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Prep
Difficulty
Easy
Time
Estimate
1 hour
This a great lunch to take as leftovers of each! But, if making at one time, here are the steps:
1. Preheat the oven and start shredding and preparing the squash bake. Shred the cheese, set aside.
2. As soon as it is in the oven, start the chili. Simmer the chili until the squash bake is done and ready to serve.
3. Add the cheese to the squash and finish baking.
4. Store in the same warm thermos container to take on the go.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.
