Indigo jones

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?

Tags: acorn squash, black pepper, butter, dinner, dried cranberries, Food, honey, kale, olive oil, parsley, pignoli nuts, pizza, quinoa, shallot, stuffed acorn squash, vegetarian

This entry was posted on September 28, 2012 at 6:56 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.