CLEAN Gut|Day 7! One week down! Let’s drink to that! Just kidding
I know we’ve mentioned this before, but whether you are cleansing or just trying to maintain a healthy diet, preparation is so important! Because I’m always trying out new recipes for this blog, I tend to have a lot of prepared meals on hand. However, this week Lou decided he also wanted to be really healthy, and my nicely prepared meals were gone by Wednesday.
My first thought when my fridge is bare and my cabineits only contain spices (we’ve all been there..) is “ok what should we order?” But ordering in or grabbing food on the go just isn’t as healthy. Thankfully, I am committed to this cleanse (and this blog), and therefore forced to make something clean!
I’ve never cooked a Kabocha Squash before, or heard of one for that matter, so I figured I’d try it out! When cut in half or quarters it makes for a perfect shape to stuff! I decided to go with red quinoa for more of an earthy flavor. This meal is really delcious and leaves you feeling full but light. It’s also great leftover, so make a few and have them for lunch during the week. You can also choose to share them with your significant other. That is, if he hasn’t eaten them already
Ingredients: (2 servings- double ingredients for 4)
- 1/2 Kabocha squash cut in half (two quarter wedges)
- 1/2 cup of red quinoa, rinsed
- 1/2 cup of vegetable broth
- 1/2 cup of water
- 1 teaspoon of fresh rosemary, chopped
- 2 teaspoons of dried thyme
- Balsamic vinegar
- Olive oil
- Sea salt & pepper
- Pre-heat oven to 400 F.
- Cut Kabucha squash in half, and then cut that into half again so you end up with two large wedges.
- Scrape out the seeds.
- Lightly coat squash in olive oil and sprinkle with sea salt and pepper.
- Place on a baking sheet and roast for 35-40 minutes until fork tender.
- While squash is roasting, add the red quinoa, vegetable broth and water to a small pot. Bring to a boil and then simmer with cover on for about 20 minutes or until liquid is absorbed.
- Fluff quinoa. Mix in the rosemary and the thyme and let sit uncovered.
- When squash is done roasting, spoon quinoa into the squash. You will probably end up with some left over quinoa.
- Garnish with a drizzle of balsamic vinegar.