Stuffed winter squash

Adapted from
http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html

Ingredients:
Small squash like kabocha acorn
olive oil
salt pepper

Filling:
handful frozen corn
1 diced poblano pepper
1 small red onion diced
salt pepper
1 table spoon oil

1 energ-egg or regular egg
1/2 cup milk
1/3 cup white cheddar

Method:
Squash:

Preheat the oven to 375F degrees
Rub the orange flesh of the squash with the oil.Cut a slice at botton so it can stand. Place cut side up on a baking sheet. bake for 20 - 30 minutes or until the squash starts to get tender
Filling:
For filling saute all veggies with salt pepper when soft.
make 1 energ-egg mix with milk well.
Add milk mixture to veggies mix well. Switch off
Stuff squash with mixture.
Bake for 20 minutes.
Top with cheese broil for 1 min or 2.

Israel sheraton vegetable stew

Ingredients:

2 Russet potato peeled and cut into wedges

2 zucchini cut into half moons

1-2 bell peppers

1 tablespoon capers

1 vegetable bouillon broth cube

cayenne/red chilli powder to taste

1/2 cauliflower

2 carrots sliced

1 sliced onion

2-3 tablespoon tomato paste

fragrant olive oil

heat oil

add onions cayenne saute

add potatoes, carrots, add 1 cup water, salt, veggie boullion

once half tender add zucchini, capers, cauliflower and tomato paste

close and let them stew for 10 minutes in slim flame