I have to say, this was really good! I roasted the squash and stuffed it with a mixture of bok choy, roasted chicken, black eyed peas, a bit of brown rice, morel mushrooms, garlic, celery and onion. The best way to eat it is to just pick it up and go for it, like a sandwich. The squash is tender and sweet, carrying the savory filling very well. *Variations could easily include scrambled egg, tomato sauce or a sprinkle of goat cheese, rosemary or sage.
Stuffed Delicata Squash:
*2 organic delicata squash
*1 bunch baby bok choy, chopped
*1/2 small sweet onion, minced
*2 celery ribs, minced
*handful of mushrooms, any variety, chopped
*2 cloves garlic, minced
*1/4 cup cooked brown rice
*1/4 cup cooked black eyed peas
*1/2 cup roasted chicken, shredded
*2 Tbsp raw sunflower seeds
*salt and pepper
*1 Tbsp olive oil
Preheat oven to 350. Cut squash lengthwise and scoop out the seeds (you can roast the seeds separately for a crunchy snack). Place squash on a lined baking sheet, skin side down, drizzle with olive oil, and bake until tender, about 25 minutes.
Meanwhile, saute onion and celery in 1 Tbsp olive oil a heavy skillet over medium heat. Add the bok choy, mushrooms and garlic. Season with salt and pepper. Add the brown rice, black eyed peas and chicken. Season to taste. Add the sunflower seeds. *Here you can add a bit of tomato sauce, or mix in a beaten egg for a variation*. Remove from heat.
Allow the squash to cool slightly before scooping mixture into each half. *You can sprinkle with goat cheese or Parmesan*.
Enjoy this as a main dish, you can eat the skin and all! Works well as a great alternative to sandwiches for lunch.