As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.
Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.
Here’s how I prepared mine today.
Sun Oven Stuffed Squash
2 golden nugget squash
1 tablespoon olive oil
3 tablespoons dry couscous
2 tablespoons crumbled feta cheese
1/4 cup chickpeas
1 small tomato, seeded and diced
4 leaves fresh basil, torn into pieces
Set Sun Oven out to preheat. Place a rack in a baking pan.
Cut the tops off the squash. Dig out and discard the seeds. Rub the inside of the squash with the olive oil. Toss together the remaining ingredients (couscous through salt) in a medium bowl. Add enough water to just moisten, about 2 tablespoons. Spoon the mixture into the hollowed out squash. Cover with the tops. Set the squash on the rack in the baking pan. Bake until the flesh is soft and the filling is cooked, about 1 hour. Serve warm.
Makes 2 servings.