I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.
Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad). In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
INSRTUCTIONS:
Preheat oven to 400
Slice Delicata Squash longways and spoon out seeds
Slice squash in to 1/4 inch slices
In a baking dish toss with olive oil and sea salt and ground pepper
Option to add chopped tomato to dish
Cook for 15-20 minutes, tossing 1/2 way through.
Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone
Slice 3 organic celery sticks
Chop one organic orange or red pepper
In a large salad bowl Combine:
Cooked Quinoa, chopped veggies, 3 cups organic spinach.
Once squash is cooked and soft, add to salad.
Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing
Dr. Maddy Day 
