This recipe is written with instructions for one large squash, which is usually enough for two people but it’s easy enough to multiply everything to feed more people. Plus it’s a great way to use leftovers like cooked chicken, roasted vegetables, and rice. The leftovers can be refrigerated in an airtight container for up to 4 days or frozen for a month, depending on freezing method.
Choose your your squash and fillings such as:
Squash: acorn, delicata, butternut, kabocha, honeynut, carnival, spaghetti or your favorite
Cooked Legumes or grains: wild rice, red or black beans, lentils, quinoa, millet, barley.
Cooked Meat: Roasted chicken, ground turkey, ground sausage, or ground beef.
Sautéed Vegetables: Carrots, mushrooms, zucchini, onions, or bell peppers.
Nuts: Cashews, walnuts, almonds, or pecans.
Fresh or dried herbs: Sage, thyme, parsley, or rosemary.
Spices: Curry, garlic powder, cumin, or chili powder.
Shredded Cheese: Cheddar, parmesan, mozzarella, provolone, or feta.
Note: Use about two to three cups of any of the combined main ingredients. Spices are added to desired combination and taste. Use your imagination! Experiment!
Instructions:
Arrange oven rack in the lower-middle position and preheat to 375°F.
Cut your squash choice in half lengthwise.
Scoop out seeds and set aside on your choice of baking tray, ceramic dish, or cast iron skillet.
Rub inside of squash with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side-down in a baking dish. Either place on parchment paper when using a baking pan or add hot water to fill the a baking dish about 1/4 inch up the side of the dish.
Roast the squash until soft and tender, poke with a fork or knife to check. Roughly 45 mins.
While the squash is roasting, prepare the filling.
Combine leftovers from other meals or cook your choice of filling. To speed up baking process, use ingredients that are either room temperature or hot.
Flip the cooked squash halves so they form bowls.
Stuff the squash halves fully to overflowing. Top with cheese and sprinkle with salt and pepper.
Bake in oven again at 375°F until heated through and cheese is bubbly. Serve immediately.
If you want to save the squash bake for another time, let the squash cool before stuffing it with your ingredients, then store.
The leftovers can be refrigerated in an airtight container for up to 4 days or frozen for a month, depending on freezing method.