Lunchtime veggie surprise
March 31st, 2009 by Kristi Stephens

I have been a life-long squash hater. Butternut, acorn, spaghetti, you name it… I don’t like it. My parents fought the good fight to teach their children the beauty of squash, but it never quite broke through to me.
That’s why I have been thrilled to find some ways to serve my family nutritious (and affordable!) squash in ways that even I can appreciate. This is our version of the “grilled cheese sandwiches” from Jessica Seinfeld’s Deceptively Delicious
. I like my way better. ;)
Mix equal parts butternut squash puree (which I already have in my freezer from making baby food) and shredded cheese – today I used half cheddar and half mozzerella; use whatever you have/ like! I also like to add 1/4-1/2 tsp Brady’s Street Cheese Sprinkle from Penzey’s – SO good! If you don’t have that, you will want some kind of seasoning; garlic powder and salt would work well.
Spread this filling on whole wheat bread and make your sandwiches. Heat 1 Tbsp olive oil in a nonstick skillet until hot; add the sandwiches and brown like you normally would do for grilled cheese.
We followed up our lunch with some blueberry bars (with lots of spinach!) that we made from Deceptively Delicious
, also – you can find the recipe here. Her recipe calls for 1 cup of blueberry preserves, but I didn’t have that. I just blended the spinach together with 1 cu washed frozen blueberries and about 1/4 cu sugar. It worked just fine. You honestly cannot taste the spinach!
I love the fact that our lunch didn’t just taste better than weekday-at-home lunches usually do, but it was also full of wholesome fruits, vegetables, whole grains, and healthy fats. And my kids just thought they were having grilled cheese and dessert. ;)
One note about Deceptively Delicious – I have enjoyed having this book as inspiration more than for actual recipes. I tweak them a LOT. She always calls for “trans-fat-free soft tub margarine spread” instead of butter, but I prefer using “real” foods instead of factory altered ones, so I opt for butter. Many of the recipes turn out with a funky texture – the macaroni and cheese is rather thick and gluey, so I add quite a bit of milk and omit the cream cheese; the sweet potato pancakes end up too thin and almost crunchy, so I up the flour and omit the extra oil added to the previously greased pan. You get the picture – just plan to experiment before settling on your own way to make these things if you get the book!
What healthy lunch ideas work for you? I always like to get new ideas!
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