Days 5-6. Attack of the gourds!

The "fried-ish" rice from Friday lasted me till Saturday night. In an effort to use up CSA veggies (and because of my love of side dishes) I made squash/kale extravaganza:

1 acorn squash
1 spaghetti squash
1 bunch of curly leaved kale
6 garlic cloves
1 lime

I cut the squashes in half and cleaned out the seeds and middle goo. (I also had a pie pumpkin that I baked, which will become pie or cookies in the not too distant future.) I saved and washed the seeds for roasting later. I sprayed the squash halves with olive oil using a Misto and baked them at 350 until they were soft enough to easily pierce with a fork (about 45 minutes or so).

While they were roasting, I warmed a couple of table spoons of oil in a pan on medium heat, peeled and coarsely chopped the garlic. I prepared the kale by cutting out the center vein and chopping up the leaves. I sautéed the garlic in the oil until the pieces were golden brown (5 ish minutes, make sure to keep the temp low enough so they cook slowly and don't burn) and then added the chopped kale. When the squash was roasted, I scooped out the meat into a bowl and mashed it together to make it uniform. After the kale was cooked, I added the squash, and squeezed both lime halves into the mix to add some zing and [kosher] salted to taste. I tried a bit of this for dinner after finishing the fried rice and it was pretty good, but then again I am a sucker for both kale and squash. I so want to try spaghetti squash with tomato sauce now. I also had some leftover tonight for dinner, and since i was microwaving it anyway, I threw a piece of provolone (yes I checked the ingredients) on top, turning it into a crazy awesome comfort food.

Then, to provide myself with a much-needed salty snack, I washed the gourd goo off of the seeds then boiled them in salted water for 10 minutes. I dried them off, combined them with 1/2 tsp olive oil and kosher salt and spread them on a baking pan and roasted them at 350'C for about 15 minutes. I would check them every 5 or so to make sure they're not burnt. They were really crispy and awesome when I took them out of the oven, but i put them in a tupperware container too early, so they got subsequently soggy. DONT BE LIKE ME! WAIT TO PUT THEM AWAY!

Also, backing up to lunch today, I had a lovely Greek salad with my friend Lauren after working out that was basically greens, grape tomatoes, cucumber, kalamata olives, oil and vinegar dressing she made herself and feta cheese. Disclaimer: said cheese did have some cheating goodness, but I'm going to ignore that. Shhh! She also made some kickass hummus (with organic canned chick peas that lack preservatives) and gluten free whole grain crackers, which were prominently labeled as "made with love".

So, past my Friday freakout, eating unprocessed this weekend has been pretty awesome! Stay tuned for a special guest post by my sister-in-law Anna!