Stuffed butternut squash with veggies and leftover rice

Ha! I am back! I have been eating, drinking, cooking but not posting. And my lazy add wanna start again tonight! While I need to wake up at 430am to catch a flight, but I am still typing at 1137pm. Wtf?!?! (Side note, I fell asleep and writing it again while waiting for my flight)

Anyhow, I made a lovely vegetarian dinner tonight and thinking that I have to share with everyone. #meatlessmonday. I adopted this recipe from pinterest but used whatever I have in the fridge. Super tasty!!

Original recipe: http://www.wellplated.com/stuffed-butternut-squash/

My version:

Ingredients:
1 small butternut squash, halved
1/2 cup of cooked rice (or whatever kind of grain you have)
1 bunch kale, stems removed and chopped
2 medium beets, cut into small cubes
1 medium zucchini, cut into small cubes
1/3 cup of cooked edamame, shells removed
1 red pepper, cut into small cubes
1 clove of garlic, minced
1 tsp each of tumeric, chili powder and mixed herbs (rosemary, thyme, etc)
2 tbsps of water
Spicy cheedar cheese, small chunks 

Directions:
Place a rack in the center of your oven and preheat the oven at 425F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with olive oil. Bake 50 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

While the squash is baking, cook all the stuffings in a large skillet, over medium heat. When the skillet is hot, add olive oil, minced garlic and zucchini, season with salt and pepper. Cook for 6 mins until golden. Stir occasionally.

Add kale and cook until wilted, about 4 mins. Stir in beets, water, mixed herbs, chili powder and tumeric then reduce the heat to medium low. Cook for another 10 mins. 

Add rice and stir until it’s all mixed in with the veggie mixture, cook for another 2 mins. Turn off the heat and add edamame and red pepper.

Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the filling into the squash halves, top with cheddar cheese and then return the squash to the oven. Bake at 375F until hot, about 10 mins. 

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