Squash and Pear Hash on Kale

Looking around for what to do with acorn squash and a pear plus, or course, kale. Decided to create a fruit and veggie hash. It was delicious!

Microwave til done
1 acorn squash.  Cut in half, scoop out seeds. Only using 1/2 so set the rest aside.

Saute til onion is limp
1/3 cup onion, chopped up
1.5 tsp olive oil

Add and continue saute
1 pear, asian, cored, chopped fine (peel left on)
1/2 tsp black pepper
1/4 tsp tumeric
1/4 tsp nutmeg

Simmer with

1 oz white wine
1 Tbsp fig balsamic vinegar
1 tsp sesame seeds

Add, mix up and heat through
2 fake sausage patties, cut up
1/2 cooked acorn squash - scoop out by spoonful and add to pan

Steam till wilted, about 2 minutes
1+ cup kale, ripped to bite size pieces

Assemble on dinner plate
Steamed kale topped with the squash and pear hash mixture
10 green olives, halved (castelvetrano olives)


 Rated a 4.78 on the Kale Scale

Squash It

I bought a squash - looked like an acorn, but it was all yellow. The label said Swan Winter Acorn and as I google, I find it is also called White Swan Acorn Squash. The link goes to a web page with a picture of what my squash looked like.

So thinking I'd go simple tonight.

Cook the squash in microwave, scoop out the seeds and then scoop out the flesh.


Steam 1+ cup of kale (ripped up).

Put the squash on top of the kale and served with a little sauce.

Mix to your desire and pour over the squash/kale:
- Hoisin sauce
- wine
- balsamic vinegar
- soy sauce lite

When all was done, I used about 2 tbsp. of this sauce mix.

Top it all with 1 Tbsp of Parmesan cheese.

Rated a 4.5 on the Kale Scale.

Squash Kale with Pork and Egg

Another night of using up leftovers, but in a very tasty way. This is very similar to what I did with the mashed potatoes last week. This time, it was mashed squash ... the rest of the spiced acorn squash.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
3/4 cup of the Spiced Acorn Squash
1+ tsp balsamic vinegar
2 little cooked breakfast lean pork chops (tiny, 2 oz total)

Add and wilt
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
1 oz sherry

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.
1/4 tsp chili powder.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Spiced Acorn Squash with Kale

Another squash recipe from my archives, to which I embellished a bit. The squash recipe is a keeper!

Bake the squash this way:
Cut the squash in half; bake acorn squash with some 100% orange juice in the cavity of each half; along with ground ginger, nutmeg and ras el hanout. No butter. No sugar. No oil.

When it has about 15 minutes left, I added couple tablespoons of buttermilk to each cavity. Mostly because I had some, and thought it might add something. It didn't hurt.

Once the squash is done, let it cool a bit. Then scoop out the squash meat and put in a bowl.

Add to the squash meet, some dukkah and some parmesan cheese.

Steam
1 cup kale, ripped to bite size pieces

Mix up
Half of the baked spiced, squash meet
Steamed kale pieces

Serve with a topping of
1.5 oz of greek non-fat plain yogurt



Rated a 4.7 on the Kale Scale.

Curried Lentil Stuffed Squash with Kale

This recipe comes from the Eating Well magazine. A bit of a hassle to put together, but quite delicious.  RATED a 4.78 on the Kale Scale.
    My version is 1/2 what the recipe calls for. I made two servings instead of four.  Also, optional is to serve with non-fat greek yogurt, which I did, but I didn't include the yogurt in the nutrition count.

     Follow the cooking instructions in the magazine link. When done, steam the kale and either mix into the lentils and put in squash, OR mix squash guts with lentils and put on bed of kale on plate. Top with optional yogurt.

INGREDIENTS:

1 squash	ACORN SQUASH, RAW
2 tsp	BUTTER
1 tsp	garam masala
1/4 tsp	SALT
1.5 cup	WATER
1/2 cup	LENTILS, RED, DRY
2 tsp	OLIVE OIL
1 tsp	CUMIN SEED (aka coriander seed)
2 leek	LEEK, sliced thin
1/3 cup	ONION, chopped
1/2 carrot	CARROT, sliced thin
1 tbsp	GINGER ROOT, peeled, minced or diced
2 oz	GREEN CHILES, DICED, canned
1 tsp	CORIANDER, ground
1/2 tsp	TURMERIC, ground
1/2 cup	TOMATO, DICED
2 cup	KALE, ripped into bite size pieces