Monday, October 19, 2009

Recipe of the Week - Acorn Squash Pizza Salad

Yes, this can happen. Just go with it. On our standard American diet weekends, we have been trying to keep the fare a little less "jolting" to our systems. I think it was my non-raw weekend that kicked me into a horrible cold all of last week! I even had to stay home from work! That never happens to me! Boo.

Well, luckily I was feeling better by Saturday to whip up some dinner to eat while watching Frontier House. Which, BTW, is an amazing series! Watch it and you'll be so glad/sad you live in the 21st century! Glad because we have tampons, sad because we don't even know who our neighbors are these days...

So this was a little pizza salad Shug and I have been grubbing on for quite some time...Try it, you'll get addicted!

Acorn Squash Pizza
Serves 4...or 2 depending on how grumbly your tummy is...
One big ready-made pizza crust, Shug likes Boboli OR one gluten-free pizza crust mix
Tomato or pasta sauce, about 2 cups
1 cup shredded mozzarella cheese
1 cup shredded of thinly sliced manchego cheese
4 T., sliced sun-dried tomatoes, we liked the packed in olive oil kind
4 cups mixed spring greens
1 acorn squash, cut in half and cleaned out
extra virgin olive oil
one fresh lemon
salt and pepper

Preheat the oven to 350. Prepare your GF pizza mix according to the directions and let it rise if necessary. Cut the acorn squash into 1/2 inch half-moons and throw them on a cookie sheet that has been squirted with some of the extra virgin olive oil. Add some salt pepper and toss well, making sure all the pieces are well-coated. Place in the oven for about 20-30 minutes and get started on your pizza!

Throw the prepared crust or spread out your GF pizza dough and apply the tomato sauce liberally. Leave about an inch of room for a part of the pie you can grab on the outside edge. Sprinkle on the mozzarella and manchego evenly. Then add the sun-dried tomatoes on top. Add a little squirt of olive oil, salt and pepper. Put in the oven with the acorn squash and let it bake for about 15-20 minutes or until the crust is golden brown and the cheese is all melty and perfect!

When you can easily pierce the acorn squash slices with a fork, they are done. Remove from the oven and working quickly, take a spoon and separate the rind from the flesh. Your pizza should be finished by now so remove from the oven and throw the half-moons all over the pie. Cut the pie into desired pieces and plate them, then throw the greens on top of all the generous! Dress with a squirt of olive oil and lemon juice and a tad more salt and pepper. Try not to eat the whole pie.

1 comment:

  1. I am really enjoying these recipes of the week. Can ya'll cook for moi hahahaha

    :0) xoxo


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