Pippa is totally checking out the box on the floor. Cats love boxes. This particular cat loves plastic as well. I’m pretty sure that’s what she’s looking for.
Happy Monday Y’all! Got something new for you today. Eight Ball Squash. Yep. Eight Ball. It’s basically a round zucchini. We were at the farmer’s market looking for Delicata squash (too early in the season) and I saw this guy, a tiny round green pumpkin. So I asked about it and decided to give it a try. Guys, it was delicious!! So, in addition to the round green mini pumpkin zucchini, we need some cannellini beans, some greens, little tomatoes, quinoa, balsamic vinegar, Dijon mustard, and onion powder.
To start, cut up the squash by removing each end, removing the seeded portion, and cutting it into bite size pieces (this will also help it cook faster).
In a bowl, whisk together the balsamic vinegar, onion powder, some minced garlic, and the mustard. Douse the squash pieces in the dressing and bake on parchment paper at 420 degrees for appx. a half hour. Keep an eye on them to make sure they don’t burn.
Cook the quinoa. Drain and rinse the beans. The lettuce is the base for this dish.
Add the beans.
Add the cooked quinoa.
Half the tiny tomatoes and add those.
Once it cools add the squash. I sampled one before I put it in the salad. It seemed to me to be a bit tougher than zucchini (maybe because we eat zucchini with the seeds still in) but it was delicious. Definitely tasted like squash, a little sweet, very good.
Douse with the dressing and enjoy!!
