One of the best things in life is meeting new people and experiencing new things. Last Saturday was one of the most fun and memorable. My friend Gregg, who has been supplying me the wines for the Wine Down Wednesday posts, and his wife Kerry (I hope that is the correct spelling!) had us over for dinner.
A dinner party turned Karaoke night around the piano.
Think Elton John. Rocket Man.
We wined and dined and had an amazing time. He showed us around his vintage home in Riverside – complete with wine memorabilia from Bono no less!
Also in attendance were my friends Alyson and her husband Chip, who brought a meteorite from their back yard as a dinner conversation piece, and Mark and Sheri – we all do yoga together so it was great to meet up off the mat. I can’t wait for us all to meet again.
To detox after a night of wine I got it into my head that I wanted to make a macro (macrobiotic) bowl with grains and veggies but when I looked at my acorn squash I just couldn’t remove the skin – it was too pretty – so I thought, why not turn the squash into thebowl?
Secondly, I’m always looking for new ways to eat my Mila. Because I write about Mila a lot, I created this little info blurb. That way any frequent visitors that already know the benefits can skip over that and head right to the recipe.
I got this unique acorn squash from Vivian at KYV Farm (CSA SIGNUPS ARE GOING ON NOW) I’ve never seen such a thing in the grocery store. I usually see the typical green acorn squash that has a tinge of orange but this one is the beauty queen of squashes.
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Stuffed Acorn Squash
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Stuffing them with onions and garlic during cooking imparts a LOT of flavor. This technique is perfect at Thanksgiving. While everyone is stuffing their bird you can stuff your squash.
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Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
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Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce
Squash 2 acorn squash, cut in half and seeds removed 1 onion, quartered 4 cloves garlic, crushed Olive oil spray Sea salt 1 cup cooked brown rice 1 cup cooked black beans 4 Tbsp Mila (optional) Salt and pepper, to taste.
Massaged Kale 1 bunch kale, stems removed and chopped 2 Tbsp ume plum vinegar (or sub any vinegar you like) 2 tsp olive oil Sea Salt
1. Preheat oven to 375. Arrange squash, cut side up on baking dish, stuff with 1/4 onion and 1 clove garlic; spray with cooking spray, sprinkle with sea salt; bake 1 hour.
2. Mix kale ingredients together in medium bowl, massage kale until wilted, about a minute.
4. Mix tahini sauce in a small bowl.
3. Remove squash from oven. Remove onions and garlic; chopp and mix with rice, season to taste. Mix Mila with black beans if using. Stuff 1/4 cup black beans and 1/4 cup rice into each squash. Serve each half squash with 1/4 kale and 1/4 tahini sauce.
(**Rosted potatos on the side optional – roast along with squash)
Nutrition Facts (includes Mila) 4 Servings Amount Per Serving
Calories 392.8 Total Fat 11.9 g Saturated Fat 1.3 g Polyunsaturated Fat 5.7 g Monounsaturated Fat 3.4 g Cholesterol 0.0 mg Sodium 67.0 mg Potassium 1,423.2 mg Total Carbohydrate 63.5 g Dietary Fiber 16.8 g Sugars 3.3 g Protein 14.0 g
