Stuffed Squash

A generous soul at work has been bringing vegetables to share; sweet cherry tomatoes, a giant zucchini, and an absolutely beautiful round/star-shaped yellow squash with green at the top and bottom. The nearest I can come to an identification is pattypan, but this is huge. A flying saucer of beautiful squash. So I stuffed and baked it.

Baked Squash

Hollow out squash according to whatever type and shape it is. Stuff and bake about 400 degrees about an hour until tender.

Filling:

brown rice [one cup dry, cooked]
black beans, [one can, cooked]
corn [one-pound bag, frozen, thawed]
tomatillos [about 3, peeled and diced]
serrano peppers [about 2, chopped]
Crimini mushrooms [about 3, chopped]
chopped walnuts [half a cup]
sunflower seeds [half a cup]
cumin [one teaspoon]
dill [one teaspoon]
salt to taste

Here's the kicker: it only takes about a cup of filling for a squash, maybe a little more. And when I make the filling, I end up with about a quart.

Phase Two: Baked Filling

Take leftover filling, which is most of it, and stir in two or three eggs, place in ceramic baking dish. Sprinkle over with about 1/2 to 1 cup cheese, and bake alongside the squash but for about half an hour.