Last-Minute Holiday Dish: Stuffed Acorn Squash by Carrie Adams

Thanksgiving is upon us! It's time to spend time with family, set your mind on gratefulness and savor delicious Holiday food. But wait, weren't you supposed to bring a dish? Uh oh. Not to worry, the H3 Healthy Kitchen has you covered with a last-minute holiday dish. Easily prepare this healthy and scrumptious Stuffed Acorn Squash recipe.



Ingredients:

1 can Pan spray

1 each Acorn squash, cut in half, seeds removed

½ cup Yellow onion, diced

¾ cup Celery, diced

¾ cup Carrot, diced

½ cup Panko bread crumbs

¼ cup Oregano, fresh, chopped

1 tsp Black pepper, fresh, ground

¼ cup Parmesan cheese

Method:

• Lightly grease a sheet pan, and place both halves of the squash skin side up. Place into an oven preheated to 350˚F, and roast till thermometer can pierce skin and squash with ease. (Approximately 35 - 40 minutes).


• While squash are roasting, sauté onion, celery, and carrots. Mix hot vegetables with panko, oregano, and black pepper.


• Stuff vegetable mixture into roasted squash. Top with parmesan cheese, and place back into oven for 10-12 minutes to allow the cheese to melt.

Nutrition: 

Servings: 4

Serving Size: ¼ of a squash

Calories: 140

Fat: 2.5 grams

12 Days of Christmas Recipe Countdown: Stuffed Pork Tenderloin toppped with a Pear and Fig Compote

Pear and Fig Compote

INGREDIENTS:

2 each Pears, peeled and cored, cubed

1 each Shallot, chopped

½ cup White wine

1 ½ cup Apple juice or apple cider

½ cup Figs, halved

1 Tablespoon Brown Sugar

½ teaspoon Cinnamon, ground

¼  teaspoon Cloves, whole

1 each Vanilla bean halved or split open

½ teaspoon Salt

2 teaspoon Cornstarch + cold water about 2 tsp.

PREPARATION:

• Warm sauce pan to a medium heat


• Once pan is hot, add shallots and cook until tender; then add pear cubes.


• Let pears cook for about 5 minutes stirring frequently.


• Then add apple juice, figs, brown sugar, cinnamon, cloves, vanilla bean and salt.


• Stir frequently and bring pears to a simmer until they are tender and sauce has a slight thickness to it.  If more thickness desired, add small amounts of cornstarch in cold water (slurry) until you have reached your desired consistency.


• Serve over pork tenderloin or your favorite protein.

Chef’s Note:  This sauce is great over Roasted Duck breast, or even as a stuffing for pork by removing the apple sauce from the recipe.  If compote is too spicy, cu, with more apple cider and apples, however, if you want it spicier you may add more red pepper flakes.  Remember that because they are dry spices, they will take a few minutes to rehydrate and release their flavor so add flakes slowly.

Number of Servings: 4

Serving Size: approx ¼ cup

Calories: 45

Fat: 0

 

Stuffed Pork Tenderloin

 

INGREDIENTS:

 

12 ounce Pork tenderloin, cleaned and butterflied

 

3 each Granny Smith apples, peeled, diced medium

 

2 each Shallots, chopped

 

¼ teaspoon Sea salt

 

½ teaspoon Black pepper

 

¼ teaspoon Nutmeg

 

½ teaspoon Cinnamon

 

¼ teaspoon Cloves, ground

 

¼ cup Dried cranberries, chopped

 

¼ cup Dried figs, chopped

 

2 teaspoons Fresh oregano, chopped

 

PREPARATION:

 

• Preheat oven to 375º.


• Ask your butcher to butterfly the tenderloin for you. Lay the pork out on a flat surface and season the inside with salt and pepper.


• Spread the apples, shallots, cranberries, figs and spices on the tenderloin.


•  Roll the tenderloin up and tie with butcher string.


• Heat a large skillet over medium high heat. Spray with cooking spray.


• Brown stuffed tenderloin on all sides; about 1 minute per side.


• Transfer sauté pan to oven or place tenderloin on baking sheet and roast for 10-15 minutes or until thermometer registers 155º F.


• Remove the tenderloin from the pan and allow to rest for 5 minutes.


• Slice into four equal portions.




• If you prefer your pork a little pink, pull out of the oven at about 145 degrees then let set for 5 minutes.

 

Chef’s Note:  This can be served with a spiced apple cider sauce, pear and fig compote or served as is.

 

Number of Servings: 4

 

Serving Size: 4 oz or ¼ of tenderloin

 

Calories: 160

 

Fat Grams: 4.4

 

12 Days of Christmas Recipe Countdown: Coconut Macaroons

 

This year we are celebrating the holidays with a 12 Days of Christmas Recipe Countdown! Check in each day for a differnt holiday recipe. For more holiday recipe ideas or to enjoy a little holiday fun, visit the Culinary Arts Center website to view our schedule of available demonstration and hands-on cooking classes. Be sure to 'like' the Culinary Arts Center on Facebook for more cooking tips and CAC specials! Happy Holidays!



INGREDIENTS:

1 each Egg white

1 Tablespoon Sugar

¼ teaspoon Vanilla extract

1/8 teaspoon Almond extract

¾ cup Sweetened flaked coconut

PREPARATION:

• Preheat oven to 300°F


• Lightly spray baking sheet with pan spray


• Separate egg, use egg white only; place in medium sized bowl or stand mixer bowl with whip attachment.


• On high speed with an electric mixer or stand mixer, whip egg white and slowly add sugar as the egg is whipping.


• Egg white mixture will form stiff peaks.


• Fold in vanilla and almond extract then gently fold in flaked coconut.  If over mixed, egg mixture will break and fall.


• Then scoop tablespoon size macaroons onto baking sheet, leave each macaroon about 1 inch apart.


• Bake until tops are pale golden about 15 to 20 minutes.


• Enjoy

Number of servings: 12

Serving Size: 1 each/ 1 tablespoon

Calories: 75

Fat Grams: 3.5