Solar cooking can be a little frustrating for visual people. No watching the roast brown through the oven door or peeking under the lid to see if the soup is simmering.
Most of the time the only thing you have to look at is a speckled black pot sitting on the leveling tray and the only way you know your food is done is when condensation starts forming on the glass door. But a squash, or a pumpkin, can be used as its own pot if you hollow it out and stuff it and you’ll have something to look at while it’s cooking. Depending on what you fill it with, it can be served as a light lunch or a side dish. The mixture below is reminiscent of Swiss fondue but your imagination is the limit when it comes to fillings.
Solar Baked Stuffed Squash
1 kabocha squash or pumpkin, about 3 pounds
Salt and pepper
4 sliced stale bread, (about 4 oz.), cubed
4 ounces Gruyère cheese, cubed
2 t0 4 cloves garlic, chopped
1/4 cup onion, sliced
About 1/3 cup evaporated milk, heavy cream or, dry white wine
1/8 teaspoon freshly grated nutmeg
Set Global Sun Oven out to preheat.
Cut a cap out of the top of the squash. Clean seeds and strings from the cap and the inside of the squash. Season squash with salt and pepper and put it on a baking pan. Toss the bread, cheese, garlic, and onion in a bowl and pack the mix into the squash. Mix nutmeg with milk and pour enough of it over the filling in the squash until it is nicely moistened. Put the cap in place and bake in Sun Oven until squash is soft and filling is heated through, about 2 hours. To serve spoon filling out, getting some of the squash meat with each scoop.
Serves 2 to 4
Other filling options include cooked rice, cooked spinach or kale, cooked bacon or sausage. Nuts, apples, or pears are good too.
And on a final note, whenever I cook squash in my Sun Oven I always toast the seeds, they take about 40 minutes to cook and make a great mid-morning or mid-afternoon snack. Just coat a baking tray with cooking oil, spread the seeds out on it, spray a little more cooking spray, and sprinkle with salt.