This dish combines the central valley of California grown fresh squash with sweetest flavor, and self-planted red peppers, jalapeno and black beans. All these fresh ingredients make this dish an astonishing entree for kids who are in thirst of health and nutrition.


Central Valley Harvest Bake


Ingredients:<serves for 6>

Red cooked quinoa 1 1/2 tablespoons
Raw cubed squash 1 1/4 lbs
Raw diced onions 2 1/2 tablespoons
Chopped red pepper 1 1/2 tablespoons
Jalapeno pepper 1 3/4 teaspoons
Apple sauce 5 tablespoons
Canned, rinsed and drained black beans 5 tablespoons
Fresh oregano 3 1/2 teaspoons
Salt 1/8 teaspoon
Granola 1/4 cup
Olive oil 1 3/4 teaspoons
Squeezed lemon juice 2 tablespoons


1.Stir-fry cubed squash in olive oil, and put it into the oven, bake for 30 minutes at 350F. Wash clean and dice onions, red peppers and jalapeno. Put them into a mixing bowl and whisk with olive oil. Spread veggies onto a sheet pan which is covered with a pan liner paper. Put them into oven for at least 10 minutes at 350F. Make sure not to over roasted
2.Prepare the quinoa in line with the package directions
3.Take out a large bowl, mix squash, fresh oregano, black beans, red quinoa together
4.Add lemon juice, salt and apple sauce and mix well
5.Put roasted onions, jalapeno and pepper in and mix well
6.Spread all the ingredients in baking dish, gently mix them, use a 6×6 baking dish
7.Spread granola in average on the top of the veggies
8.Bake in oven for at least 30 minutes at 350F, until granola is turning to a light brown color
9.Dish up