A lovely, refreshing Saturday side dish.
– squash (any type)
– 3 cloves garlic, diced
– 1 inch chunk fresh garlic, dice
– juice of 1/2 lemon
– 1/4 tsp sea salt
– juice of 1 lime
– 1 medium red onion, diced
– 1 tsp salt
– 1/4 cup olive oil
Cut the tops off of the squash and de-seed them, carving out the inside of all the “flesh”.
Salt the inside of each squash.
Place the squash on aluminum foil.
To prepare the inside, keep in mind that this isn’t meant to be a stuffing, it is only meant to accent the squash, giving it a little extra flavor and tang. Volume isn’t key here.
First finely dice the garlic cloves with some salt to help break it down to a mash.
Take a 1 inch nob of ginger, squeeze on it half a lemon and a dash of salt, and dice to a mash.
Next to the mix comes the lime. Squeeze the juice atop the garlic and ginger.
Dice the onion, and toss it into the rest of the mixture.
Next, put an even amount of the red onion mixture into each squash. Pour the remaining juice evenly into each as well.
Drizzle evenly with olive oil.
Close the lids and pop into the oven at 450 degrees for 20-30 minutes, or until soft on the inside and the skin crispy.
The result is absolutely refreshing! When you cut into it, the red onion insides releases like a sauce. The soft squash melts in the mouth and the red onion gives the dish depth with a kick of lime overtone. It’s a light delight.