Maren’s Dinner in a Squash

 

 

My neighbor and friend Maren gave me this cool idea of cooking dinner in a squash! I peeked in her oven while she was baking it – being the weirdly food obsessed person I am – it smelled so yummy and looked creative! The idea mulled around in the back of my mind for quite awhile …. then I was super lucky to get added to a recipe email thread, where Jessie from Bites asked her cooking friends to reply all with their fav recipes. One of them was stuffed squash – Perfect! I took some from Maren’s recipe and also from the email thread. Then Andrew found this great step by step on how to cook dinner in a squash. The final product was delicious! We used italian pork sausage, apples, bell peppers, onions, kale … super yum. I can’t wait to make it again.

What You Need

Ingredients
1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash
2 to 3 cups of filling

General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu
1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices (we used a pinch of cinnamon, trader joes 21 seasoning salute, garlic salt)

Instructions

  1. Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
  2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
  3. Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
  4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
  5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
  6. Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.
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