After cutting the squash in half and scooping out the seeds, I pre-baked the squash till it was soft. During that time I put some veggies (carrots, broccoli and leek) & fresh herbs (rosemary, sage and dill) in my blender to get it finely chopped. I mixed that yummy stuff with some cooked brown rice.
While the rice stuffing was marinating I cooked some chickpeas to make a thick sauce with for a good topping on the stuffed squash.
Without cleaning the fresh veggie mix residue from the blender I added the chickpeas in with extra fresh dill and rosemary and blended till ultra creamy. Afterwards I added olive oil to the chickpea sauce... just cause I love olive oil on everything. :)
I then stuffed the squash as much as I could with the "dirty rice" mix baked it on 350 in the toaster oven, until the rice was brown and crispy on the outside.
Topped with the chickpea cream and MmmmmmMmMmmmm. YAY!
While eating all that up I cooked down cranberries & an apple with an ume plum for about 3 hours. I would suggest adding maple syrup or rice syrup to this mix & to place in the blender after because the skins of the cranberries are not easy to chew. (You can also peel them, but blending would be much easier.) Apples don't need to be peeled and if you cook them alone they don't require any blending.