1 Big yellow squash

½ carrot, chopped

½ onion, chopped

1 clove garlic, chopped

½ celery stack, chopped

2 tb peas

½ tea grated ginger

1 ts curry powder

¼ tea fresh chopped chili

Salt and pepper

Cilantro to sprinkle

Method

Cut the tip of the squash and scoop the flesh as much as you can to have more room for stuffing, make some cut inside to help the squash absorb more curry flavor.

Mix all the remain ingredients in a bowl and the stuff the squash put the lid back on top and bake for 2 hours. You can also boil the squash for 8 minute then bake for 1and half hour.

My friend Mariela C. from the Y made this with some of the
Cucumbers and Basil from the parkway