- 2 baseball-size squash  (chopped large)
- 1 clove garlic (chopped fine)
- 1 cup of Quaker oats
- 3 medium-sized mushrooms (Button or Baby Portabellas) – chopped small
- 1 Jalapeno pepper (chopped fine)
- 1/2 cup tomato (chopped small)
- 1/2 cup cucumber (chopped small)
- Salt/Pepper to taste

Prep time: 10 mins
Cook time: 30 mins
Serves: 3-4 people

1. Start by steaming the squash until it’s tender, about 10 minutes.

2. Once the squash is tender, mash it in a bowl with a potato masher until it’s broken down.

3. Add the garlic, mushrooms, pepper, and oatmeal. Stir until thoroughly mixed. The Jalapeno pepper will give the dish some heat, so depending on how hot you want it to taste, you can use a whole pepper, half, or just leave it out altogether. Remember, including the membrane and seeds will make the dish hotter. I used a whole pepper without the membrane/seeds for a nice heat, but not overwhelming.

4. Put mixture in a casserole dish, bake at 350° for 30 mins.

To serve, scoop a large spoonful on a plate and top it with the chopped tomato and cucumber. When you eat it, be sure to get a bit of tomato and cucumber with each bite. The taste and crunch go well together.

I think this is also a good base recipe to make your own creations. Add whatever you want and see how it comes out. Let me know the outcome.

Enjoy!

Three layers of chips with two cheeses and chicken between each layer.

Topped with a cheesy sauce of Monterey Jack, cheddar, onion, jalapenos, cumin, chili powder, and cayenne.

On top of that, two salsas…

Charred Tomatillo Salsa made with tomatillos, sweet onion, jalapeno, cilantro, mint, and fresh-squeezed lime juice.

Black Bean and Cherry Tomato Salsa made with cherry tomatoes, black beans, cilantro, and lime juice.

They were fantastic!