• olive oil
• 1 large butternut squash
• about 3 small red onions (diced)
• 2 green bell peppers (either diced or in strips)
• about 2 large carrots (either diced or in strips)…i used about 5 smallish carrots
• 2 to 3 garlic cloves (crushed)
• 1 14.5 oz can tomatoes diced
• 2 cups chunky tomato sauce
• veggie meatballs or veggie chik’n
• rice (cooked about 2.5 to 3 cups)
• approx 1 tsp Thyme
• 3 bay leaves
• approx 1/8 tsp cayenne pepper
• approx 1/2 tsp salt (this is by taste)

Steps

Squash

1. Preheat oven to 450 degrees
2. Clean and cut squash lengthwise and remove the seeds (you should now have two halves that resemble boats)
3. In a glass/pyrex dish lightly coat the bottom with olive oil and then place the halves in the dish(es) cut side down. Cook for 35min (then reduce the temp to 350 degrees and cook for another 10 minutes)

Cacciatore

1. over medium heat in a pot with a bit of olive oil cook onions and garlic until they are somewhat see thru
2. add carrots and green peppers continue cooking for about 3 to 5 minutes
3. add tomatoes and tomato sauce and mix together
4. when this comes to a boil add all spices remember salt is optional
5. lower the heat a bit and let simmer for 20-25 minutes
6. add veggie meatballs or veggie chik’n
7. continue to simmer for 10 minutes

There are multiple ways to serve this. In the picture, the rice was added to the Cacciatore and placed in the Butternut Squash Half. You can put the Cacciatore on top of the rice….without the Butternut Squash….