Stuffed Squash
6 Zucchini
2 Beets
1 bunch Kale
Olive Oil
Salt, Balsamic
Vinegar, other spices to
taste
Slice one side from the zucchini or slice in half if large or cut to appropriate size and then hollow it out, leaving a sturdy shell.
Chop the beets into small pieces
Rip up the kale into pieces.
Combine the beets, Zucchini insides, ¾ of the kale. Dress with olive oil and vinegar/salt/spices to taste. Place a layer of kale in the bottom of each zucchini boat and stuff with the veggie mix to capacity. Roast at 350’ F for about 10 min or until Kale becomes crisp. You can roast the remaining mixture for a side as well. Best served warm.
