I Like Big Salads and I Cannot Lie …Posted: May 10, 2010
You other bloggies can’t deny; when a waiter walks in with an itty bitty plate of just lettuce in your face you get starved.
Okay okay, Sir Eats-A-Lot is done now.
But seriously, I’m sorry, but this is not a salad.
This, on the other hand…this is my kind of salad.
Wimpy Wimpy Wimpy? Nooooo, Hefty Hefty Hefty.
Baked Butternut Squash Salad (Single Serving)
- Two handfuls of fresh baby spinach
- One quarter of a butternut squash, baked (see below) and cubed
- Five stalks of asparagus, lightly steamed
- 1/4 cup sauteed portabello mushrooms
- Two teaspoons of roasted sunflower seeds
- Light sprinkling of unsalted peanuts
- Sizeable dollop of hummus
- Light drizzle of balsamic vinagrette
About an hour before mealtime, bake one half of a butternut squash. While oven preheats to 350* :
- Wash squash and slice in half (or buy pre-sliced because these bad boys are tough to cut).
- Remove seeds/stings from pit in center.
- Massage about one teaspoon of olive oil over the meaty side, then sprinkle with salt and pepper to taste
- Place in baking dish or cake pan with about an inch of water
- Bake until fork-tender and softly browned. This took my squash around 50 minutes in a fairly new oven.
A whole half a squash may seem like a lot, but trust me, you’re going to want a chunk in every bite!
For best results, serve with entertainment magazines on the side.
Not even kidding you, that sucka filled me up for a good five hours. It’s pretty much just been random snackage for the rest of the afternoon and evening: an apple, dried apricots, lemon pepper green beans, a mini blueberry Clif Bar, and a handful of strawberries.
Now baby got [to get] back to work! As of tomorrow, I’m picking up full-time hours in the procurement and contracting department for our grant, and I’m resigned to spend the evening familiarizing myself with some of our online programs. I have a feeling I will also be familiarizing myself with my new coffeemaker as well!