Baked Acorn Squash with Apple Stuffing

Ingredients

• 
• Sausage, Apple, and Cranberry Stuffing

• 
• Butternut Squash Cakes

• 
• Sausage and Rice Stuffed Acorn Squash

• 
• Butternut Squash Cajun Fries

• 
• How to Make Baked Acorn Squash

• 
• Apple-Stuffed Squash

• 
• Acorn Squash

• 
• Types of Cooking Oil

• 
• How to Cut Onions

• 
• Battle of the Butter: Salted vs. Unsalted

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• All about Cinnamon

Original recipe makes 2 servings

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• 1 tablespoon olive oil
• 1 acorn squash, halved and seeded
• 1 apple, diced
• 2 tablespoons diced celery
• 2 tablespoons water

• 2 teaspoons minced onion
• 2 teaspoons butter, cubed
• 1 teaspoon maple syrup
• 1 pinch ground cinnamon, or to taste

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
2. Place squash, cut-side down, on baking sheet.
3. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
4. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

Quinoa Salad and Miso Broccoli

3 tbsp extra-virgin olive oil
1 tbsp white miso
2 tbsp rice vinegar
2 cups cooked quinoa
3 cups steamed broccoli florets, roughly chopped
2 cups baby arugula
1⁄4 cup raw sunflower seeds
1⁄4 tsp salt

Directions
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.

Quinoa Blueberry Pancakes

2 1/2 cups quinoa, cooked
1 cup milk
4 eggs
3 tsp baking powder
1/4 tsp sea salt
1 tbsp honey
2 tbsp grape seed oil
1 1/2 cups blueberries
Cooking spray

Directions
In a blender combine: quinoa, honey, oil, eggs and milk. Blend till smooth. Add in salt, baking powder and blend for a few more seconds.

Heat a griddle or pan with cooking spray. Pour 1/4 cup of batter on to hot griddle or pan. Sprinkle blueberries of the top and cook for a few minutes.

Flip and finish both sides until golden brown.