This little side dish came about accidentally. The husband brought home a winter squash from one of his gardens. But it's summer, and who wants to think about winter in August? So I ignored his winter squash. Then, I ignored it some more. Finally, I felt bad for it, and decided it wasn't this poor squash's fault it was born in the wrong season. It was really the husband's fault for planting the seeds at the wrong time. I chose to make peace.
Looking around the fridge, and an idea popped into my head. Why not stuff this squash with summer vegetables, to lighten things up? We had a variety of grilled vegetables left over from the day before -- bell peppers, eggplant and zucchini. I chopped everything up into little cubes, mixed it together, adding salt and peppers, and added my vegetables into the pre-baked winter squash halves. I baked the stuffed squash for an additional 15 minutes, sprinkling Parmesan cheese on top during the last five minutes. I also added some fresh parsley on top, for extra freshness.
Pretty simple. Pretty tasty. And very pretty to look at.
|First, cut your squash in half, remove the seeds, brush the inside with olive oil or butter, season with salt and pepper, and bake for 30 or so minutes, removing occasionally to brush some more.|
|Add stuffing when the squash in almost done, after 30 minutes or so. Then bake an additional 15 minutes. If desired, sprinkle with cheese the last 5 minutes of baking.|