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Side Dish
4 - 6 servings
40 minutes
10 minutes
Chef Andrew Faulkner
2 Carnival squashes
2 tablespoons butter
½ pounds organic spinach leaves
½ pound Roma tomatoes, small dice
Poke a dozen or so holes into the squash on all sides and microwave for 10 minutes on high, turning every 2½ for 3 minutes.
The squash will be soft on all sides when done.
Allow the squash to cool for 5 minutes, cut it in half and remove the seeds from the center with a spoon.
Then scrape the squash.
Thoroughly wash the spinach and remove the stems.
Steam the spinach over boiling water in a strainer for 3 minutes until leaves are just limp but not overcooked.
Drain thoroughly.
Place a small pile of the spinach on the plate and flatten it down.
Top with a small pile of the Carnival squash so the spinach shows on all sides.
Garnish with the chopped roma tomato.
