I'm making up for lost time.  It's been a while since I've posted two savoury recipes in a row.  But here it is... number two.


Speaking of number two, let me tell you all a little bit about my third half marathon experience that happened last Sunday.
You see, the night before we had dinner guests which in retrospect might not have been the greatest of ideas but hindsight is always 20/20.  I made this squash stuff.  I also made the baked beans and sweet potatoes in my previous post.  I also made some asian vegetables (remember my Hoisin Sauce fetish of late???)  I was pretty hungry and I also knew that I would be doing this big run the next day.  So I decided to really let myself tuck in.  I ate a lot.  A lot of baked beans.  And squash... which is delicious by the way. Like so good that I had seconds.
I didn't have a good night after that though.  I stayed up too late (I didn't drink too much this time though... learning my lesson there at least).  Kid #2 got up twice during the night.  And I felt awful.  Like I had basically given myself a baked bean enema.  So not cool.
When I got up the next morning... race day... I didn't even feel like eating.  I did though.  I ate two eggs.  Not bad at all.  I also drank my favourite cider vinegar and honey concoction.  I drank too much of it though.  I felt so bad and I thought it would help.
I pee'd a lot before leaving for the race but by the time I got there I had to again.  Well, there was just nowhere to go.  I determined to get through the race fast.  Which I did... for the first 16 km.  But then I really needed to pee.  There were only 3 cans at the place where I stopped... and there was a line-up.  Oh Jeez.  I waited about 4 minutes (maybe more... I was in distress at that point and was having trouble keeping clear).  4 minutes is a long time in a race.  A LONG time.  I really pushed it again after that but I was angry with myself and then I started to feel kinda sick (from pushing it probably) and then I couldn't go on... I hit a wall at about 18 k.  Fortunately, at about 20 k (remember the race is only 21 k) my BFF KT was waiting at the side of the course and was cheering me on.  - How blessed am I?  She was also waiting at the 4k and 6 k mark as well.  THE BEST - If she hadn't been there I just might have walked the rest of the way... or walked straight to the subway station and gone home, who knows.  At the end of the day even though I lost all that time I came in at 2hrs 3 min.  I really wanted to crack the 2 hr mark and I would have if I'd been smarter, if my head had been clearer and if I hadn't been up all night dealing with the baked bean enema.  I'm focussed on keeping going though - next one in May.


Eat this squash.  Squash is good for you and delicata squash is so pretty and the skin is so tender that you can eat everything skin included.  I like the sweetness of the squash being offset by the savouriness of the filling.  It works for me.
The moral of this post... if you are running for an extended period of time (say longer than 10 minutes) then you might want to hold off just a bit on the baked beans, or any beans really and also not drink too much an hour before you start running.  Live and learn and pass it on.


Stuffed Squash
serves about 6

4 squash (I used acorn and delicata) cut in half and de-seeded
butter

4 cups cooked rice (could be brown or white - or even another grain)
4 med pork sausage (I used honey/garlic), casings removed
1 med onion, diced
2 lg cloves garlic, minced
1 1/2 tbsp bouillion (about 1 cube)
dash of Worcestershire Sauce
1/8 cup each parsley and chive
2 tsp salt (or to taste)
1 med carrot shredded
1 small green pepper diced
1/2 cup cheddar cheese shredded (plus a little extra for the top of each squash)
1/3 cup parmesan cheese shredded

Preheat oven to 400 degrees F.
Place the squash cut side up on a baking sheet.  Slather each piece with some butter.  Bake for about 20 minutes uncovered.
Meanwhile,
Heat a large pot or dutch oven over medium heat.
Add in some oil (of your choice) and throw in the onion, garlic, green pepper and shredded carrot.  Cook until the onion is just becoming golden (about 5 - 7 minutes).  Add in the sausage and cook until the sausage isn't clumped together anymore.
Add in the bouillon, Worcestershire, parsley, chives and salt.  Mix well.  Add in the cooked rice and stir to combine.  Check the taste and adjust as necessary.  Add in the cheddar and parmesan and mix well.
Fill each squash half with the rice/sausage mixture until it's a little more than filled (I like mine piled just a bit).  Sprinkle some remaining cheddar on the top of each one.
Bake for another 20 minutes.
Remove and cool for about 5 minutes.
Serve.