So I have decided to give in and do this whole 12 Weeks of Winter Squash. Thing. Seeing as how there are fewer than 12 weeks left until Christmas, I really need to step up my game. Pop out recipes the way that Kate Gosselin pops out children.
Not that I have anything against Kate Gosselin. But eight children? Really? REALLY? How are they ever going to afford to send those kids to college? Or feed them once they become ravenous teenagers? Or be good parents at all in any way, shape, or form?
In the days after I got home from the marathon, I kind of flailed around aimlessly in the kitchen. Screaming from the rooftops that I had no food and nothing to eat. That was a lie, obviously.
What I really meant was that nothing appealed to me. So I ate my favorite sandwich from the deli across the street (grilled salmon with spinach, tomatoes, and a yogurt-dill sauce on the best bread ever) for a few days. Until I realized that spending eight dollars on a sandwich was absolutely ridiculous. True, you get an infinite amount of free bread with it (they put these bowls out of focaccia and you can just take as much as you want!!) but I haven’t decided whether that is a positive or a negative. Since I end up eating about 20 pieces while I’m in there and then take a huge paper bag full home with me. And proceed to eat that as well.
Welcome to the wonderful world of carb addiction.
So I was sitting at my computer trying to think of what I could make that wouldn’t require me to either (a) go Le Gourmet or (b) go grocery shopping. When I spied one of the five thousand winter squash that are currently sitting on my window sill.
A quick inventory of my fridge and pantry followed by a quick visit to Recipezaar yielded this recipe for a winter squash stuffed with apples, raisins, and onions, which is then topped with a nice coating of cheddar cheese. Exactly my kind of comfort food.
Stuffed Kabocha with Raisins, Apples, and Cheddar
Serves 2, adapted from Recipezaar
1 medium kabocha squash (or any winter squash really)
1 tbsp butter
2 Granny Smith apples, peeled, cored, and diced
1 onion, chopped
3/4 cups reduced fat cheddar cheese, grated
1/2 cup raisins
2 tbsp brown sugar
1 tsp cinnamon
salt and pepepr, to taste
1. Preheat the oven to 350.
2. Cut the squash in half and remove the seeds. Spray with cooking spray and place face down on a baking sheet. Bake for 30-40 minutes or until fork tender.
3. Meanwhile, in a large skillet, cook the apple and onion with the butter for about 10 minutes or until the apple gets soft. In a large bowl, mix together the apple mix, raisins, brown sugar, cinnamon, cheese, salt and pepper.
4. When the squash is done, remove it from the oven and flip it over. Fill the halves with the apple mixture.
5. Bake for about 15 minutes or until cheese is melted.