Golden-Glow Stuffed Squash (FVSC p. 154)

Despite the fact that this blog was conceived and initiated as a repository for the memorable moments that we encounter as we slice, chop, and broil our merry way through the "Veganomicon", it so happened that the existence of a plump and tempting kabocha in our pantry, in combination with a recipe in another cookbook, "Fresh from the Vegetarian Slow Cooker" (hereafter FVSC), conspired to displace "Veganomicon" from our very first entry.  However, given that the recipe is itself entirely vegan, we don't really feel the entry to be any more out of place than a kabocha is in North America.

This luscious recipe is meant for the hungry vegetable lover who wants the contented company  of quiet comfort food but doesn't require the shoulder-slapping heartiness of a bowl of (vegetarian) chili.  After following the recipe as-written in FVSC, we noticed the following: First, the well-cooked texture of the rice and kabocha are a good match for the well-rounded flavor, but it would be easy to overcook this: We found that while the (white) rice was (accidentally) slightly undercooked when it went into the Kabocha, it came out nearly (but not quite) overcooked.  We recommend erring on the side of undercooking the rice and/or using a heartier variety such as brown rice or wild rice.  In addition, the texture could be reinforced and the flavor enriched through the addition of lightly roasted, slivered almonds,  (although not too much; maybe 1/4-1/3 cup).  Second, while the potential for blandness in this batch of ingredients is largely averted by the pleasant combination of parsley, sage, and thyme, it doesn't hurt to use a slightly heavy hand with both the spices and the salt.  Finally, the most difficult part of this dish is serving it: our initial attempts to scoop it out of the cooker with a large spoon resulted in puncturing the delicate kabocha, which had grown too soft during the cooking to be handled in this way.  Sadly, this rendered our finished product somewhat less photogenic.  We recommend the double-flip serving technique: Place a plate on the cooker, then flip the kabocha onto it.  If necessary, flip again, although don't do this second flip if it can be avoided.