Monday, February 09, 2009

Sweet Dumpling Squash w/ Gorgonzola & Creamed Spinach - DAY SEVEN

I was good over the weekend, rest assured. Even though I kicked it with the fam, I avoided meat, even when my order was messed up, and I was brought a big plate of beefy goodness. Anyway, on to the matter at hand.

I got the idea for the squash recipe from Kevin over at Closet Cooking. I'm a lot lazier than he is, so there was no way I was peeling and cubing anything. Instead I just baked it and covered it in cheese.

Sweet Dumpling Squash w/ Gorgonzola Cheese

1 Sweet Dumpling Squash
Gorgonzola cheese, crumbled
olive oil

Preheat oven to 350. Wash squash, cut in half, and scoop out seeds. (Be careful; these things are tough and you can lose fingers.) Sprinkle with olive oil, salt, and pepper. Bake in 350 degree oven until soft, about 30 minutes. Remove from oven, sprinkle with cheese and return to heat until cheese is melted. That's it.

Very tasty, this squash may take the place of my favorite orange food, sweet potato. Loving the sweetness of the squash with the sourness/saltiness of the cheese.

Creamed Spinach

Spinach ( I have no idea of how to express this in a measurement, enough for two people)
1/2 medium onion, diced
1/2 clove garlic, diced
1 tbsp extra virgin olive oil
1 tbsp cream cheese
1 tbsp sour cream
Adobo, salt, or other such seasoning

Unfortunately, I started with fresh spinach, so I had to wash and wash until it was clean. Fresh, frozen or otherwise, make sure your spinach is drained; however a bit of water is fine as it helps create the sauce.

Sweat onion in olive oil. Once it's become transparent, add garlic and spinach. After spinach wilts (fresh) or warms (frozen), add cream cheese and sour cream. Stir until cream cheese melts and is combined with sour cream. Season to taste and remove from heat. You're done.

Love this meal. Obviously, I'm unable to eat without cream being involved. So what? There are vegetables here, and, for the first time, some real color. Commend me, dammit! That other side dish you see is my spicy brown rice from last week. Still going strong, still tasty.

I also made some banana bread. One loaf for me (with chocolate chips and walnuts), and one for Schmoe Diggla (with chocolate chips only). If you're interested in the recipe I used, go here. I follow the recipe pretty closely with a few exceptions: I use half whole wheat pastry flour, half unbleached AP flour; I use butter-flavored shortening; I cut the sugar down by 75 percent; and I cut the recipe in half for two small loaves.

Audi/Outtie 5000


Natalie said...

I am commending your color. Way to go! A much prettier plate.

atrackbrown said...

Thank you. Since you're the only vegetarian I know, I look to your comments for validation. (A little sad, a little creepy.)