Monday, November 16, 2009

Stuffed Roasted Delicata Squash

Sweet and wonderful! The flavor of the squash nearly out-shines the canned salmon - not fishy at all!

+ hungry and no fresh food on hand save a Delicata squash - just returned from a week-long vacation
+ the dry food-stuff in my cupboards
+ the *Beautiful* roasted Delicata squash recipe from the Eggs on Sunday blog

One squash serves 2. Makes enough stuffing for two large squash halves.

1 Delicata squash - halved and deseeded
Handful of Arame kelp - soaked 15 min
1/2 an onion - chopped
garlic - 1 clove minced
Canned Salmon - 1 can
oregano or other flavorful herb of choice. dried or fresh.
olive oil - extra virgin cold pressed, of course
sea salt
black pepper
red pepper flakes
1/2 cup Couscous - add 3/4 cup boiling water, cover and let sit to aborb
fresh breadcrumbs or crumbled whole grain crackers

Preheat your oven to 350 degrees F. "Drizzle" olive oil onto the open face of the cut squash and coat using brush, finger, or whatever. Sprinkle on sea salt and black pepper. Pop into the oven in a pan. Roast until fork easily inserts into squash flesh, about 40 minutes to an hour.

Meanwhile prepare the filling. Saute the onion and garlic in olive oil. Add the arame. Stir. Add the red pepper flakes. Stir. Add the canned salmon. Stir well. Add the herb. Add the prepared couscous. Stir. Add more red pepper flakes if desired. Keep on low heat until squash is ready.

When squash is ready, add the filling and sprinkle on bread crumbs for texture. Roast for another few minutes - about 15 min. Devour with pleasure.

**Note: it's fun to roast the seeds while your squash is cooking! Combine seeds with with olive oil, to coat. Add a pinch of sea salt. Roast for less than 20 minutes, stirring every 5 to 10 minutes. Yum!**

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