Hey friends! Whew, today was a long day. I had a quiz in Bio, and then our final exam in Bio lab! The exam went well — I made a few silly mistakes, but such is life. 1 down, 2 to go!! 🙂 I went and visited with my grandmother afterwards and had dinner with her, so that was fun 🙂
So I have a tasty new recipe for you all — another quick dinner that came to the rescue last night following a long day of Organic Chem class and lab!
Veggie, Rice & Bean Stuffed Butternut Squash
Ingredients:
- Half of a butternut squash
- 1/3 C brown rice (cooked)
- 1/2 C beans, rinsed and drained (I used garbanzo)
- Chopped veggies (I used tomato, green pepper, zucchini, and a handful of fresh spinach)
- 1 clove garlic, diced
- Olive oil
- Chili powder & coriander
- Tomato sauce (optional)
- Grated parmesan cheese (optional)
Instructions:
First, blast the radio and pour yourself a glass of this:
Then, cut a butternut squash in half. Place half of it on a plate, inside down, and pop it in the microwave for about 8 minutes.
While the squash is cooking, sautee the garlic, a drizzle of olive oil, and the chopped veggies in a pan.
After a minute or two, add in the beans and rice, and however much of the chili powder and coriander spices you want to use. For the rice, I used this awesome 90 second kind 🙂
Mix it all around in the pan a couple times until it’s warmed through.
Throw it all on top of your cooked butternut squash…
And then top with tomato sauce and a sprinkle of parmesan cheese, if desired (although I don’t know why you wouldn’t desire such things 😉 ).
Enjoy! Simple and nutritious, can’t beat that 🙂
Oh, and you better believe I ate the whole butternut squash, peel and all! Fiber-tastic 😉 Do you eat the peel?? 🙂
