Ever since I’ve been sending Mark off with a packed lunch I’ve fallen into the bad habit of not thinking about my own lunch until I’m so hungry I just raid the refrigerator. So I picked up this gold nugget squash because I liked the one-serving size and the color; and because they didn’t have any baking pumpkins. I’d never heard of this particular variety but I’ll be heading back to the store for more. It’s perfect for stuffing with what ever you may have on hand and if you get it in the Sun Oven as soon as the sun’s out it will be ready in time for lunch. It’s skin is very tough, which makes it difficult to cut the top off but it’s worth the effort because, unlike other varieties, it retains its form when the flesh is cooked and becomes a natural, disposable serving bowl.
Today I filled mine with tomatoes, goat cheese, garlic, fresh basil, and ancini di pepe (a type of pasta). It was a fun, tasty, and filling lunch and couldn’t have been easier to prepare. Just cut a thin piece off the bottom of the squash so it will stand upright, cut the top off, scoop out the seeds and strings, rub the inside with oil and season with salt, toss the fill ingredients together and stuff them into the squash. Put the top back on, place the squash on a baking pan and cook it in the Sun Oven until the flesh is soft. By using whatever’s on hand you could have a different lunch every day.