These sides allow you to offer some healthier options on Thanksgiving, alongside the mashed potatoes and stuffing. Don’t worry- they are just as delicious! All recipes are courtesy of nutrition & weight management MD, Dr. Caroline Cederquist – founder of bistroMD (www.bistromd.com).
Quinoa and Pumpkin Seed Stuffed Acorn Squash
- 4 medium acorn squash, halved lengthwise with the seeds removed
- 3 cups of water
- 2 cups quinoa
- 2 teaspoons olive oil
- 1 ½ cups diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon minced cardamom
- 1/8 tablespoon of turmeric
- 1/2 cup dried cranberries
- 1/3 cup diced apples
- 1/4 cup dried currants
- 1/3 cup toasted pumpkin seeds
- 1/2 teaspoon freshly grated nutmeg
- 1 cinnamon stick
- 1/2 teaspoon of sea salt
- Freshly ground black pepper
- Preheat oven to 350 degrees F. Adjust rack to the middle shelf.
- Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.
- While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric.
- Using fresh apples, cut into small dices and soak with lemon juice.
- Cover the pan and simmer the vegetables for 5 minutes until they are tender.
- In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.
- Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan.
- Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash. Move the squash to a plate and set aside until cool enough to handle.
- Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less
bistroMD Cranberry Chutney
- 3/4 pounds tart apples, (chopped)
- 2 1/4 pounds of cranberries
- 2 cups light brown sugar
- 1 1/4 cups cider vinegar
- 1/2 tablespoon cinnamon
- 1/2 tablespoon salt
- 1/2 tablespoon ground ginger
- 3/4 teaspoon ground cloves
- 3/4 teaspoon pepper flakes
- 1/2 pound dark raisins
- Place all ingredients in saucepan.
- Cook for 25 to 30 minutes.
bistroMD (Mashed) Cauliflower
A great substitute for mashed potatoes, this dish packs all the flavor of mashed potatoes while slashing carbs and calories!
- A medium head cauliflower. Trim it and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra-virgin olive oil
- Sea salt and ground black pepper, to taste
- Low fat sour cream
- Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes.
- Reserve 1/4 cup of the cooking liquid. Drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).
- Season with salt and pepper and fold in the sour cream. Blend until smooth and then mix in the chives.