I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.
Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad). In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
Preheat oven to 400
Slice Delicata Squash longways and spoon out seeds
Slice squash in to 1/4 inch slices
In a baking dish toss with olive oil and sea salt and ground pepper
Option to add chopped tomato to dish
Cook for 15-20 minutes, tossing 1/2 way through.
Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone
Slice 3 organic celery sticks
Chop one organic orange or red pepper
In a large salad bowl Combine:
Cooked Quinoa, chopped veggies, 3 cups organic spinach.
Once squash is cooked and soft, add to salad.
Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing