Gluten Free

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries


  • 2 acorn squashes, halved and seeded

  • 1/4 cup olive oil, divided

  • 2 pinches each sea salt and ground black pepper, divided

  • 1/2 cup quinoa, rinsed

  • 1 yellow onion, diced

  • 2 tbsp apple cider vinegar

  • 2 tbsp raw honey

  • 4 tsp fresh lime juice

  • 1 tbsp Dijon mustard

  • 1/2 tsp ground cayenne pepper, optional

  • 2 cups spinach, finely chopped

  • 1/2 cup naturally sweetened dried cranberries, chopped

  • 1/2 cup raw unsalted walnuts, chopped


  1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes. 

  2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

  3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes. 

  4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 

  5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 

  6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Balsamic Brussels Sprouts with Bacon & Shallots


  • 3 slices bacon, no added nitrates or nitrites, chopped

  • 3 small shallots, thinly sliced

  • ½ tsp sea salt, divided

  • 1 lb Brussels sprouts, trimmed and shredded

  • 1 tbsp balsamic vinegar

  • ¼ tsp ground black pepper

  • 3 tbsp roasted, salted pumpkin seeds


  1. To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.

  2. Reduce heat to medium-low. Add shallots to skillet and season with ⅛ tsp salt and cook, stirring often, until golden, about 8 minutes. Increase heat to medium; add Brussels sprouts and ⅛ tsp salt and cook, stirring often, for 1 minute. Add vinegar and cook 1 to 2 minutes more, until Brussels sprouts are wilted. Season with remaining ¼ tsp salt and pepper.

  3. Transfer to a serving bowl; top with reserved bacon and seeds.

Miso Orange Glazed Chicken with Carrots & Leeks


  • Olive oil cooking spray

  • 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

  • 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

  • 2 tbsp olive oil, divided

  • 1 tsp ground ginger, divided

  • 1 tsp dried thyme, divided

  • 1 tsp fresh ground black pepper, divided

  • 1⁄4 tsp sea salt, divided

  • 8 chicken thighs, bone-in, skin removed (about 2 lb)

  • 3 tbsp fresh orange juice

  • 2 tbsp white miso

  • 1 tbsp raw honey

  • 1 tsp Sriracha or other hot sauce

  • 2 tbsp chopped fresh tarragon leaves


  1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

  2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

  3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

Slow-Cooked Acorn Squash with Sage and Thyme


  • 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

  • ½ head of garlic

  • 2 sprigs sage

  • 2 sprigs thyme

  • ½ cup extra-virgin olive oil

  • ¾ tsp. kosher salt

  • 1 Tbsp. white wine vinegar


  1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

  3. Let cool slightly, then add vinegar and toss to coat.