Tuesday, November 9, 2010

squash and sprouts

*Breakfast: Figs, an apple, a piece of toast, and honey crisp apple cider

*Lunch: Leftover lasagna and breadsticks

*Dinner: Carnival squash and Wild Rice, sides of kale and carrots
Sam made tonight's dinner, a wonderful autumn feast.

1 Carnival squash
1/4 lb Brussels sprouts
1 tsp olive oil
1/2 cup onion, diced
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/8 cup fresh sage
1/8 cup orange juice
1 tsp lemon juice
1/8 tsp black pepper
1 cup wild rice (after cooking)

Preheat oven to 350 degrees (F). Cut squash in half and remove seeds and pulp. In a large baking dish, place the squash cut side down with about 1 inch of water. Bake until tender, about 45 minutes.

Steam Brussels sprouts for 5 to 7 minutes, or until tender. Set aside.

In a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through. Spoon the wild rice and Brussels sprouts mixture into the squash cavity. Serve piping hot.

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