almost a dessert-like flair. For anyone with a nut allergy, like my daughter, simply leave the nuts out, spoon the cranberry mixture into the reserved squash halves and mix the nuts in afterwards.

Note: This recipe was taste tested by both me and my mom so there you have it. The EXPERT opinion that yes, indeed this recipe is holiday table ready!

Walnut Cranberry Acorn Squash

Walnut Cranberry Acorn Squash

Walnut Cranberry Acorn Squash

Inspired by the baking blog
Serves 6 (1/2 squash each)
Vegan, Gluten Free
Printable Recipe

Ingredients

3 small acorn squash, cut in half, seeds removed (from KyV Farm)
1 can whole bean cranberry sauce
3 Tbsp maple syrup
1/4 tsp salt
2 Tbsp chopped nuts (I used mostly walnuts and some pecans)
6 tsp coconut oil

Directions

1. Preheat oven to 375F; mix cranberry sauce, syrup, salt and nuts in a small bowl. Spoon evenly between six acorn squash halves; top with 1 tsp each of coconut oil. Bake 1 hour or until squash is fork tender.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 285.8
Total Fat 7.3 g
Saturated Fat 4.3 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 114.3 mg
Potassium 784.1 mg
Total Carbohydrate 56.7 g
Dietary Fiber 4.5 g
Sugars 28.0 g
Protein 2.3 g

Vitamin A 14.7 %
Vitamin B-12 0.0 %
Vitamin B-6 17.6 %
Vitamin C 39.6 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 8.1 %
Copper 10.2 %
Folate 10.0 %
Iron 9.6 %
Magnesium 19.0 %
Manganese 40.6 %
Niacin 7.9 %
Pantothenic Acid 8.9 %
Phosphorus 9.0 %
Riboflavin 1.6 %
Selenium 1.9 %
Thiamin 21.0 %
Zinc 5.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sep 242012
 

Stuffed Acorn Squash with Roasted Garlic Pumpkin Sauce and Squash Blossoms

What do you do with squash blossoms?

This was the question I heard over and over from customers at the KyV Farm tent set up at the St Johns Farmers Market at Alpine Grove Park last Saturday.  There are many fried and stuffed recipes on the internet so here is a unique one that showcases the fresh blossoms with their sweet, nutty flavor.  They create a beautiful presentation and taste without adding lots of calories – only about five per cup.

The St Johns farmers market is a newly established one right on the St Johns river.  They had a good number of fresh vegetable vendors as well as a great mix of art work, jewelry, crafts and personal care products.  I would like to see some more prepared food vendors (vegetarian would be awesome!), possibly a food truck and some live music, but overall it was a GREAT market and you can find KyV Farm there every week featuring their organic produce.  Please head out there to support this new market – it is every Saturday, 10AM to 2PM, 2060 State Road 13, Switzerland, Florida.

The acorn squash, spaghetti squash, blossoms and garlic are all organically grown from KyV Farm. In fact, the spaghetti squash I had from the end of last season, waiting patiently on the counter for me to use it – so this started out as a spaghetti squash recipe but quickly morphed into a stuffed acorn squash since I bought two of those fresh at the market on Saturday.  There were so many delicious elements in this recipe that I had trouble fitting them all in the title; sweet roasted garlic, aromatic sage and thyme, fresh rosemary, caramel-y roasted onions, squash blossoms and that creamy pumpkin sauce.  This dish incorporates all of the welcoming tastes of fall and if you are like me living in Florida, it is a great way to celebrate the new season, even if we are only just starting to see some cooler weather.

I am SO excited about this recipe and if you try it, I know you will be too!

Lastly, I hope you will follow me on facebook if you don’t already.  It is such a great way to connect with the people that support and follow my blog.  Thank you to all of you!

Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Inspired by my friend Caras Cravings
Serves 6 – 1 cup spaghetti squash, 1/2 acorn squash, 1/4 cup sauce

Vegan, Gluten Free
Printable Recipe

Ingredients
1 spaghetti squash**
3 acorn squashes
1 onion
2 small bulbs garlic or one large
Salt and fresh ground pepper, to taste

Sauce
1/2 cup canned pumpkin puree
1/4 cup nutritional yeast (or Parmesan cheese for non-vegan)
1/2 cup plain non dairy creamer – I used Silk Original (or regular creamer for non-vegan)
1/2 tsp coarse sea salt
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp fresh chopped rosemary
4 squash blossoms (optional)

Directions

1. Preheat oven to 350F.  Cut squashes in half and scoop out seeds, chop onion, cut tops off garlic and wrap in foil; prepare pans with non-stick cooking spray.   Place squashes face down on pans, add onions and garlic around squashes.  Bake 60 minutes.

2. Add pumpkin puree, nutritional yeast, creamer, salt, sage and thyme to small sauce pan; heat over medium, low heat.  Stir in roasted onions and garlic and simmer mixture, about five minutes or until heated through.

3. Place 1/2 acorn squash on each of six plates, top with 1 cup spaghetti squash and 1/4 cup sauce mixture. Slice squash blossoms; sprinkle evenly over 6 plates, top with sprinkle of chopped fresh rosemary.

**There may be some left over depending on the size of the squash.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 209.8
Total Fat 2.4 g
Sat Fat 0.2 g
Polyunsat Fat 0.3 g
Monounsat Fat 0.1 g
Cholesterol 0.0 mg
Sodium 106.8 mg
Potassium 1,080.1 mg
Total Carb 46.7 g
Dietary Fiber 8.0 g
Sugars 12.2 g
Protein 6.2 g

Vitamin A 18.4 %
Vitamin B-12 44.3 %
Vitamin B-6 187.3 %
Vitamin C   52.6%
Vitamin D 0.0 %
Vitamin E 1.1 %
Calcium 12.0 %
Copper 12.8 %
Folate 33.3 %
Iron 14.1 %
Magnesium 24.0 %
Manganese 32.6 %
Niacin 107.5 %
Pantothenic Acid 17.9 %
Phosphorus 16.7 %
Riboflavin 192.1 %
Selenium 13.6 %
Thiamin 238.4 %
Zinc 11.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jun 272012
 
One of the best things in life is meeting new people and experiencing new things.  Last Saturday was one of the most fun and memorable.  My friend Gregg, who has been supplying me the wines for the Wine Down Wednesday posts, and his wife Kerry (I hope that is the correct spelling!) had us over for dinner.
  A dinner party turned Karaoke night around the piano.
Think Elton John. Rocket Man.


We wined and dined and had an amazing time.  He showed us around his vintage home in Riverside – complete with wine memorabilia from Bono no less!
Also in attendance were my friends Alyson and her husband Chip, who brought a meteorite from their back yard as a dinner conversation piece, and Mark and Sheri – we all do yoga together so it was great to meet up off the mat.  I can’t wait for us all to meet again.


To detox after a night of wine I got it into my head that I wanted to make a macro (macrobiotic) bowl with grains and veggies but when I looked at my acorn squash I just couldn’t remove the skin – it was too pretty – so I thought, why not turn the squash into the bowl? 

Secondly, I’m always looking for new ways to eat my Mila. Because I write about Mila a lot, I created this little info blurb.  That way any frequent visitors that already know the benefits can skip over that and head right to the recipe.
What is Mila?

Mila is an organically grown, non-genetically modified blend of chia seed that is cold pressed and sliced to make it more bio-available. 

It is RAW, GLUTEN FREE, AND VEGAN, perfect for cooking and baking.

It is super high in OMEGA 3s – equal to fish oil pills per serving.  

A single serving also has FIVE GRAMS OF FIBER, more antioxidants than blueberries, more iron than spinach and many more benefits.

This little seed has anti-inflammatory properties, is excellent for brain function, energy, elimination, sleep and the best part?  It’s a FOOD!

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Acorn Squash from KYV Farm
I got this unique acorn squash from Vivian at KYV Farm (CSA SIGNUPS ARE GOING ON NOW)  I’ve never seen such a thing in the grocery store.  I usually see the typical green acorn squash that has a tinge of orange but this one is the beauty queen of squashes.
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Stuffed Acorn Squash
Stuffing them with onions and garlic during cooking imparts a LOT of flavor.  This technique is perfect at Thanksgiving.  While everyone is stuffing their bird you can stuff your squash.
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Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Serves 4
Vegan, Gluten Free

Ingredients


Squash
2 acorn squash, cut in half and seeds removed
1 onion, quartered
4 cloves garlic, crushed
Olive oil spray
Sea salt
1 cup cooked brown rice
1 cup cooked black beans
4 Tbsp Mila (optional)
Salt and pepper, to taste.


Massaged Kale
1 bunch kale, stems removed and chopped
2 Tbsp ume plum vinegar (or sub any vinegar you like)
2 tsp olive oil
Sea Salt


Tahini Sauce
2 Tbsp tahini
2 Tbsp miso
2 Tbsp fresh lemon
1 Tbsp raw agave


Directions


1. Preheat oven to 375.  Arrange squash, cut side up on baking dish, stuff with 1/4 onion and 1 clove garlic; spray with cooking spray, sprinkle with sea salt; bake 1 hour.


2. Mix kale ingredients together in medium bowl, massage kale until wilted, about a minute.


4. Mix tahini sauce in a small bowl.


3. Remove squash from oven.  Remove onions and garlic; chopp and mix with rice, season to taste.  Mix Mila with black beans if using.  Stuff 1/4 cup black beans and 1/4 cup rice into each squash. 
Serve each half squash with 1/4 kale and 1/4 tahini sauce.


(**Rosted potatos on the side optional – roast along with squash)



Nutrition Facts (includes Mila)
4 Servings
Amount Per Serving

Calories 392.8
Total Fat 11.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 67.0 mg
Potassium 1,423.2 mg
Total Carbohydrate 63.5 g
Dietary Fiber 16.8 g
Sugars 3.3 g
Protein 14.0 g

Vitamin A 369.1 %
Vitamin B-12 0.1 %
Vitamin B-6 31.7 %
Vitamin C 141.5 %
Vitamin D 0.0 %
Vitamin E 8.0 %
Calcium 30.4 %
Copper 30.8 %
Folate 33.4 %
Iron 31.9 %
Magnesium 34.4 %
Manganese 78.5 %
Niacin 14.7 %
Pantothenic Acid 11.7 %
Phosphorus 36.6 %
Riboflavin 11.9 %
Selenium 5.7 %
Thiamin 39.7 %
Zinc 11.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.