Kelli and I had a blast this year trying out a variety of squashes that were before only mysteries to us. We discovered some favorites and fortunately not too many dislikes. While the height of squash season has passed, it’s not too late to enjoy one more round of them.
My only regret is that I wish I could take better pictures so they’d look as good as the food tastes! 🙂
Ingredients:
2 cups cooked quinoa or brown rice
1 pound squash, peeled and shredded
3/4 pound green cabbage, shredded
1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons fresh sage, finely chopped
2 teaspoons fresh thyme, finely chopped
2 tablespoons extra virgin olive oil
3 eggs
1/2 cup almond or rice milk
Salt and pepper to taste
Optional: Gluten-free bread crumbs
Directions:
Preheat oven to 375 degrees.
Begin cooking the rice or quinoa according to instructions.
In a large skillet heat 1 tbsp of the olive oil over medium heat
Add the onion. Cook, stirring, until it begins to soften, about 3 minutes.
Add the squash, garlic and about 1/4 tsp of salt. Cook, stirring often, until not quite tender, about 10 minutes.
Add the remaining oil, cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, about 8 to 10 minutes.
In a large bowl, whisk together the eggs and milk.
Add 1/2 tsp salt and 1/4 tsp ground pepper.
Stir in the rice/quinoa and vegetables, still until well combined.
Pour into a two-quart baking dish. If using them, sprinkle bread crumbs on top.
Bake 30 to 35 minutes. Allow to cool, then serve and enjoy
