You’ve probably figured this out about me, but I am a total copy cat when it comes to recipes. I order something healthy, delicious and simple from a restaurant and then I try to copy it at home. Once again, this method worked for me and I would love to share it with you. (Originally ordered from Edz, a new restaurant in Edwards, CO). This recipe is so filling, I could only finish half of it for dinner. It stored really well in the fridge overnight and I finished the other half for lunch two days later.
This recipe is full of so many complimentary flavors that explode in your mouth, you will absolutely LOVE it!
- 1 acorns squash (halved) – you could use butternut squash as an alternative
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh arugula
- 2 Tbsp pomegranite seeds
- 1 Tbsp cashew nuts
- Olive oil spray
- 1 tsp of balsalmic vinegar
- Salt and Pepper to taste
Preheat oven to 400 degrees
Slice the acorn squash in half and place on a pan covered with parchment paper
Spray the meaty inside with olive oil and sprinkle sea salt and ground pepper
Flip it over so the meaty side is facing down and spray the hard skin with olive oil.
Bake until the skin is easily poked with a fork about 35 – 45 minutes.
Remove from oven and let it cool for 10 minutes
Mix all the other ingredients together and spray with olive oil, salt and pepper and a splash of balsalmic vinegar.
Fill the roasted squash with your salad and enjoy the flavor explosion!