OK, so I accidentally made what I think may be the yummiest thing I’ve ever made. (No pictures, alas, because it didn’t turn out all that presentable.)
Writing this down for future reference. This recipe is more “what I would do next time” rather than “what I did this time,” because the truth is, this time I opened the fridge and went, “Ooh, I’ll try this!” about 3 times, and roasted the squash very poorly.
Phase one — Prepare the stuffing. Use any combination of lentils, seven-grain rice mix, onions, garlic and vegetables (i.e. broccoli). Cover with the required level of water and some soy sauce or marinade. Cook on the stove-top or in the oven. (This is a hybrid of a mejeddrah recipe and my oven-made chicken rice recipe.)
Phase two — Prepare the squash. Poke ventilation holes in the outside skin; make some cuts and slip a bit of butter in cracks. Place in a glass dish, flat side face down, and roast at 400F. Move the rack to the middle, perhaps.
Phase three — Assemble. Mix the stuffing with some diced shitake mushrooms and toasted sesame oil. Place in the squash cavity, flat side up. Give it another couple minutes in the oven.
And then, try not to burn your tongue when you inevitably eat it impatiently.
If I substitute stuff for butter and chicken stock, I probably could have made this vegan too, and possibly have used quinoa instead of rice, and added walnuts in the stuffing. Shitakes and the sesame oil are like long-lost best friends. How have I not put you together before today?
