Friday night is pizza night at our house. Over the last year, I have chosen to abstain and prepare something simple and healthy for myself, without worrying about whether or not anyone else will like it. I wake up feeling more energized, and everyone is happy with his or her meal.
Last Friday night, I worked with what I had on hand, trying to use some of my CSA items.
I split and roasted the acorn squash with a little honey and butter in a hot oven for about 45 minutes.
I sautéed a tiny shallot, and some finely shredded kale in a little olive oil, and lightly browned some pignoli nuts in the pan. I tossed the vegetables with some quinoa cooked in stock and stuffed it into the cooked squash cavity. You can toss in a few dried cranberries for a sweet and colorful pop. A sprinkling of black pepper and a little chopped parsley provided a finishing touch. Easy, healthy and flavorful!
The stuffed squash a nice glass of red wine were the perfect early fall meal.
I have now used the squash, kale, lettuce, kohlrabi, and a little of the parsley. The pineapple sage did not survive the night.
I just have the collards and parsley left to go. What shall I do with it?