Stuffed squash is one of my favorite lunches. I really don’t follow a recipe when I make it. I just go with whatever leftovers I have in my fridge. It comes out different ever time. Today’s combo was surprisingly good.
Chili Stuffed Squash
1 tablespoon olive oil
1 medium Kabocha squash
1/2 can (14-ounce) vegetarian chili
1/2 can (14-ounce) diced tomatoes with green chiles with juices
1/2 packet (3-ounce) tempeh, crumbled
1/4 cup frozen corn kernels
2 cloves garlic, minced
5 tablespoons orzo shaped pasta
1/4 cup water
Set Sun Oven out to preheat.
Cut off the top of the squash to make a lid. Scrape out and discard the seeds. Rub the inside of the squash with the olive oil, season with salt. Place the squash in a pot, set aside. In a large bowl combine the chili, diced tomatoes, tempeh, corn, garlic, and pasta. Spoon the mixture into the prepared squash. Pour in the water. Cover with the top part of the squash. Cook in the Sun Oven until tender, 1 1/2 to 2 hours. Use a large spoon to scoop filling and squash onto plates.
Makes 4 servings.