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(T) = Tablespoon (t) = Teaspoon (c) = Cup
Acorn
Squash Stuffed with Quinoa and Fruit
Serves: 8
Ingredients:
4 acorn squash, medium
2 c quinoa, rinsed and drained
2 c Mott's® apples, chopped
1/2 c apricots, dried, chopped
2 T honey
1/2 t mace, ground
1/4 t cardamom, ground
4 c vegetable stock, low sodium
2 T margarine
1 c pears, chopped
2 T walnuts, chopped
1 t cinnamon, ground
1/4 t allspice, ground
Preparation:
Preheat the oven to 350. Coat a large baking dish or
roasting pan with no-stick spray. Cut the squash in
half lengthwise; scoop out and discard seeds. Place
the halves, cut side down, in the prepared dish. Bake
for 30 minutes. Meanwhile, in a 2 quart saucepan over
medium-high heat, bring the stock to a boil. Add the
quinoa; stir and reduce the heat to low. Cover and simmer
for 20 to 25 minutes, or until the liquid has been absorbed.
Remove from the heat and let stand for 5 minutes. Fluff
with a fork. In a large no-stick frying pan, melt the
margarine. Add the apples, pears, apricots and walnuts;
cook, stirring frequently, for 5 minutes. Stir in the
honey, cinnamon, mace, allspice and cardamom; cook for
2 minutes. Transfer to a large bowl. Add the quinoa
and mix well. Turn the squash cut side up. Divide the
quinoa mixture among them. (If there is any extra filling,
place it in a small casserole dish.) Bake for 15 minutes,
or until the squash are tender.
Sunshine
Fruit Sauce
Sauce Serves: 8
Ingredients:
6 c Mott's® apples and/or pears, peeled and sliced
1-1/2 Prune juice
1 c Pitted prunes (about 6 oz)
1-2 T Brown sugar
2 t Grated orange peel
4 Orange slices, halved
Preparation:
In 3-quart saucepan combine apples, pears and prune
juice. Bring to boil; reduce heat and simmer about 30
minutes until fruit is tender, stirring occasionally.
Stir in prunes and sugar. Simmer about 10 minutes until
prunes are plumped. Stir in orange peel. Cool to room
temperature. Pour into bowl, mix in orange slices and
cover and refrigerate up to 2 weeks. Use as a topping
for cereal, pancakes, waffles, french toast, or as a
relish with poultry, beef and pork dishes.
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