Prep Time: 10-15 minutes
Cook Time: 45 minutes
1 jester squash (1-2 lbs)
2 cups water
1 cup chix or veg broth
1 tablespoon chopped rosemary
2 tablespoons olive oil
1 diced yellow onion
2 minced garlic cloves
1 cup dry basmati rice
1 teaspoon chopped parsley
Salt & pepper
½ cup grated cheese
- Preheat oven to 400 F. Coat casserole dish with oil or baking spray and set aside. Cut squash in half lengthwise and scoop out seeds. Fill dish with 1 inch of water. Microwave on high for 12 minutes OR place in oven for 20-25 minutes or until soft, but not mushy. Remove from microwave or oven, let cool. Peel & cut into cubes.
- Combine water, broth and chopped rosemary in a saucepan and bring to a boil. Meanwhile, warm skillet to medium-high heat and add 1 tablespoon oil Add onion and cook 4-5 minutes, or until translucent and soft. Stir in minced garlic and cook for additional 30 seconds. Add rice and 1 tablespoon olive oil and stir for 1 minute. Stir in the broth mixture, prepared squash, parsley, salt and pepper. Bring to boil. Transfer rice mixture to prepared casserole dish and bake for 20-22 minutes, or until most of the liquid has evaporated. Sprinkle cheese and bake for 2-3 additional minutes Remove from oven and serve hot!
Stove-Top Potatoes & Kale
Prep Time: 5 minutes
Cook Time: 25 minutes
1.5 pounds russet potatoes diced into 1 inch pieces (skin on)
1 bunch kale, stems removed, leaves torn into 2 inch pieces
1 garlic clove, thinly sliced
Salt & pepper
2 tablespoons olive oil
Pinch red pepper flakes
- Bring potatoes to a boil in a medium saucepan of salted water. Reduce heat and simmer until tember, about 10 minutes. Stir in kale and cook until just wilted, 1-2 minutes. Drain.
- Heat oil in a large pan over medium-high heat. Add potatoes & kale and cook, stirring, until potatoes are golden brown. Add garlic and pepper flakes, cook about 1 minute. Season with salt and pepper. Serve right away or at room temp.