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                      Quinoa-Stuffed Winter Squash

                      Published by FoodTrients
                      Stuffed squash

                      Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.

                      Ingredients:

                      • 4 small table queen or other acorn squash
                      • 2 Tbs. extra-virgin olive oil, plus extra for brushing
                      • 2 cups vegetable broth
                      • 3/4 Tbs. sea salt, divided
                      • 1/2 tsp. freshly ground black pepper, divided
                      • 1-1/2 tsp. allspice, divided
                      • 1 red onion, cut in 1/4-inch dice
                      • 4 cloves garlic, minced
                      • 1/3 cup dried cranberries
                      • 2 cups cooked quinoa
                      • 1/2 cup toasted pine nuts or slivered almonds
                      • 1/2 cup chopped fresh mint
                      • 1/4 cup chopped fresh parsley

                       Directions:

                      1. Preheat oven to 375 degrees. Cut squash in half lengthwise and scoop out seeds. Place halves, cut side down, in a lightly greased, large baking dish. Bake for 35–45 minutes, until just tender. Turn cut side up, brush with olive oil, and divide vegetable broth among the eight cavities. Season tops with ¼ tsp. salt, ¼ tsp. pepper, and ¼ tsp. allspice. Return squash to oven and bake until nicely browned on edges, another 5–10 minutes. Remove from oven and drain any residual broth into a small bowl. Set baking dish and bowl with broth aside.
                      2. Place 2 Tbs. olive oil in a large pot over high heat and add onions. Stir until they begin to soften, and then reduce heat to medium. Add garlic, cranberries, and remaining salt, pepper, and allspice. If mixture becomes too dry, add spoonsful of reserved broth. Cook, stirring often, for another 5–10 minutes, until onions are tender. Add cooked quinoa and mix well. Remove from heat and stir in nuts, mint, parsley, and salt to taste.
                      3. Divide mixture among squash. Sprinkle with reserved broth if filling looks dry. Return to oven and warm through. Serve.

                      PER SERVING: 299 cal, 10g fat (5g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 43g carb, 6g fiber, 266mg sodium

                      SOURCE: This article is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.

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                      FoodTrients
                      Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients-–all available through cookbooks, e-newsletters, and this website.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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