We second that -- especially in such a vibrant, flavorful concoction. First, the squash is roasted on its own. In the meantime, you cook the stuffing on the stove, a spicy cumin-cayenne scented rice with black beans, peppers and queso fresco. Once the squash is softened, you toss in the stuffing and throw it all back into the oven for ten minutes to allow the flavors to meld together, a roasted richness permeating the entire dish.
And to prove you can never get enough of a good thing, Kitchen Illiterate has also bestowed upon us a Spaghetti Squash with Swiss and Pancetta Bechamel, a White Bean and Sausage Stuffed Delicata Squash and a Southwestern Style Stuffed Acorn Squash. So get creative this Thanksgiving -- and don't worry about washing those fussy serving bowls!
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