Small Plates: Kale and Root Vegetable Stuffed Squash


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

Kale and Root Vegetable Stuffed Squash

Small Plates: Kale and Root Vegetable Stuffed Squash
Ingredients
1 large yellow summer squash
2 tsp. extra virgin olive oil, divided
1/4 cup small cubed butternut squash
1/4 cup small cubed turnip
1/4 cup small cubed shallot
1 tbsp. Bella Sun Luci Sun Dried Tomato Bruschetta
1/2 tsp. garlic salt
2 cups coarsely chopped Earthbound Farm Deep Green Blends Kale
2 tbsp. crushed Tomato Basil Lentil Snaps (in our Produce Dept).
Directions

Prep: 20 minutes, Cook: 20 minutes, Serves: 2

Cut 1 large yellow summer squash in half lengthwise and scoop out seeds. Cook cut side down in 1 tsp. extra virgin olive oil in a medium skillet over medium-high heat until nicely browned. Turn and add a little water to the pan; simmer for 5 minutes more or until crisp-tender. Cook 1/4 cup each: small cubes butternut squash, turnip and shallot in 1 tsp. extra virgin olive oil for 15 minutes or until tender. Stir in 1 tbsp. Bella Sun Luci Sun Dried Tomato Bruschetta and 1/2 tsp. garlic salt, then 2 cups coarsely chopped Earthbound Farm Deep Green Blends Kale; cook until kale is wilted. Spoon mixture into squash and sprinkle with 2 tbsp. crushed Tomato Basil Lentil Snaps (in our Produce Dept).

Nutritional Information:
140 calories, 6 g protein, 6 g total fat (1 g sat.), 19 g carbohydrate,
5 g fiber, 6 g sugar, 0 mg cholesterol, 296 mg sodium, 4 points

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