Monday, October 22, 2012

Coconut Greens and Kuri Squash

Nothing fancy here. Just another simple, easy, healthy but yummy weeknight meal to add to the mix!

Coconut Greens & Kuri Squash
  • 1 bunch greens, such as rapini, collards, kale, or chard
  • 1 kuri squash
  • 1 Tbsp coconut butter or coconut oil
  • handful of coconut flakes
  • handful of pumpkin seeds
  1. Preheat oven to 450. Cut the kuri squash in halves or quarters and place face down on a cookie sheet or pan with about 1 inch of water. Roast for about 25 minutes or until tender (depending on the size of your squash).
  2. When the squash is nearly done, melt the coconut oil/butter in a large pan and steam the greens until wilted.
  3. Toast coconut flakes and pumpkin seeds in toaster oven. 
  4. To serve, mix it all together! 
Easy and delicious. 


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