Delicata Squash Stuffed w/ Collard Greens
Sweet winter squash and spicy, bitter greens truly make an excellent flavor combination. Feel free to substitute the slender delicata squash with acorn squash if you can't find it at your market, and the collards with kale, or even broccoli raab. This meal was perfect for lunch, but if you want to serve it as a meatless main dish, double the recipe.
Equipment
- Sheet Pan
- Large skillet
Ingredients
- 1 delicata squash
- 2 tablespoons extra virgin olive oil divided
- 1 bunch collard greens
- 2 cloves of garlic minced
- pinch of red pepper flakes
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Halve the squash lengthwise and remove the seeds and pulp. Drizzle the squash with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Place on a baking sheet, and bake for 20-25 minutes or until the flesh of the squash is tender.
- Meanwhile, bring a large pot of salted water to boil. Wash the collard greens and cut out any thick stems. Slice the greens into strips, about ¼ of an inch thick. Blanch the greens in the boiling water for 10 minutes. Remove, drain and squeeze out any excess water.
- Heat a medium frying pan over medium heat. Add the remaining olive oil and minced garlic and cook for 1 minute. Add the greens and pepper flakes and cook, stirring frequently for 3 minutes more. Remove from heat.
- Fill the cavity of the squash with the collard greens. Top each with 1 tablespoon of cheese. Season with salt an pepper to taste. Bake for 10-15 minutes, or until the cheese begins to turn golden brown. Serve immediately.
Nutrition
Serving: 1portionCalories: 228kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 98mgPotassium: 825mgFiber: 4gSugar: 5gVitamin A: 3391IUVitamin C: 31mgCalcium: 125mgIron: 1mg
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