Roasted Yellow Squash Boat

Preheat the oven to 400.

Cut a large yellow squash in half, chop off the ends, and scoop out the seeds.

Drizzle with olive oil and sprinkle with garlic powder, ginger powder, oregano, and sea salt. 

Bake for 15 minutes.

Fill with quinoa and top top with pork tenderloin. 

(today's pork was rubbed with garlic powder, chili powder, oregano, and cumin) 

Due to the size of the squash, the skin may be too tough, but you can eat the inside!

Gazpacho-ish

Cool and refreshing.  Pretty thick though, I should have used regular tomatoes instead of roma tomatoes so there would be more juice .

Chop all ingredients, then put them in a food processor.  My processor is small so I had to do a few ingredients at a time and then mix them together in a separate bowl.  If you have a big processor, feel free to process everything at once . 

veggies

1/4 c onion

1/4 c carrots

2 roma tomatos

1 zucchini

1 yellow squash

basil leaves

big handful spinach leaves

seasonings

garlic

ginger

mustard 

cumin

liquids

rice vinegar

olive oil

veggie stock

First I processed the onion, carrots, 1 tomato, and some basil with a dash of vinegar and olive oil.  Then, I processed the zucchini with some olive oil and the seasonings, then the yellow squash with some olive oil, then the last tomato and some more basil.  Then I processed the spinach.  I mixed all the ingredients together, and it was super thick so I added some more olive oil and a bit of veggie stock to try to make it a bit looser.

I added a spoonful of plain yogurt to the gazpacho I had with dinner.

Gazpacho/yogurt, sloppy joe, and some chips.  

Dinner is served.

Ratatouille Pasta

 Ratatouille

3 cloves garlic

1 zucchini

1 yellow squash

8 white mushrooms

1 tomato

basil

oregano

thyme

8 oz pasta

Boil water for pasta.  (add the pasta when ready) Chop the vegetables.  Mince the garlic and brown it in olive oil.  When the garlic is browned, add the zucchini, squash, and seasonings.  When the zucchini is almost done, add the mushrooms.  When the mushrooms are almost done, add the tomato and turn off the heat.  

 Toss the pasta with about 1/4 c alfredo sauce and 1/2 c marinara sauce.  Add the ratatouille.  Use a slotted spoon, you don't want all the water from the tomatoes to get mixed into the pasta.  

I had more ratatouille than I needed for the pasta so I left some out to be used for something else. 

Dinner is served.

 Delicious with baked chicken.