Squash with Pea Stuffing

October 8, 2013


Serves 4

4 small acorn squash, cut in half
1/4 to 1/2 cups water
1/2 cup diced celery
1/2 cup diced onion
1/3 cup fresh squeezed orange juice
1 pkg frozen baby sweet peas (16 oz)
1 Tbsp. arrowroot powder
1/2 cup chicken broth
2 tsp. raw honey (or liquid stevia to taste)
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup dried unsweetened cranberries

In a 9x13 baking pan, place squash cut side down.  Add water and bake in preheated 350 degree oven for 20-30 minutes or until tender (the sides will be soft when squeezed).  Remove from oven and set aside.

In medium saucepan add 1/4 cup water, celery and onions and healthy sauté  5 minutes until tender.  (Add more water as needed to keep then cooking and not sticking to the pan).  Add orange juice and peas, and cook 5 minutes, stirring frequently. 

Whisk together arrowroot and chicken broth.  Stir into pea mixture.  Remove from heat, stir in honey (or stevia), salt, pepper and dried cranberries. 

Scoop approx. 1/2 cup of mixture into each squash and serve.




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