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1. Line the baking pan with aluminum foil. Evenly distribute half of the
chips in the prepared pan. Cover with about ½ cup of the cheese, then
the remaining chips. Top with the remaining ingredients, as evenly as
possible, finishing with the remaining cheese.
2. Adjust the rack to position 2. Preheat the oven by selecting Dual Cook,
first set to Bake at 350°F for 5 minutes, then set to Broil at 500°F for 5
minutes.
3. When the oven beeps to signal that it is preheated, put the nachos in.
Keep an eye on the nachos while they are cooking – some cheeses
melt and brown more quickly than others.
4. Serve immediately with salsa, sour cream, guacamole and lime
wedges.
Nutritional information per serving (based on 10 servings):
Calories 246 (54% from fat) • carb. 18g • pro. 10g • fat 15g • sat. fat 7g
• chol. 30g • sod. 431mg • calc. 253mg • fiber 2g
Harvest Stuffed Squash
A colorful side dish, acorn squash will dress up any dinner plate.
The quinoa is packed with protein so this can also be served
as a main course with a side salad or soup.
Makes 6 servings
3 acorn squashes (about 1½ pounds each), halved lengthwise
and seeded (trim bottoms if necessary so they can sit flat)
1 tablespoon olive oil
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Filling:
2 cups cooked quinoa (any variety)
½ cup shelled edamame, cooked or frozen and thawed
½ cup corn kernels, fresh or frozen and thawed
1
⁄3 cup crumbled feta, divided
¼ cup dried cranberries
2 scallions, thinly sliced
2 tablespoons thinly sliced fresh basil
1 teaspoon thinly sliced fresh mint
1 teaspoon fresh lemon juice
¾ teaspoon kosher salt
1
to 2 pinches freshly ground black pepper
1 tablespoon olive oil
1. Adjust the rack to position 1. Line the baking pan with foil and arrange
the squash halves on it, cut side up. Brush the inside of each squash
with the oil and sprinkle each with equal amounts of the salt and
pepper and put into the oven. Select Bake at 350°F for 35 minutes.
Press Speed Convection, then Start to begin baking. The flesh of the
squash should be just fork-tender; add more time for larger squash.
2. While squash is baking, prepare the filling. Put all of the filling
ingredients into a large mixing bowl, reserving 2 tablespoons of the
feta. Toss to combine and keep at room temperature until squash
are cooked.
3. Once the squash are baked, evenly divide the quinoa mixture among
the squash halves. Top with the remaining feta, 1 teaspoon per squash.
Carefully move rack to position 2 and return squash to the oven. Set to
Speed Convection Bake at 350° for 15 minutes. The feta should be just
golden on top.
4. Serve immediately.
Nutritional information per serving:
Calories 272 (28% from fat) • carb. 45g • pro. 7g • fat 9g • sat. fat 2g
• chol. 7mg • sod. 733mg • calc. 142 mg • fiber 6g
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