Quince-and-Hazelnut Stuffing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons hazelnuts
- Cooking spray
- 3 cups diced cored peeled quince (about 3 quinces)
- 2 teaspoons brown sugar
- 3/4 cup low-salt chicken broth, divided
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 3/4 teaspoon poultry seasoning
- 2 garlic cloves, minced
- 2 1/4 cups (1/2-inch-thick) cubed French bread
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 350 °.
- Place hazelnuts on a baking sheet. Bake nuts at 350 ° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts, and set aside.
- Place a nonstick skillet coated with cooking spray over medium heat. Add quince, and sprinkle with sugar. Cook 15 minutes, stirring frequently or until very brown. Stir in 1/2 cup broth, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until quince is tender and the liquid nearly evaporates. Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.
- Remove pan from heat; stir in 1/4 cup broth, bread cubes, hazelnuts, salt, and pepper. Spoon the quince mixture into a 1-quart baking dish coated with cooking spray. Cover and bake at 350 ° for 30 minutes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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