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.