I apologize for the short post today folks. You see, I took a bit of a tumble during my usual afternoon run yesterday. I was ever so gracefully trying to kick a rock out of my shoe while running, tripped, and landed hard on my hands and knees as I desperately tried to save my iPhone from destruction for the second time in one month! Luckily, I did manage to save the phone, but I’m having a bit of trouble typing or using hands in general. Hello, March!
As promised, here’s a bit lighter of a recipe to follow yesterday’s not-so-waistline friendly sandwich. I bet you could’ve guessed Jeff wasn’t home the night I made this!
Stuffed Butternut Squash
Serves 2 (1 for dinner, 1 for lunch!)
1 butternut squash
1/2 cup quinoa, cooked
1/2 cup black beans, rinsed
1 cup broccoli, chopped
1 cup kale, chopped
1/4 yellow onion, chopped
2 cloves garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 ounce Gorgonzola cheese
Pre-heat oven to 400 degrees.
Cut butternut squash in half and place on baking sheet. Bake until soft, about 55-65 minutes.
When the butternut squash has about 15 minutes left, saute onion and garlic in olive oil until onions become translucent, about 5 minutes. Add kale, broccoli, and about a tablespoon of water. Cover the vegetables with a lid to steam until cooked, about 4 minutes.
Combine quinoa, black beans, vegetable mixture, salt, peppers, and cheese in a large bowl and mix well.
Remove butternut squash from oven and reduce oven temperature to 350 degrees.
Stuff butternut squash with quinoa mixture then return to the oven for another 5 minutes.
Serve immediately, and enjoy!
Time: 75 minutes