1/2 cup walnut pieces1 acorn squash, cut into 1 1/2" thick rings, seeds removed1 medium red onion, sliced 1/4" thick2 teaspoons sugar1/2 cup orange juice4 cups young chard2 cloves garlic, minced8 ounces Orzo pasta2 tablespoons chopped fresh Sage2 teaspoons chopped fresh Thyme4 ounces smoked salmon, cut into thin strips1/4 cup fat free Italian Vinaigrette, optional
|Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. Set aside. Arrange squash rings in a large steamer. Place over boiling water and cook until tender, about 20 minutes. Set aside. Generously coat a medium sized nonstick skillet with canola cooking spray. Add onions and sugar and cook over medium heat, stirring occasionally, until onions are completely soft and browned, about 10 minutes. Remove onions and set aside. Deglaze pan with orange juice and allow to simmer one minute. Pour liquid over onions.
Cook pasta according to package directions for al dente. Drain, rinse in cool water and drain again. Wash chard and remove tough stems. Do not pat dry. Cut into 3/4" wide ribbons. Spray a nonstick skillet with canola cooking spray. Place over medium high heat, add garlic and cook 2 minutes. Add chard and cook until just wilted, about 3 min. Remove from heat. Add onion, sage and thyme to skillet. Toss. Add cooled orzo, 1/2 of the salmon, 1/2 of the walnuts and toss to mix well.
Place a squash ring on each of 4 plates. Fill center with chard mixture. Place a few strips of the smoked salmon around each squash ring. Top with remaining salmon and sprinkle remaining walnuts over all. Serve with vinaigrette on the side. May be served warm or at room temp.
Provides 1.19g omega-3s.