Thursday, October 25, 2012
veggie stuffed delicata squash and salad
Veggie stuffed delicata squash
2 delicata squash (acorn or butternut would work as substitute)
2-3 cups shredded cabbage
1 onion slivered
4 garlic cloves crushed and minced
1 tspdried parsley
1 T nutritional yeast
1/4 tsp coriander
salt & pepper to taste
Cut squash in half lengthwise, scoop out seeds and bake - cut side down- on a parchment lined baking sheet. Bake at 375 for 20-30 minutes. Test to see if it is done by inserting a fork through the skin. If it is done, it should be very soft.
Prepare the veggie stuffing 10 minutes before the squash is done. Saute cabbage, onion and garlic in a hot skillet with 1/4 cup of water until vegetables wilt. Cook to desired tenderness, adding seasonings and making additions of water as needed.
Turn cooked squash over and stuff with veggies.
1 small organic romaine heart
2 hands full of fresh organic spinach
2/3 c organic grapes
Tear romaine into desired sized pieces, toss with spinach and top with grapes. Eat.