This bowl is amazing. Sub in whatever veggies or grains you have on hand, and try not to slurp up all of
the Anchovy-Shallot Vinaigrette before it makes it to stuffed squash!
1 small Kabocha Squash, cut in half
3 cloves garlic, minced
4 green onions, white and green parts, chopped
1 shallot, minced
4 anchovy fillets
2 tbsp white wine vinegar
2 cups of cooked grain of choice (quinoa, millet, or brown rice)
1 cup artichoke hearts, chopped
2 cups arugula
Sea Salt & Pepper
Place the squash halves flesh-side down on an olive-oil greased cookie sheet. Roast at 400 for 25-30 minutes, or until a fork easily pierces through skin into flesh. Prepare the vinaigrette by adding 1 minced garlic clove, the shallot, and the anchovies into a mortar. Use pestle to mash into a paste. If you don't have a mortar and pestle, just make sure to mince the garlic and shallot as tiny as possible, and mash the anchovy with the back of a spoon. Transfer to a small bowl, and add 2 tbsp of white wine vinegar, whisking, and then continue whisking while adding 2 tbsp of olive oil. Set aside.
During the last 10 minutes of the roast, in a medium skillet sautee the green onions and remaining garlic in olive oil. Add the artichoke hearts and grain, stirring well. Once it reaches your desired temperature, remove from heat, add salt and pepper and arugula. Mix well.
Remove squash from oven, fill with grain-veggie mixture, and top with your vinaigrette. Enjoy!