Stuffed butternut squash recipe
*use seasoning to your discretion.
Grape seed oil
Medium Baking pan
Medium stir fry pan
1/4 Red onion
1 cup of Bella mushrooms
1/2 cup of zucchini
1/2 cup of yellow summer squash
1/2 cup of kale*
In a large pot, add enough water to cover your butternut squash. Boil on high for about five minutes until your squash is soft enough to cut. Slice vertically in half and remove the seeds. In a baking pan lightly drizzle grapeseed or avocado oil . Plus lace sliced butternut squash, face down and bake for 30-40 minutes on 400°.
Lightly coat a medium stir fry pan with grape seed oil, add in chopped vegetables, sea salt, oregano, onion powder, and cayenne pepper. Mix well. Sauté on medium heat for 5 to 10 minutes. Be sure not to overcook. Over cooking will cause your food to lose its nutrients.
Remove butternut squash from pan and add in your sautéed vegetables to the middle of the butternut squash. You can optionally place back in oven for five minutes.
*substitute or add more alkaline vegetables of your choice.