Sunday, January 8, 2012

Stuffed Acorn Squash and Kale-Broccoli-Carrot Slaw


Part of my Christmas present this year (so exciting) was a bi-weekly subscription to a local farm CSA-type food distributor called Organics to You.

This gift is so right up my alley and I was ecstatic when my first box arrived!

They literally dropped it off right on my door step! It was wonderful :)

Full of everything from parsnips to pears to carnival squash to garlic, onions, avocado, oranges, collard greens and more! 

I have been slowly working through the plethora of ingredients and trying to use each of them in a new way.

This recipe was inspired by the leeks and squash that came in the box and by the leftover kale that I have been trying to use up.

Stuffed Acorn Squash with Leek Pilaf
Serves 2
  • 1 full acorn squash, cut in half, seeds removed
  • 1 cup rice/quinoa/rice and quinoa mixture - prepared as directed (if in bulk it's usually a 2:1 water to grain ratio)
  • 1 full leek, diced (I try to use all parts of the leek)
  • 2 tsp oil (I used coconut)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp italian or other seasoning blend
  • 1 Tbsp veggie broth
Preheat the oven to 425 degrees farenheight

Place halves of squash face down on a pre-greased cookie sheet and roast in the oven for about 30 minutes (or until lightly browned)

While squash is roasting, prepare rice/quinoa

In a separate pan, saute diced leek in coconut oil over medium heat for about 6 minutes or until leek is translucent and beginning to caramelize

Toss rice, seasonings and veggie broth into the pan with the leek and cook everything together for an additional 5-6 minutes, adding more veggie broth if it gets too dry

When squash is done roasting, remove from oven, spoon pilaf into each half and place back in the oven for 5 minutes.

Remove and enjoy!

I paired by squash with a kale-broccoli-carrot slaw which is simple to make and is a great way to get greens on your plate without reverting to a traditional salad cliche'

Take 2 cups chopped kale and steam it lightly in a large pan (for no longer than a minute - you don't want to wilt it down too much but you still want to get rid of the bitter edge)

Combine with 1 cup shredded broccoli and carrot (I buy the pre-shredded combo from trade joes in a bag)

Then add 1/4 cup shredded Nori or seaweed (I use the wasabi seaweed snacks and cut them into the mixture with kitchen scissors)

Then add your favorite dressing or make a vegenaise base - this is where you can be creative!

My slaw dressing had the following ingredients in it:
  • 1 Tbsp cilantro hummus
  • One handful chiffonaded fresh basil
  • 1 small jalapeno, minced
  • 1 Tbsp cranberry sauce
  • 2 tsp sriracha
  • 2 tsp apple cider vinegar
  • 1 tsp maple syrup
But feel free to mix it up with citrus, agave, your favorite prepared sauce or any other dressing! And add some dried fruit or chopped nuts to give it an extra layer!

This is a great and totally approachable way to prepare kale - Colin said it was one of his favorite things I've ever made and he doesn't even like kale!

Yay for greens!

What a power meal!

Live long and prosper! And get inspired by local fruits and veggies! They exist, even in the winter :)

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