This is in the Little Work category, but they will think it took a good bit of time to make. We are on a savory kick with our squash recipes this year. This tomato/feta stuffing is one that can fill the cavity of many a squash-maybe not spaghetti, but a lot of others. Tomatoes have gotten a bad rap during the winter months, and for the most part rightfully so, we steer clear of the larger ones that can be mealy and rely on cherry tomatoes that are grown hydroponically or in hot houses. Some are so good you will think they were freshly picked.
- 2 delicata squash, cut in half and seeded
- 8 oz/230g cherry tomatoes, cut in half
- 8 oz/230g feta, crumbled
- 2 oz/60ml extra virgin olive oil
- 1 TBSP harissa
- salt and pepper to taste
Preheat oven to 350°F/176°C
Rinse any loose dirt from skin of squash before cutting.
Remove the stem end.
Slice the squash in half length-wise.
Scoop out the seeds (they may be cleaned and toasted).
Prepare the tomatoes and cheese.
Place in a bowl and coat with olive oil.
Add harissa, salt and pepper.
Fill the cavity of each squash with the tomato/feta mixture.
Please on a lined sheet pan and place in oven.
Cook until the cheese is golden and the squash is soft enough for a fork to go into it easily.
This makes enough for a side dish for 4 people. As a main course, depending on the appetites being satisfied, a whole squash per person might be in order. Cheddar, Gouda and Edam can be used in place of feta. Slightly sautéed onions and mushrooms go nicely in this dish as well. Add cooked sausage or chorizo to make it fit for a carnivore.