This was so easy and my kitchen smelled like heaven.
Five ingredients, plus olive oil and salt and pepper!
- 1 sweet potato
- 1 yellow squash, halved
- 1/2 cup cooked brown rice
- 1 head of garlic
- handful of baby kale leaves
Hollow the squash half by removing seeds with a spoon.
Cut the sweet potato into 2″ chunks to cook more quickly.
Place together on baking sheet with whole head of garlic and baby kale leaves and add a lite douse of olive oil, salt and pepper.
Roast at 350 degrees 45 minutes-1 hour.
When garlic is cooled, cut in half and squeeze both halves into food processor. (This is a mess and I had to pick garlic shells out and it was sticky. And it smelled wonderfully. . .)
Pulse with sweet potato.
Add rice to mixture and fill the squash.
Serve with kale chips.