Better Nutrition November 2019

Appetizer
Zucchini Bites with Quinoa,
Pomegranates, and Pumpkin Seeds
Serves 8
This easy, low-starch take on stuffed squash features
ready-to-eat quinoa and fast-cooking zucchini for a
vegetable-heavy, colorful app. Or substitute delicata
squash for the zucchini for a more traditional winter
squash dish. If oven space is tight, pre-cook the
zucchini rings the night before; then heat the quinoa
blend and top them just before serving.
2 large zucchini
3 Tbs. olive oil, divided
1 large shallot, finely chopped
3 garlic cloves, minced
6 cups loosely packed baby spinach, finely chopped
2 (8-oz.) pouches Ancient Harvest Microwavable
Organic Quinoa
¼ cup chopped pumpkin seeds
2 Tbs. fresh thyme leaves
3 Tbs. pomegranate seeds
Pomegranate molasses for garnish (substitute
balsamic glaze)
1. Preheat oven to 400°F. Cut zucchini horizontally
into ¾-inch rings. With melon baller, gently create
a small hollow in each ring, leaving a layer on the
bottom to hold stuffing. Toss zucchini rings with
2 Tbs. olive oil, and roast 20 minutes, flipping
halfway through, until just tender but still firm.
2. During last 5 minutes of zucchini roasting time,
heat remaining olive oil in large pan, and sauté
shallots and garlic 3 minutes. Stir in spinach,
quinoa, pumpkin seeds, and thyme. Season to taste
with salt and pepper. Cover pan, reduce heat to
low, and keep warm.
3. Remove zucchini rings from oven and let cool 3
minutes. Using spatula, carefully transfer rings to
large serving platter. Stir pomegranates into quinoa
mixture. Top each ring with quinoa mixture; reserve
any extras for later use. Drizzle with pomegranate
molasses or balsamic glaze, and serve immediately.
Per serving: 200 cal; 8g prot; 9g total fat (2g sat fat); 25g
carb; 0mg chol; 160mg sod; 5g fiber; 5g sugar
NOVEMBER 2019 • 37