Vegetarian Urad Chili Stuffed Delicata Squash

DSC_00051 cup whole urad; soaked in water for at least 4 hours but up to 10

2 delicata squash
olive oil for pan

2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery;  diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed

cheddar cheese to top; optional

Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half  lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.
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