Serves 1-2
Ingredients:
1 small-medium acorn squash
3 stalks bok choy, chiffonade (thinly sliced)
1/2 cup red, yellow or orange bell peppers, cut into thin strips (I used a little of all for more color)
5 brussels sprouts, cut and trimmed, thinly sliced
1 small leek (green and white part only), thinly sliced
1/8 cup white onion, small dice
2 cloves garlic, minced
Dressing for the asian slaw:
1 tbsp rice wine vinegar
1 tsp garlic powder
1/4 cup tomato sauce
2 tbsp sugar or sugar substitute
pinch salt/pepper
Garnish:
Toasted Sesame seeds
Method:
First start with the acorn squash. With a large sharp knife cut the acorn squash down the middle and remove the seeds, and discard. I am going to have you boil the acorn squash so in a large pot of salted water place the acorn squash flesh side down submerged in the water. A small to medium acorn squash will take about 15-20 minutes to boil. You will know when it's cooked throughly when you can easily stick your fork into the acorn squash and it will easily go through the skin and the flesh.
Meanwhile the squash is cooking, you will now prepare your asian slaw.
In a saute pan cook add a little olive oil and add the onions. Saute until slightly brown, then begin adding all the other vegetables. (bell peppers, brussels sprouts, leeks, garlic). Lastly add the bok choy. Saute uncovered for about minutes. Add the dressing to the asian slaw and stir. Taste the vegetable mixture and adjust the seasonings to your liking. Toss everything and cook another 1-2 minutes.
Once your acorn squash is done cooking, remove it from the water and let it drain and cool. As far as plating goes, you are going to want to place a heaping portion of the vegetable slaw in the middle of the acorn squash. You will enjoy this almost like a warm salad inside a bowl of acorn squash.
Hope you enjoy!
Peace and Love,
Jenny
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