Festival Squash with Greens & Tomatoes
Did you get spaghetti squash instead of festival squash today? Not to worry...this recipe can be used with just about any variety of winter squash. You could also substitute steamed or sautéed shredded kale for the spinach or Swiss chard, and top off the dish with a bit of your favorite grated cheese or herbs.
1 festival squash
1/4 pound spinach or Swiss chard
1/4 pound tomatoes, diced
Salt and pepper to taste
Poke a dozen or so holes into the squash on all sides and microwave for 10 minutes on high, turning every 2 ½ to 3 minutes. The squash will be soft on all sides when done. Allow the squash to cool for 5 minutes, cut it in half and remove the seeds from the center with a spoon, then scrape out the squash and
season to taste.
Thoroughly wash the spinach or chard and remove the stems. Steam the spinach or chard over boiling water in a strainer for 3 minutes until leaves are just limp but not overcooked. Drain thoroughly and season to taste. Place a small pile of the spinach or chard on the plate and flatten it down. Top with a small pile of the squash so that the greens spinach shows on all sides. Garnish with the chopped tomato and .
Serves 2.
Adapted from www.melissas.com.