Recipes
Second course
Roast
Stuffed eight-ball squash with roasted red pepper sauce

Stuffed eight-ball squash with roasted red pepper sauce

Roast

Roasting

I created this hearty vegetarian entree for my meat-and-potatoes man using cute round "eight-ball" squash I discovered at the farmers' market. He loved it, and didn't miss the meat at all -- of course it didn't hurt that I spiced up the stuffing with a little New Mexican red chili powder (he's a native of New Mexico and a self-professed chili addict). A vibrant roasted red pepper sauce acts as a great complement to the savory squash. Though I used round squash here, any variety of summer squash will do, as long as it's large enough to hollow out and stuff. And if you're not in a pepper-roasting mood, jarred peppers (pre-roasted and skinned) will make a great sauce, too.