15.4 C
Toronto
Tuesday, June 2, 2020

Stuffed 8-Ball Squash with Roasted Pepper and Dandelion

Servings: 2 Calories: 586kcal

INGREDIENTS

  • 1 roasted red bell pepper, sliced thin
  • 1 roasted poblano pepper, sliced thin
  • 1 tsp coconut oil
  • 1 8-ball squash
  • 1/4 cup diced yellow onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 1 tbsp minced garlic
  • 3/4 cup cooked quinoa (rainbow shown) rainbow shown
  • 1/4 cup coursely ground walnuts
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup dandelion greens, sliced thin
  • 1 cup baby spinach
  • 1 tsp red wine vinegar
  • t tsp lemon juice
  • 1 tbsp evoo
  • 1 avocado
  • 1 tsp coconut oil

INSTRUCTIONS

  • Preheat oven to 450F.
  • Rub a dab of coconut oil to completely coat the peppers. Place them over an open flame and blacken, turning occasionally.
  • Place peppers in a stainless steel bowl and cover to allow pepper to soften and for charred skin to separate from flesh. Remove skin with hands (do not rinse) and slice into thin strips.
  • Slice both ends of squash to create flat surface. Slice squash in half and hollow out core using a spoon. Set aside.
  • In a sauté pan over medium heat melt 1 tsp coconut oil. Add onion, celery, carrot and garlic and sweat until softened, 2-3 minutes.
  • Add quinoa and fold together.
  • Season with salt and pepper.
  • Season squash with salt and pepper and pack quinoa mixture into center with a spoon. (reserve any extra filling to fold into salad)
  • Place squash on a baking dish and bake for 6-8 minutes.
  • In a mixing bowl combine spinach, dandelion, roasted peppers, vinegar, lemon juice, olive oil and any extra quinoa mixture. Season with salt and pepper. 
  • Slice avocado in half and remove pit; season with salt and pepper. In a small saucepan over medium heat, sear avocado in coconut oil until golden brown, 2-3 minutes. 
  • Cool slightly, slice in half and remove skin. 
  • Slice baked squash in half and place each sliced half in two bowls. Top with salad and seared avocado. 
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Allen Campbellhttp://www.allencampbell.com
Chef Allen Campbell is widely known as the “chef of peak performance.” His culinary philosophy focuses on taking care of one's mind and body through exercise, stress relief, and a plant-based diet. He is the former personal chef of star NFL quarterback Tom Brady and his wife supermodel Gisele Bundchen. Allen is also the co-author with Tom Brady of the TB12 Nutrition Manual and co-author of The Game of Eating Smart with Julie Loria.

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