Oh my gosh you guys. I just made the most PHENOMENAL dinner.
Now, let me preface this. Tonight’s meal was totally an unexpected, let’s-throw-together-what-we-have-in-the-fridge kind of meal. In fact, I didn’t think I was going to blog about it. But then…I tasted it. And WOW.
Honestly, it was outrageous.
There’s actually quite a funny story about it. I ordered my groceries online, and ordered 6 lbs of butternut squash – which is approximately 2 squash.
Well…they mistakenly gave me 6 pounds of ACORN squash, which comes to roughly EIGHT acorn squash. So if any of you live in the NY tri-state area and have the hankering for acorn squash…in July lol…please do not hesitate to hit me up. I have more than I know what to do with!
But anyway…introducing this super delicious and super healthy meal!
It’s grain and gluten free, Paleo, and Specific Carb Diet friendly!
This truly gorgeous dish is packed with fiber, protein and healthy fats. And it makes enough for two! So if you’re living solo dolo like me, you’ve got lunch for the next day…OR, it’s even great for a date night!
HERE’S WHAT YOU NEED: (Serves 2)
1 acorn squash, halved
2 cups cauliflower rice
1/2 cup chopped fresh green beans (can also substitute frozen green peas…yum!)
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper
2 Tbsp fresh pesto — either homemade, or store bought (this is the SCD-legal, store-bought VEGAN pesto I used, and it frickin rocks!!!)
6 kalamata olives, sliced
Large, nonstick frying pan
Small mixing bowl
Food Processor (This is the one I use and love)
Good Chef’s Knife
Preheat oven to 400 degrees F.
Carefully cut the top off your acorn squash. Scoop out the seeds, and either discard, or roast in a pan on the stove for a yummy garnish or snack!
Spritz a tin-foil-lined baking sheet with olive or avocado oil. Sprinkle the flesh of your squash with salt and pepper, and place it cut-side down.
Bake for about 30 minutes, until the flesh is soft to the touch.
Meanwhile, rice your cauliflower by placing florets in the food process, and blitz until it resembles rice. (Alternatively, you can also but store-bought riced cauliflower, but IMHO, it is severely overpriced, and not as good as fresh!)
Place your riced cauliflower in a clean kitchen towel, and over the sink, wring out all the excess liquid. This is a really crucial step!
In a large frying pan, heat 1 generous Tbsp of olive oil. Add your riced cauliflower, sprinkle with salt and pepper, and stir to mix. Let it cook for about 4 minutes, stirring every now and then.
Next, stir in your chopped green beans. Sprinkle with salt and pepper. Let them cook for about 4 minutes, until they begin to soften slightly.
In a small bowl, beat one egg with a sprinkle of salt and pepper.
Create a little well in the center of your pan by pushing the cauliflower rice to the edges of the pan. Pour your scrambled egg into this well, and let it cook, creating scrambled eggs. When it’s beginning to set, fully encorporate it into the cauliflower rice mixture. Remove from heat, and place into a medium-sized mixing bowl.
Let cool for 3 minutes. Then add your 2 Tbsp of fresh pesto. (You do this step after cooking, because the heat kills the fresh basil flavor that is part of full pesto experience.
By this time, your squash should be finished cooking.
To plate, place one squash half on your plate and in the cavity, mound a heaping portion of the cauliflower rice mixture. (I find this works best to use clean hands).
Garnish with sliced kalamata olives, roasted pepitas or pine nuts, and fresh basil.
Ok, DANGGGGG! I cannot say enough good things about this dish! Seriously, I was in culinary heaven!
The combination of the slightly sweet flesh of the acorn squash, combined with the fresh and bright pesto, and the pop of salty richness from the olives, and a little crunch from the pepita. It was so satisfying.
But the fried cauliflower rice was what really stole the show.
I’m serious, I could eat that all by itself. AND I DID! It hit just that right “carby” spot. Cauliflower, when roasted in the oven or on the stove, — unlike steaming it — creates this absolutely phenomenal nutty flavor. I’m serious, it’s magic. It become golden brown, and simply magnificent.
That, paired with the glorious flavors of pesto — and the savory hint from the egg — it was out of this world.
And not to mention healthy!
I am seriously going to make this again. And I’m in luck because I’ve got seven more acorn squash staring me in the face!
So my next question is, who’s coming over for dinner!!!
Alright, until next time!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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