1/2 baked butternut squash - normal size
3 oz cheddar, Monterrey Jack, or Pepper Jack cheese
4 -5 small zucchinis. circumference the same as maybe a half dollar
- Boil pasta and let drain. I always add the rice pasta to the cold unboiling water to give it a head start, I find it usually increases my perfect soft al dente pasta or to your liking. Otherwise the pasta stays starchy and firm in the middle too long.
- Saute the zucchini until tender but still firm. I used canola oil to saute then added some of the pasta water to the frying pan to help steam the zucchini.
- Be sure the baked squash is cut in 1 inch cubes or country style broken apart to bite sized pieces. I am using half a squash from my previous dish.
- with the zucchini softened and almost ready to serve, top with butternut squash squares, 1/4 inch chuncks or rectangle chunks of cheese.
- Put a lid back on for it to steam all vegetables for a bit longer in the pasta broth, while the cheese sweats and melts.
- Can be served in the frying pan for adults, or cut with a spatula and served in stew bowls.
- Top with Italian seasonings, capers, green olives, grated Parmesan cheese, or even Romano cheese.
If you are looking to make this dish with added meat, you may add a can of tunafish at the end of number 5.