Do you want to cut back on all meat, including seafood? You don't specify.
Here's a recipe I created that can be tailored to your preferences.
Ingredients- 4 or 5 patty pan squash, yellow
- 6 tablespoons olive oil
- Wild rice (and/or brown rice, if you prefer)
- 1 cup marinara
- 1 pound large scallops (or prawns, if you prefer)
- 2 tablespoons crushed ginger, Gourmet Garden brand
- 1 tablespoon crushed lemon grass, Gourmet Garden brand
- Kretschmer brand toasted wheat germ
Cook the wild rice, cover & let sit.
Dice squash & put in a large saute or frying pan with a lid. Salt & pepper. Add olive oil & on low to medium heat, slowly caramelize squash, stirring frequently but keep cover on to maintain moisture.
Add crushed ginger & lemon grass & continue caramelizing. After a few minutes, add scallops. Cover again & turn to low heat. Let cook approx. 5 minutes. Stir, if needed.
When scallops have almost completely cooked (should be slightly browned on outside), add marinara & wheat germ (sprinkle). Cover again & let warm through on very low heat for approx. 3 minutes.
Dish up wild rice (or brown rice) on large serving plate, & scoop scallop & marinara & squash goop -- well caramelized -- onto the rice. Add a sprig of thyme to promote greenery on the plate. Enjoy!
