Summer Squash in the Fall

A lady I work with brought in some squash to share, that she had grown in her garden. To be honest, I have never had that much squash at once so I had no idea what to do with it. My Aunt Gail (who is a culinary genius) suggested that instead of cooking the entire squash, I scrape out the seeds and fill it with someone else. TADA!

That's when this vegetarian friendly deliciousness came about. I started by cutting the squash in half long ways, and scraping out the seeds. While the crossaints were cooking in the oven, I had rice cooking in the rice cooker. I filled both sides of the hollowed out squash with rice, mushrooms, tomatoes, green peppers (that I grew all by myself in my little garden!) and topped it off with some chopped up pieces of vegetarian chicken. I seasoned it with pepper and italian seasoning, then covered it in tomato sauce and grated parmesean.

I threw it in the oven (375 degrees) for 20 minutes and - voila! Between just the two of us, we finished one entire half of this giant squash that first night and would have probably eaten the whole thing if we hadn't eaten all those crossaint rolls. :)

Let me tell you what, I was totally looking forward to lunchtime the next day, when I got to eat my leftovers!