Greggs Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard

• 4 acorn squash
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Pinch of red pepper flakes
• 1 cup quinoa
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 tablespoon finely diced shallot
• 3 tablespoons finely diced fennel
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 cups Magic Mineral Broth (page 54) or water
• 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• Pinch of red pepper flakes
• 1/2 cup dried cranberries or raisins
• 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
• Fresh squeezed lemon juice

1. Preheat the oven to 350F and line a sheet pan with parchment paper.
2. To make the squash, cut the tops off the squash and scoop out the strings and seeds.
3. Also cut the pointy ends off the bottoms of the squash so theyll stand up once theyre stuffed.
4. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl.
5. Use a brush to spread the spice mixture over the inside of the squash.
6. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender.
7. Check after 20 minutes by touching the top of a squash with your finger.
8. If its soft, transfer the squash from the oven and cover with foil until youre ready to fill them.
9. Meanwhile, make the filling.
10. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
11. Heat the 2 teaspoons of olive oil in a saucepan over medium heat.
12. Add the shallot and fennel and saute until soft, about 3 minutes.
13. Stir in the cumin and coriander, then stir in the quinoa.
14. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid.
15. Remove from the heat, and fluff with a fork.
16. While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries.
17. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt.
18. Saute until the greens are tender, about 5 minutes for kale, or 3 minutes for chard.
19. Remove from the heat and stir in a squeeze of the lemon juice.
20. To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
21. Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
22. (per serving)
23. Calories: 530
24. Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
25. Carbohydrates: 93g
26. Protein: 11g
27. Fiber: 13g
28. Sodium: 650mg
29. When it comes to taking care of yourself during treatment, heres why its important to walk the talk.
30. Numerous studies show that the more patients do to improve their quality of lifeexercise, having a support group, reducing or managing stress, eating well, and so onthe better theyre going to respond to treatment, says Keith Block, a doctor who has extensively studied cancer and supportive treatments.
31. Passive patients dont do nearly as well, says Block, noting that 25 to 35 percent of all patients undergoing conventional treatment drop out .
32. .
33. .
34. and patients who drop out or miss therapies dont do as well.

acorn squash, extravirgin olive oil, salt, ground allspice, ground ginger, ground cinnamon, red pepper, quinoa, extravirgin olive oil, shallot, fennel, ground cumin, ground coriander, water, salt, garlic, red pepper, cranberries, swiss chard, fresh squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/gregg-s-stuffed-acorn-squash-with-quinoa-cranberries-and-swiss-chard-379216 (may not work)