Ingredients:

1 Kabocha squash

1 bunch of chard or kale leaves

1 small onion (finely chopped)

8 mushrooms

4 cloves garlic

1 cup nuts and/or seeds (try walnuts and sunflower seeds)

rosemary, salt and pepper to taste

olive oil

microgreens

Instructions:

Cut the Kabocha squash in half and scrape out the seeds (This is the hardest part!)

Stuff the kabocha with the chard or kale and onion first and fill 1/2 way. Then add a mix of mushrooms, garlic, nuts, rosemary, salt and pepper and on top of the chard and onion.

Drizzle with olive oil and bake at 400 until squash is soft (40 minutes to 1 hour)

Garnish with a handful of microgreens

A note on kids and mushrooms—My 1-year-old loves mushrooms of all kinds, in all forms, and in large quantities (weird, right?); my 4-year-old does not. Mushrooms are such good medicine that I refuse to give up on them for him. Sometimes, I cut them in fourths and let him pick them out because I know the mushroom broth that’s cooked into the food is still giving him some of their goodness. Other times, my strategy is to chop them into unrecognizable deliciousness and forget to mention there’s mushrooms in the food. For my picky little boy, this has been working lately. Everyday is different, though!