Stuffed Squash

We don't make monkey macaroni because, since his mission, Garth has developed a slight intolerance to cheese.

Well, this week I made some easy stuff like pizza, and cashew fried rice, and veggie pot pie-but I tried one new recipe that was not bad. Sorry no pic, it is actually probably more beautiful than delicious but only by a little. You need:

• 1 squash (acorn is probably the most delicious, but this time I used delicata, which was not as good)
• 2 Tbsp olive oil
  
• 1 small onion chopped finely
• 2 carrots grated
• 1 cup broccoli chopped finely
• 3/4 cup corn or chopped bell pepper
• some garlic salt
• a tiny bit of cayenne
• some other spices I threw in, whatever is lying around
  
• 2 Tbsp butter
  

Heat the oven to 400 degrees. Boil the whole squash for 15 minutes while you chop the other veggies. Fry the onions in the oil until they are soft. Sautee the rest of the veggies and spices with the onions for 5 minutes while you cut the squash in half and scoop out the seeds. Smear one tablespoon of butter on the inside of each squash half. Transfer the veggie sautee to the buttered squash cups and bake for about an hour. The top veggies should be kind of crispy and the squash flesh should be really soft (you can check with a fork or toothpick).

I really had low expectations for this recipe but it was surprisingly good and it would have been very easy without a baby. Anyway, it seems like people don't eat a lot of squash nowdays anyway so it is good for variety, and it is pretty cheap. Plus you can clean the seeds and roast them later. (Or you can boil a squash, peel and mash it with some butter and brown sugar, kind of like mashed potatoes- that's another of my favorite ways to eat squash.) See you all later!