Squash Stir fry!

Generally, I bake squash, but tonight I had a squash stir fry instead. It turned out to be quite easy to make! This is another simple supper, but the flavors and texture made me want to share it.

Here is the recipe for squash stir fry (see picture to the left): 1 tbsp olive oil, 1 medium onion, chopped, 1 garlic clove, minced, 1 kabocha squash, halved, de-seeded, peeled, and cut into chunks, 1 cup mushrooms (I used shiitake), chopped, 1 large carrot, chopped, 1/2 cup zucchini, chopped, 1 cup sugar snap peas, cut into halves, 1/2 cup broccoli, chopped, 1/4 tsp paprika, 1/4 tsp cumin, 1/2 tsp sea salt, 1 tsp savory herb mix (chickadee farms mixture- parsley, garden thyme, leek, celery leaf, marjoram, garden sage), 1 cup black kale, chopped, 2 cups long grain brown rice, cooked (for 40 minutes), 2 cups pinto beans, cooked (for 60 minutes)

Place olive oil in pan over low-medium heat. Add onion and garlic and saute for 2 minutes. Add squash and saute for 5 minutes. Add mushrooms, carrot, zucchini, sugar snap peas and saute for 4 minutes. Add broccoli, paprika, cumin, sea salt, savory herbs and saute for 4 minutes. Add black kale and saute for 1 minute (or longer - remove from heat once squash is soft). Serve with long grain brown rice and pinto beans.

This was a delicious and yummy way to enjoy squash!