ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
We stuffed this squash with a frozen riced vegetable blend for an extra dose of veggies. Try cauliflower–sweet potato or cauliflower-broccoli.
2 acorn squashes, halved, seeds scraped out1 teaspoon paprikaKosher salt and freshly ground pepper6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)8 ounces cremini or white mushrooms, sliced3 scallions, thinly sliced2 cloves garlic, minced2 teaspoons chopped fresh oregano2 cups frozen cooked quinoa or short-grain brown rice1 12-ounce bag frozen riced vegetable blend6 ounces dill havarti cheese, shredded
1. Preheat the oven to 450˚. Line a baking sheet with foil. Sprinkle the insides of the squash with the paprika, salt and pepper. Brush with the 2 tablespoons melted butter. Put the squash in a large microwave-safe dish and add 2 tablespoons water; cover with plastic wrap and microwave until tender, about 15 minutes.
2. Meanwhile, melt the remaining 4 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned at the edges and tender, 5 to 7 minutes. Add the scallions, reserving 2 tablespoons green parts for topping, then add the garlic and oregano. Cook, tossing, until the scallions are tender, about 1 minute. Stir in the quinoa, riced vegetable blend, ¾ teaspoon salt and a few grinds of pepper. Cook, stirring, until heated through, about 3 minutes. Stir in half the cheese.
3. Put the squash cut-side up on the baking sheet. Divide the vegetable mixture among the squash and top with the remaining cheese. Bake until browned and the cheese is melted, 12 to 15 minutes. Sprinkle with the reserved scallion greens.
Per serving: Calories 640; Fat 34 g (Saturated 20 g); Cholesterol 91 mg; Sodium 813 mg; Carbohydrate 69 g; Fiber 16 g; Sugars 5 g; Protein 20 g
ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4
Herbs and spices are an easy, healthful way to add flavor. Grind or crush whole spices for serious punch.
1½ pounds red-skinned potatoes, cut into chunksKosher salt½ cup sour cream3 tablespoons prepared horseradish, drained2 teaspoons dijon mustard1½ teaspoons red wine vinegarFreshly ground pepper4 tablespoons unsalted butter, at room temperature¼ cup plus 1 tablespoon chopped fresh chives2 tablespoons chopped fresh tarragon4 teaspoons whole coriander seeds1½ pounds skin-on center-cut salmon, cut into 4 pieces3 tablespoons vegetable oil
1. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 8 to 10 minutes. Reserve ¼ cup cooking water, then drain.
2. Meanwhile, stir together the sour cream, horseradish, mustard and vinegar in a small bowl. Season with salt and pepper. Mash the butter with ¼ cup chives and the tarragon in a large bowl. Stir the reserved potato cooking water into the butter mixture. Add the potatoes, toss and season with salt and pepper.
3. Coarsely grind the coriander seeds in a spice grinder (or crush them with the bottom of a small skillet). Season the salmon with the coriander, a few pinches of salt and 1 teaspoon pepper. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the salmon, skin-side down; reduce the heat to medium and cook until crisp, about 4 minutes. Flip and continue cooking until browned on the other side, 2 to 3 more minutes.
4. Divide the potatoes and salmon among plates. Top the salmon with the horseradish sauce and remaining 1 tablespoon chives.
Per serving: Calories 530; Fat 29 g (Saturated 12 g); Cholesterol 124 mg; Sodium 711 mg; Carbohydrate 31 g; Fiber 4 g; Sugars 4 g; Protein 39 g