Apricot Glazed Asparagus

Apricot Glazed Asparagus
The apricot gives the Asian inspired sauce a nice sweetness.

1 lb of asparagus, trimmed
2 TBSP apricot preserves (Can use sugar free)
1 TBSP low-sodium soy sauce
1 tsp minced garlic
pinch kosher salt

Mix preserves, soy sauce, garlic & salt together. Pour over asparagus and toss to coat.

Bake at 400F for 10 minutes on a foil-lined cookie sheet sprayed with cooking spray.

Italian Stuffed Acorn Squash-Crock Pot

Italian Stuffed Acorn Squash-Crock Pot

1 large acorn squash, halved and seeded
1 tbs. olive oil
1 cup water
1/2 cup wild or brown rice
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled feta cheese

Cut squash in half and scoop out seeds.
Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
Pour 1 cup water into the cooker, around (not into) squash.
In a small bowl, combine rice, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
Stuff rice mixture into each squash half.
Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
Pour any remaining broth around squash.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Just prior to serving, sprinkle with crumbled cheese.

Acorn Squash with White Beans and Sage

Acorn Squash with White Beans and Sage
SERVINGS: 4
COOK TIME: 15 minutes
TOTAL TIME: About 35 minutes

INGREDIENTS:
• 1 tbsp olive oil
• 1 jumbo onion (1 pound), in 1/4-inch dice
• 1 medium carrot, in 1/4-inch dice
• 2 garlic cloves, crushed with garlic press
• 1 can (15 to 19 z) white kidney beans (cannellini), rinsed and drained
• 3/4 cup vegetable broth
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 3 tsp chopped fresh sage leaves
• 2 small acorn squashes (about 12 ounces each)
• 1 medium tomato, in 1/4-inch dice
• Fresh sage sprigs for garnish
• Grated Parmesan cheese (optional)

DIRECTIONS:
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 tsp chopped sage; heat to boiling. Cover skillet and keep warm.
2. Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
3. Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 tsp chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.
TIPS: Recipes calling for a microwave were tested in a 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.

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