Ring In The New Year With A Healthy Meal: Veggie Stuffed Squash

The end of 2009. The beginning of 2010. How do I sum up a year that has been so unexpected? I started eating gluten-free, started a blog, decided to go back to school to become an R.D., saw my sister get married, lost my grandfather, was really happy, was really sad, and even dabbled in getting over my stage fright with an acting class. What a strange journey, huh? And to think, this is only the beginning.

One of my coworkers is in her 60s, and she recently commented to a client, "Hey, remember when we were kids and we thought life would get easier as we got older? How little we knew." And how little I know. As this year comes to a close, I've found myself looking back on all of my teachers this year. The clients that I've struggled with, the relationships that have challenged me, the situations that first brought me pain, but later gave me knowledge. I'm a year older. Perhaps a year wiser? More likely just a year more confused. Life is nothing I expected it to be. And I suppose that's the greatest lesson I've learned this year. That any attempt to predict my future will be woefully incorrect. My future is....well...in the future. So perhaps this year, instead of trying to guess what comes next, I'll simply ask myself, what comes today? I don't have a New Year's resolution, so to speak, but I have a goal. To commit to today, and let the future come as it may, without trying to wrangle it into being exactly as I picture it.

So to begin the New Year off right, here's a healthy side dish that I hope you enjoy. My plans for today? Healthy eating, relaxing, and rest. And blogging, of course.


Veggie Stuffed Squash
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Ingredients:
1 acorn squash, cut in half and baked (Amy has a good tutorial on how to do this)
1 celery stalk, diced
2 leaves of chard with the stalks, finely chopped
2 Tbsp. chicken (or vegetable) stock
1/4 cup fresh cranberries, chopped
1/4 cup pecans, chopped
1 Tbsp. honey
2/3 cup cooked brown rice
1 egg
salt and pepper, to taste

Directions:
Preheat the oven to 375 degrees.
Spray a pan with oil and heat on medium-low. Saute the celery for about 3 minutes.
Add the chicken stock and chard, and a dash of salt and pepper. Stir and saute about 5 minutes.
Take off heat. Stir in cranberries, pecans, honey, and brown rice. In a small bowl, whisk the egg. Stir it into the rice mixture. Spoon the mix into the two halves of squash. Bake in the oven for 30 minutes.
Serves 4

This post is linked to Friday Foodie Fix at The Whole Gang and Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

Happy New Year! May every day in 2010 be a gift!