veggie stuffed delicata squash and salad

Here was a satisfying lunch.  When I cook, I like to create something on my own or use a recipe that I can "tweak" to fit my own tastes.  I also have a personal motto, "Keep it simple, stupid!"  If a recipe calls for too many ingredients, discouragement sets in and I tend to avoid it.  This yummy squash was waiting on my counter for a day when I had time to bake it.  My husband and I each had a whole squash on our plates but I could only eat half because it was so filling.  Regarding the salad, my personal motto still applies.  I can't seem to find a dressing I like.  Processed dressings are often made with hidden MSG, balsamic vinegar is too strong and blended cashews in creamed dressing recipes make me wish I had whole cashews instead.  I like my salad with little or no dressing, so I use fruit or olives to "dress" it up.  It's simple, and delicious.

Veggie stuffed delicata squash
2 delicata squash (acorn or butternut would work as substitute)
2-3 cups shredded cabbage
1 onion slivered
4 garlic cloves crushed and minced
1 tspdried parsley
1 T nutritional yeast
1/4 tsp coriander
salt & pepper to taste

Cut squash in half lengthwise, scoop out seeds and bake - cut side down- on a parchment lined baking sheet.  Bake at 375 for 20-30 minutes.  Test to see if it is done by inserting a fork through the skin.  If it is done, it should be very soft.

Prepare the veggie stuffing 10 minutes before the squash is done.  Saute cabbage, onion and garlic in a hot skillet with 1/4 cup of water until vegetables wilt.  Cook to desired tenderness, adding seasonings and making additions of water as needed. 

Turn cooked squash over and stuff with veggies.  

Simple Salad
1 small organic romaine heart
2 hands full of fresh organic spinach
2/3 c organic grapes

Tear romaine into desired sized pieces, toss with spinach and top with grapes.  Eat.