Recipe: Squash bowl with kale chips

This was so easy and my kitchen smelled like heaven.

Five ingredients, plus olive oil and salt and pepper!

stuffed squash

  • 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.



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