Mingle & Jingle!!!

Welcome to my first ever hosted Meet & Greet! Come on in, make yourself at home, and meet some amazing new people 🙂

Simply leave your link to your blog/other social media in the comments, tell us a little about your blog if you want, make some new friends, and reblog only if you wish!

In my last post I asked you all what your favorite type of cookie was- and there was a reason for this!! I did my Christmas baking this weekend and used all your suggestions to try something different from my usuals.

Hence, at this Mingle & Jingle, I have your favorite treats (which quickly became my favorite too!). Thank you for allowing me to expand my horizons this Christmas baking season; I loved the different traditions that I learned about and incorporated. Plus everything was absolutely delicious!!!!

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Gingerbread cookies (Peppernuts) for Lauren & Bernadine !

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Snickerdoodles for Jesci  !

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Sugar cookies for Jennifer (although they are probably far from your family’s recipe 😉 ) !

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Risalamande for Cyranny! (This is a Danish dessert- and oh my, it is certainly a treat!!)

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Oatmeal cookies for Anna !

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The best hot chocolate of your life (aka Champurrado) for Lisa. Guys, this stuff is amazing.

Hersey Kiss PB Blossoms for Jess  & Kelsey !

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Butter Cookies for Samantha (We can pretend they are Gluten Free 😉 )

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Norwegian Butter Squares for Ju-Lyn Tan  ! (This was like nothing I have ever had before and were soo yummy- They taste like dense, moist (oops, sorry “moist”-haters) shortbread bars!)

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Biscuits for Barbara !

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A Yule Log for Kat! This was just a blast to make.

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And last, but not least,

Healthy Brownie Squares from Myra ! If you need a delicious, healthy treat this holiday- this is it! Beware- they are addictive!

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Happy Mingling everyone & Happy Holidays 🙂

xo ❤

Mack

 

 

Cranberry & Pistachio & Quinoa Stuffed Squash

Mouth watering yet?! I’m excited to share the ultimate healthy comfort-food dish for the holidays with you!! And if you have vegetarians or vegans coming to your holiday party, I’ve got you covered! Although, this is a crowd pleaser regardless of diet preference. Plus, it’s pretty darn nice to look at 😉 The savory sweetness of the squash, the crunch of the quinoa and pistachios, and tartness of the cranberries create a combination to die for.

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Grocery List

  • 4 Acorn Squash
  • Olive Oil
  • Sea salt and black pepper
  • 1/2 cup dry Red Quinoa
  • 1/2 cup dry White Quinoa
  • 2 Cups of Vegetable Broth
  • 2 TBSP Sage
  • 1 TBSP Thyme
  • 1 8 oz. mixed package of Baby Bella & Crimini mushrooms (coarsely chopped)
  • 1/2 package (about 1 cup) of LightLife Smart Ground original crumbles (or vegan crumble of choice)
  • 2 TBSP Sherry Cooking Wine
  • 3/4 Cup Reduced Sugar Dried Craisins
  • 1/2 Cup Pistachios (deshelled)
  • Fresh Cranberries

Instructions

  1. Preheat oven to 450 degrees
  2. Trim off the each end of the squash
  3. Stand the squash upright and halve lengthwise
  4. Scoop out the pulp and the seeds, discard
  5. Brush each squash half with 1 tsp olive oil, sprinkle with sea salt and black pepper
  6. Arrange cut sides down on a parchment paper covered baking sheet
  7. Roast the squash until tender (test with a fork) and the edges are golden brown, appx. 30-35 minutes
  8. While the squash roasts, in a medium saucepan add Quinoa and Vegetable Broth
  9. Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes
  10. Place the sage and thyme in a food processor until minced
  11. When the quinoa continues cooking, heat 2 tsp of olive oil in a large sauté pan
  12. Add mushrooms, sage, thyme to sauté pan
  13. Cook until mushrooms are softened
  14. Stir in the meatless crumbles and sherry wine, stir occasionally for about 2 minutes
  15. Remove pan from heat
  16. Add the quinoa, craisins,  pistachios, and a sprinkle of fresh cranberries
  17. Remove cooked squash from oven and flip over so cut side is up
  18. Fill the roasted squash halves with about 1/2 cup of stuffing and bake again for another 10 minutes
  19. Top with fresh cranberries for decor, and serve while warm!

Nutrition per 1 stuffed squash half:

Calories: 308

Fat: 10.6g

Carbs: 46.5g

Fiber: 7.5g

Sugar: 4.2g

Protein: 11g

**If you aren’t a fan of squash, the stuffing can be a great dish all on it’s own!

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**I must say the stuffing is even better day two, so don’t be shy about digging into the leftovers (if there are any!)

Bon Appetite!!!

xo ❤

Mack