QUINOA AND BEEF-STUFFED ACORN SQUASH

QUINOA AND BEEF-STUFFED ACORN SQUASH

Ingredients:
2 ounces ground beef
1 serving Quinoa Pilaf

Directions:
1⁄ cup vegetable broth
4
2 teaspoons Parmesan cheese
1. Preheat oven to 350°F. Remove the stem and cut the squash in half lengthwise.
Use a spoon to remove the seeds and strings to create a hollow in each half.
Sprinkle each half lightly with salt and pepper.
2. Place a small skillet over medium heat. Once it is warm add the ground beef and
stir continually with a fork, breaking the beef into small pieces. When cooked,
drain off any excess grease and add the beef to a bowl with the pilaf. Stir to
combine and place half of the mixture in each hollow of squash.
3. Pour half the vegetable broth and sprinkle half the cheese on each squash half.
Place the squash in a small skillet in the middle of the oven for 40–50 minutes. It
is ready when you can pierce the flesh with a fork through to the skin easily. Let
each half cool for 5 minutes before serving.
Make Your Own Frozen Dinners
If you’re trying to eliminate some of the sodium and preservatives in your
diet, but like the convenience of frozen dinners, many of the recipes in this
chapter can be doubled and the second portion can be stored in a sealable
container for later. In most cases, you’ll save money, eat healthier, and still
have quick meals.
SOUR CREAMED GREENS
Most people make creamed greens dishes with a lot of heavy cream. But you can
substitute sour cream (even the fat-free variety) to get a similar and healthier dish.
Yields 4 servings
11⁄ pounds fresh mustard greens, spinach, or chard
2
1⁄ cup chicken broth
2