Tomorrow morning, Monday, November 21, from 8:00 – 9:00am EST, I will be joining Dr. Ira Breite on Doctor Radio Sirius/XM Channel 81 to talk about enjoying the holidays with celiac disease and gluten sensitivity. Over the course of the hour, we’ll be sharing tips for how to safely enjoy the big holiday feast, what to cook and what to do for gluten intolerant guests who may be coming to your home. If you can’t tune in at 8am, the show will air again on Monday at 8 pm, Saturday at 4 am and Sunday at 6 pm EST.
Please call in with your questions! Or, feel free to ask questions via the comment box below.
Here’s one of my favorite recipes to prepare and share throughout the holidays…Stuffed Acorn Squash. I love it because it:
- tastes delicious
- is loaded with healthy ingredients
- can be served together or separately
- is hearty enough to take the place of the meat for vegetarian guests or in the event that the main dish contains gluten
STUFFED ACORN SQUASH
Baked Acorn Squash Ingredients:
6 acorn squash or small dumpling squash, halved
Olive oil, for brushing
Brown and Wild Rice Stuffing Ingredients:
1 1/2 cups brown rice
1 cup wild rice
1/3 cup olive oil
1/3 cup Sherry wine vinegar
2 Tbsp. fresh thyme, chopped
1 clove garlic, minced
Salt, to taste
Fresh ground pepper, to taste
1/2 cup dried cranberries
1/2 cup pecans, roasted and chopped
Preheat oven to 400 degrees. Scoop out the seeds and membranes of the squash. Slice off rounded bottom of each squash half so that it is sturdy. Brush squash flesh with olive oil. Place squash cut side down into a baking pan (not a flat cookie sheet). Bake for about 30-40 minutes, until squash is slightly cooked through. Half-way through baking, add a little water to the pan so the squash doesn’t stick. (Do not cook the squash all the way through, as the remainder of baking will be done after the stuffing has been added to the squash.) Set partially-baked squash aside.
Cook both rices according to their package instructions. While rices are cooking, prepare the dressing by whisking together the olive oil, wine vinegar, thyme and garlic. Season with salt and pepper to taste. In a large bowl, mix the vinaigrette with the warm rices and toss to coat. Mix in the cranberries and pecans and evenly distribute.
Using a spoon, fill the squash with the stuffing so that it is neatly piled above the line of the squash. Place the squash back into the baking pan with stuffing side up. Cover with foil and bake for 20 more minutes, or until the squash is tender.
I WANT TO TAKE THIS MOMENT TO WISH EVERYONE GOOD HEALTH AND A HAPPY, SAFE AND DELICIOUS THANKSGIVING WITH FRIENDS AND FAMILY!