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Kale Stuffed Squash Boat

1 medium Delicata squash, halved and seeds removed
2 tablespoons extra virgin olive oil
salt
2 medium apples, peeled, cored and finely chopped
2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
1/2 cup raisins
1 teaspoon dried thyme
1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
1 tablespoon unsalted butter, cut into 8 small cubes

Procedures

  1. Adjust oven rack to middle position and preheat oven to 375°F. Place squash skin side up in a pyrex casserole dish and fill with 1 inch of water. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.
  2. Meanwhile, prepare the stuffing. Heat 2 T olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.
  3. Remove squash from oven and place kale inside
  4. Eat when cooled slightly
  5. You can precook the squash and sauté the greens in the morning to save time.

© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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