Grocery Trip and Dinner from Whole Foods Market (Nike Women’s Half Marathon Series)

Sorry for the delay on this post! I have been pretty behind on writing. 😉 It’s race week! Here’s another healthy recipe brought to you by Whole Foods! -cg 🙂
====================

First of all, I’d like to again thank Whole Foods Market of Northern California for sponsoring me for the Nike Women’s Half Marathon Series, and giving me a gift card to spend on food during training.

This week, my grocery trip/list was light. I had already stocked up (hoarded food, LOL) from a grocery trip a few days ago. So the above was really all I needed to make it through to the weekend.

1 pound of Brussels sprouts
1/2 pound of pork sausage
2 pears
1 cantaloupe
1 butternut squash
1 acorn squash
1 onion
1 avocado
1-6 pack of Zevia Ginger Ale
1 bottle of Roger d’ Anoia Cava (fueled by the grape!)

For dinner that evening, I made a stuffed acorn squash with onions, sausage, kale, and basil, with a side of roasted Brussels sprouts.

For the Brussels Sprouts:
1 Pound Brussels sprouts
1/4 cup olive oil

Slice the Brussels Sprouts and drizzle them with olive oil, then bake at 385°F until they are golden brown and crispy.

Now for the squash! You’ll need:
1/2 pound of pork sausage
1 acorn squash
1 onion (sliced)
1 bunch of fresh basil leaves
4 cups kale (shredded)
1 egg
1/4 cup grated parmigiano reggiano cheese (or parmesan cheese)

Split, de-seed and place your acorn squash on a cookie sheet and drizzle with a little olive oil. Prebake the squash at 400° for 30 minutes then remove from oven. Set aside to cool.

Cook the pork sausage in a medium skillet until it is about halfway done. Remove from the pan. Then sauté the onion in the fat from the sausage. When the onion is browned/translucent, add the sausage back in with the kale, and wilt the kale in the mixture over low heat. Then add the basil last, and wilt it a little as well. Remove the mixture from the heat, and add the egg and the cheese. Mix until completely incorporated. Then divide the mixture into two parts, and stuff each half of the acorn squash. Then return the squash to the oven (385°) and bake the squash until the stuffing is set and the acorn squash is fully baked.

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here. The Nike Women’s Series is on Facebook here.