Servings: 2

1 tbsp extra virgin olive oil 1 tbsp extra virgin olive oil
1 cup baby bella mushrooms 1 cup baby bella mushrooms
1 cup butternut squash, finely diced 1 cup butternut squash, finely diced
⅓ cup red onion, finely diced ⅓ cup red onion, finely diced
2¾ cups low-sodium vegetable broth or water 2¾ cups low-sodium vegetable broth or water
6 large sun dried tomato halves (not oil packed), finely chopped(do not rehydrate) 6 large sun dried tomato halves (not oil packed), finely chopped(do not rehydrate)
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
1 cup old fashioned whole grain rolled oats 1 cup old fashioned whole grain rolled oats
4 cups pacled fresh red chard, chopped 4 cups pacled fresh red chard, chopped
1 tsp grated lemon zest 1 tsp grated lemon zest

Heat olive oil in avlarge nonstick skillet over medium hest.
Add squash, mushrooms, and onion. Cook while stirring for about 10 minutes or until squash is cooked through snd mushrooms are fully softened. Set aside.
In a large saucepan, bring broth, sun dried tomatoes, salt and pepper to a boil over high heat.
Reduce heat to a medium and add oats are fully cooked, about 5 minutes.
Add chard and cook while stirring until the leaves are fully wilted, about 1 minute.
Remove from heat and stir in lemon zest.
Transfer to bowls and garnish with additional lemon zest if desired.