Savory Squash Bowls
Making healthy food fun and yummy for my daughter! You can fill any squash with any filling you want. Squash can be cooked and refrigerated for 3 days, frozen up to 3 months. Re-heat in a 375°F oven for 10-15 minutes. Try spaghetti squash with spaghetti sauce and parmesan cheese! These can be an easy gluten free meal, and a 'make-your-own' as well! #vegetarian
Savory Squash Bowls
Making healthy food fun and yummy for my daughter! You can fill any squash with any filling you want. Squash can be cooked and refrigerated for 3 days, frozen up to 3 months. Re-heat in a 375°F oven for 10-15 minutes. Try spaghetti squash with spaghetti sauce and parmesan cheese! These can be an easy gluten free meal, and a 'make-your-own' as well! #vegetarian
Cooking Instructions
- 1
Preheat oven to 400°
- 2
Cook squash: slice the squash in half, lengthwise. Using a grapefruit spoon, scoop out seeds so the flesh is clean. (Save the seeds, they are very yummy when roasted.)
- 3
Place squash face down in roasting pan filled with 1/4inch of water in bottom. Cover with foil. Bake for 30-40 minutes, until squash is cooked, fork tender. :-)
- 4
While squash is cooking, prepare kasha. Kasha is the buckwheat grain toasted before cooking. Put buckwheat in a saute pan over low/medium heat and 'toast' until slightly browned or fragrant. In a saucepan, put 1cup of water to every 1/2cup grain. Bring to a boil then cover and simmer 10-15min, until all water is absorbed. (Feel free to use a vegetable broth, or season the water as you wish.)
- 5
While squash and kasha are cooking, chop the carrot & mushrooms and mince garlic. Saute in olive oil, over low heat, until heated and fragrant, add spices and saute for 3-5 minutes.
- 6
Mix veggies with kasha. Scoop into cooked squash 'bowls' and serve.
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