Stuffed Acorn Squash with Quinoa and Pistachios
I was given this recipe by my trainer and nutritionist – Breanne Curran at the Magnuson Athletic Club – and served it the other night to my girlfriends as a healthy dinner option for the night after Thanksgiving. It’s hearty and filling while at the same time “light”. She recommends subbing the feta with nutritional yeast (mild, nutty flavor) for those that are vegans.
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper flakes
Heat oven to 425ª F. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 20 to 25 minutes.
Meanwhile, bring quinoa and 2 cups water to boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. OR – cook quinoa in a rice cooker according to directions. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash and serve.
Grilled Snapper with Mango-Avocado Salsa
This recipe is derived from the one and only Gwyneth Paltrow however she uses halibut in her recipe but because I don’t care for halibut, I’ve substituted it with red snapper and I’ve also modified the cooking technique such that I use a grill pan rather than the BBQ. I don’t own a gas BBQ, only a charcoal Weber, and although I love the taste, it’s just not as convenient for a simple recipe like this…hence why I use the grill pan! This is a super easy recipe and quite healthy.
- 1 medium ripe avocado, peeled and cut into 1/2″ dice
- 1 medium ripe mango, peeled and cut into 1/2″ dice
- 1 cup cherry tomatoes, quartered
- 4 large fresh basil leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 3 tablespoons fresh lime juice, divided
- Kosher salt and freshly ground black pepper
- 4 6-ounce red snapper fillets
- 4 lime wedges
Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Prepare a grill pan on med-high heat. Grill fish until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.