Stuffed 8-Ball Squash - Roasted Pepper - Dandelion
Servings 2
Calories 586kcal
Ingredients
- 1 roasted red bell pepper, sliced thin
- 1 roasted poblano pepper, sliced thin
- 1 tsp coconut oil
- 1 8-ball squash
- 1/4 cup diced yellow onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1 tbsp minced garlic
- 3/4 cup cooked quinoa (rainbow shown) rainbow shown
- 1/4 cup coursely ground walnuts
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup dandelion greens, sliced thin
- 1 cup baby spinach
- 1 tsp red wine vinegar
- t tsp lemon juice
- 1 tbsp evoo
- 1 avocado
- 1 tsp coconut oil
Instructions
- Preheat oven to 450F.
- Rub a dab of coconut oil to completely coat the peppers. Place them over an open flame and blacken, turning occasionally.
- Place peppers in a stainless steel bowl and cover to allow pepper to soften and for charred skin to separate from flesh. Remove skin with hands (do not rinse) and slice into thin strips.
- Slice both ends of squash to create flat surface. Slice squash in half and hollow out core using a spoon. Set aside.
- In a sauté pan over medium heat melt 1 tsp coconut oil. Add onion, celery, carrot and garlic and sweat until softened, 2-3 minutes.
- Add quinoa and fold together.
- Season with salt and pepper.
- Season squash with salt and pepper and pack quinoa mixture into center with a spoon. (reserve any extra filling to fold into salad)
- Place squash on a baking dish and bake for 6-8 minutes.
- In a mixing bowl combine spinach, dandelion, roasted peppers, vinegar, lemon juice, olive oil and any extra quinoa mixture. Season with salt and pepper.
- Slice avocado in half and remove pit; season with salt and pepper. In a small saucepan over medium heat, sear avocado in coconut oil until golden brown, 2-3 minutes.
- Cool slightly, slice in half and remove skin.
- Slice baked squash in half and place each sliced half in two bowls. Top with salad and seared avocado.
