Directions:

1. Preheat the oven to 400˚F.

2. Put the couscous in a small bowl. Pour the boiling water over the couscous. Let stand, covered, for 10 minutes.

3. Meanwhile, cut about 1 inch off the top of each squash, reserving the tops. Using a spoon, scoop out the seeds and strings, discarding them. Cut off the bottoms of the squash so they will sit upright. Put the bottoms on a baking sheet lined with aluminum foil.

4. In a large nonstick pan, heat 1 tablespoon oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, salt, pepper, and sage for 6 to 8 minutes, or until the vegetables are soft, stirring occasionally. Stir in the spinach. Cook for 1 to 2 minutes, or until the heated through. Remove from heat. Stir in the couscous, remaining 1 tablespoon oil, walnuts, and maple syrup.

5. Spoon about 1 cup of the couscous mixture into the cavity of each squash. Top each with its lid. Bake for 60 to 75 minutes, or until the squash is tender when pierced with the tip of a sharp knife. Remove from the oven. Carefully remove each lid. Top with the blue cheese crumbles.reshly ground preferred).

Cooking Tip: When ready to serve, microwave any couscous stuffing that didn't fit in the squashes in a microwaveable bowl on 100% power (high) for 1 minute, or until heated through. Serve the stuffing as a side dish or spread it in the center of the plates and place the squashes on top for an attractive presentation. 

Directions:

1. In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally. 

2. Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and canyenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through. 

3. Warm the tortillas using the package directions.

4. To assember the burritos: Spoon the filling down the center of each totilla. Springle the green onions over the filling, for each burrito, fold two sides of tortilla toard the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with seam side down to plates. 

5. Top with the sour cream.

6. Sprinkle with the lettuce and tomato. 

Directions:

1. Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).

2. Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.

3. In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Spray a 9x5-inch loaf pan with cooking spray.

3. Mix butter and sugar in a large bowl until light and fluffy.

4. Whisk in eggs one at a time until combined.

5. Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.

6. Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.

7. Pour batter into the prepared loaf pan.

8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Directions:

1. Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.

2. Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.

3. Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.

4. Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.

5. Remove the chicken and set aside, shred with 2 forks.

6. Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.

7. Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Directions:

1. Preheat the oven to 350°F.

2. Put the raisins in a small microwaveable bowl. Cover them with water. Microwave on 100 percent (high) for 2 to 3 minutes. Let the raisins soak for 10 to 15 minutes. Drain well in a colander. Set aside.

3. In a large bowl, using an electric mixer on medium high, beat the margarine and stevia sugar blend until just blended. Beat in the egg and applesauce.

4. In a medium bowl, stir together the flour, cinnamon, vanilla, salt, and baking powder. Gradually beat the flour mixture into the stevia sugar blend mixture just until moistened but no flour is visible.

5. Gently fold in the oats, walnuts, and raisins.

6. Using 2 tablespoons, drop the dough about 2 inches apart on a large baking sheet or two small baking sheets to make 24 cookies. With the palm of your hand or a fork, lightly flatten each cookie.

7. Bake for 10 to 12 minutes, or until the bottoms are golden brown.

Quick Tip: Be sure to take the extra step to soak the raisins before folding them into the batter. Because raisins are dry, they tend to absorb the liquid from baked goods, making desserts less moist.