Stuffed Acorn Squash
Need a reason to go vegetarian this holiday? Winter squash carry the greatest amount of alpha and beta-carotene. The acorn squash also have strong antioxidant, anti-inflammatory and blood-sugar regulating properties.
Ingredients
- 3 medium acorn squash
- 1/2 teaspoon freshly ground ginger
- 1/2 cup raisins
- 1/2 cup diced pear
- 3/4 cup chopped walnuts
- 1 1/4 cup diced apple
- 1/2 cup diced apricot
- 15-ounce can of white beans, rinsed
More: 9 Reasons Why Athletes Should Eat More Beans
Instructions
1. Preheat the oven to 350 degrees.
2. Using a sharp knife, cut the squash in half, starting at the base of the stem and continuing lengthwise down one side. Scoop out the seeds and membrane, and discard.
3. Lightly coat a sheet pan with oil. Place the squash halves cut-side down, and roast for 15 to 20 minutes.
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4. In a large saut? pan, saut? the remaining ingredients over medium heat, in 1 teaspoon of oil, stirring frequently for 5 minutes or until heated through.
5. Turn squash halves, face up and stuff with 3/4 cup of the mixture. Bake the stuffed squash for 15 to 20 minutes or until golden brown.
More: 10 Ways to Make Thanksgiving Dinner Healthier
Champagne Pear Cocktail
Remember: everything in moderation—even your bubbly fruit. Champagne has about 80 calories per 4-ounce pour. Sip slowly, rehydrate with water and always be sure to have your cocktail with some lean protein to delay the effect of the alcohol.
More: 10 Healthy High-Protein Snacks
Ingredients
- 1/2 ounce pear brandy
- 4 to 5 ounces champagne
- Sliced pear (warmed up in the microwave)
Instructions
1. Pour the brandy into a chilled flute glass and top with champagne.
2. Garnish with warmed sliced pear.
More: The Truth About Alcohol and Cycling
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