Stuffed Squash

 
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This post is dedicated to stuffing the heck out of vegetables. Squash, potatoes, peppers, eggplant-- if you can carve out the middle of it, you can stuff it. And why wouldn't you? It's an edible bowl! That's one more thing you get to eat, and one less thing you have to clean. WINNING. 

My favorite thing to stuff, I'd have to say, is delicata squash. This ovular, yellow cousin of the pumpkin is akin in flavor to butternut squash, and looks sort of like a mini spaghetti squash. Delicata squash is one of the few vegetables that I will enthusiastically claim you do not have season AT ALL in order for it to taste amazing. Simple poke a few holes with a fork or knife and microwave on a plate for 4-6 minutes, cut in half, and de-seed. Or, if you're feeling particularly ballsy in the kitchen, you can crank that oven up to 400F, cut and de-seed the squash first, then place in the oven cut-side-down on a lightly oiled baking tray (aluminum foil optional but highly recommended). Bake for about 20 minutes, but check on it a few times. You know, to make sure it's still there. 

Once your edible tableware is finished, you may want to carve out a little bit more of the center to make a deeper bowl for whatever you want to stuff it with. Might I suggest a mixture of sauteed greens, a whole grain such as quinoa or brown rice, some non-stuffable vegetables like roasted broccoli, peas, carrots, and your preferred source of protein, ie. diced tofu, scrambled eggs, edamame, or shredded chicken. 

Pile on the perfect amount-- not too much, not too little--and take a picture because it's beautiful! Then stuff it up as much as you really want (I won't tell).