| How To Cook: |
|
|
1. Cut the squash in half and remove the seeds. Brush with the olive oil and bake, uncovered, at 325° for 1½ hours, or until very tender. You want the pulp to brown a bit.
|
2. Allow to cool and dig out the pulp with a metal soup spoon. Discard the skins.
|
3. Place the meat in a mixing bowl and add the remaining ingredients, except the garnishes.
|
4. Mix well with a wooden spoon. Place on a plate and top with the garnishes.
|
5. This is best served with pita bread or French or Italian bread.
|
