This recipe was inspired by the Broccoli Raab Salad in Veg. Times. It is a surprisingly filling meal.
Serves: 2-4 (depending on how much you each eat!)
1 kabucha squash
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)