Hello hello hello!
Taylor and I spent Thursday afternoon cruising the Hood River farmers market and totally scored some awesome produce. We have been nibbling away on local carrots, beets, and sweet peppers all weekend. However, tonight we decided to finally cook some of our treasures. Local delicata squash, local mushrooms, local onions, local kale and garlic. All I can say is that the Hood River Valley can produce some awesome vegetables! We are blown away.
Stuffed delicata squash with quinoa, mushrooms and kale: serves 4
Two delicata squash, sliced in half lengthwise, seeded, gutted, and leaving a 1/4 inch rim
1 tbs extra virgin olive oil
3/4 pound of mushrooms, diced
1 large yellow onion, finely chopped
1 large clove of garlic, minced
1 large bunch of kale, finely chopped
1 cup dry quinoa
2 cups veggie stock
Salt and pepper to taste
Parmesan cheese for sprinkling if you so desire.
Preheat oven to 425
Grease a large sheet pan with a little oil.
Sprinkle squash with olive oil salt and pepper. Place cut side down on baking sheet and roast for 20 minutes or until squash is fork tender.
In a pot combine one cup quinoa with two cups veggie stock. Bring to a boil. Cover and reduce heat to low. Cook until quinoa is light and fluffy. About 15 minutes. Remove from heat.
In a large skillet sauté onion and garlic in a little olive oil over medium heat. Cook for about 5 minutes. Add mushrooms. Cook for about 3-5 minutes longer. Add kale. Cook until kale is wilted and bright green. Add quinoa mixture a spoonful at a time. (you will have leftover quinoa. Save and use another time) once mixture is well combined scoop into squash boats. Season with salt, pepper, and Parmesan cheese. Enjoy!
Taylor and I are off to give each other back rubs. We have never been so sore! One day we will treat ourselves to a luxurious spa. Until then we will rely on each other and Advil!