Acorn Squash Stuffed with Avocado & Quinoa

Ingredients

4 small acorn squash, halved

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

1/4 tsp. Tabasco (or other hot sauce)

1 tsp. cumin

1 tsp. ground coriander seeds

1 tsp. crushed red pepper flakes

1½ cups cooked quinoa

1 14-ounce can black beans, drained, and rinsed

¼ cup scallions, choppedw

¼ cup toasted pumpkin seeds

¼ cup crumbled feta cheese 

2 avocados, peeled, pitted, and diced

1-2 limes, juiced

Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400˚F. Cut acorn squash in half horizontally and scoop out the insides. Brush the insides with olive oil and sprinkle with salt and pepper. Roast acorn squash with the cut side up for 35-45 minutes or until squash is tender in the middle and brown on the edges. 

While squash is cooking, heat oil in a large skillet over medium heat. Add the onion plus a pinch of salt and pepper. Cook onion until translucent and then stir in garlic, cumin, and coriander. Add the quinoa pilaf, black beans, scallions, red pepper flakes, pumpkin seeds, feta cheese, lime, Tabasco sauce, and a pinch each of salt and pepper. Remove skillet from the heat, let mixture cool, then stir in the diced avocado. Scoop the filling into the acorn squash halves and serve. 

Photo courtesy Jeanine Donofrio

Roasted Sweet Potato, Avocado & Wild Rice Salad

Ingredients

2 cups sweet potatoes, peeled and chopped

1 Tbsp. olive oil

Salt and pepper to taste

1 package long grain and wild rice mix 

1 large red apple or green granny smith

1 ripe avocado, peeled, pitted and cubed

2 tsp. lemon or lime juice

1/2 cup dried cranberries

1/2 cup sliced and toasted almonds (can substitute for walnuts or candied pecans)

8-10 ounces baby spinach or mixed greens 

Dijon Balsamic Dressing

1/2 cup extra virgin olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. lemon or lime juice

1 Tbsp. Dijon mustard

1 garlic clove, minced

Kosher salt and pepper to taste

Instructions

Preheat oven to 400˚F. Peel and chop sweet potatoes into cubes. Toss the sweet potatoes with 1 tablespoon of olive oil adding a pinch of salt and pepper. Bake for 25-35 minutes flipping sweet potatoes occasionally. Remove from oven and set aside.

Prepare the wild rice according to the package directions. Combine the roasted sweet potatoes with the cooked wild rice in a large bowl and place in the fridge.

Combine dressing ingredients in a small blender or a food processor. Blend until completely combined and set aside.

Chop the apple and avocado and toss with lemon juice to keep from browning. Add the apple and avocado combination to the sweet potato and wild rice mixture and then toss. Add lettuce, dressing, cranberries, and almonds, toss again and serve. 

Photo courtesy Chelsea’s Messy Apron

Avo, Veggie & Cheese Mini Quiches

Ingredients

Pastry pie crust
3 eggs
1/2 cup low-fat sour cream
1/4 cup low-fat milk
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 cup grated Swiss cheese
1 avocado, peeled, sliced
6 sliced broccoli florets, cooked
1 tomato, sliced or chopped and sautéed

Instructions

Avo, Veggie & Cheese Mini Quiches

Serves 6

Preheat oven to 375 ̊F. Roll pastry dough out into one large rectangle. Cut to fit greased tart molds or muffin tins. Line each mold/tin with pastry, pinch along the edge to create a scalloped effect. Place tartlet mold or muffin tin on a baking sheet. Line the bottom of the mold/tins with sliced avocados and tomatoes. Top with a broccoli floret.

Place eggs, sour cream, and milk plus salt and pepper into a bowl and beat with a hand mixer. Stir in 1/4 cup of the cheese. Spoon mixture into molds and top with remaining cheese. Bake for 30 minutes or until eggs are done. Serve warm.

Avocado Cheesecake with Strawberry Jelly

Ingredients

Crust

Makes one thick 9-inch cake – Serves 8-10

9 graham crackers (can substitute with gluten-free cookies) 1/4 cup margarine, melted

Cheesecake

2 8oz. bricks low-fat cream cheese, softened 2 ripe avocados, peeled and pitted
1/2 cup sugar
2 tsp. lime zest

2 Tbsp. lime juice (2 limes)
2 cups thawed lite whipped topping

Topping

1 cup boiling water
1 packet strawberry gelatin
2 Tbsp. gelatin
1/2 cup pureed strawberries
1-2 cups sliced strawberries to garnish

Directions

In a food processor, pulse the graham crackers into fine crumbs. Transfer to a medium bowl, add melted margarine and mix. Press the mixture onto the bottom of a thick 9-inch parchment- lined springform pan. Store in the fridge to set.

Add the softened cream cheese, avocados, sugar, lime zest, and lime juice to a food processor and process until smooth. Spoon into a medium bowl, gently stir in whipped topping, and mix until blended. Pour mixture over the crust and smooth over the surface, leaving a little room on top for the jelly. Place in the fridge to set for at least 20 minutes.

To make the jelly, whisk the flavored gelatin into the boiling water. Add the unflavored gelatin and continue whisking. Add the pureed fruit and whisk thoroughly. Set aside and allow to cool. Pour mixture onto the chilled cheesecake and then place the pan back into the fridge for 3 hours or until firm.

Run a knife around the edge of the pan to loosen the cheesecake and remove rim of springform pan. Transfer to a serving platter and garnish with fruit slices as desired. Serve chilled.

Note: Although we used strawberries for this recipe, you can substitute the fruit and matching gelatin flavor to your liking or based on fruit availability in your area. Try it with raspberries, blueberries, or pomegranate, or as a seasonal favorite with cranberry relish.