Vegan Stuffed Squash

Made with veggies from my garden and Mom’s home-made garam masala

Squash stuffed and ready to be put in the oven

I picked up a couple of yellow squash from my garden this morning, and yet more vine-ripened tomatoes. Also a green pepper and cilantro. I decided to make a vegan stuffed squash that I could share with my Mom, who is a vegetarian.

She does eat yogurt on a pretty regular basis and occasionally cooks with ghee, but I don’t like the way the dairy industry treats cows so I’ve been avoiding milk products.

I can get my probiotics from sauerkraut and kombucha instead of yogurt.

I’ve also been eating a lot more veggies these days, because they are full of nutrients that help your body fight cancer. Particularly if you grew them organically in your own garden and harvested them the same day you cook them…

I’d been harvesting a lot of zucchini, tomatoes, peppers, and squashes lately, and wanted to do something different with today’s crop.

This was my harvest from a few weeks back — the tomato had fallen off the plant, so I brought it home, washed it, and let it continue to ripen on the counter

I had never made a stuffed squash before, so I didn’t realize how much work it takes. That’s because there are a lot of little steps.