1 Frieda’s Kabocha Squash, halved
1 tablespoon olive oil
1/4 cup green onion, sliced
1 clove garlic, minced
2 cups tomatoes, diced
1/4 cup sliced olives
1 tablespoon fresh basil, chopped, or 1 tsp. dried basil, crushed
2 teaspoons fresh oregano, chopped, or 1/2 tsp. dried oregano, crushed
1/4 teaspoon pepper
1/2 cup mozzarella cheese, shredded
Place squash halves, cut side down, in a microwaveable dish with 1/4 cup water. Cover loosely. Microwave on high for 8 to 10 minutes, turning dish a quarter turn every 3 minutes.
Meanwhile, in a skillet, heat oil. Sauté onion and garlic for 2 minutes. Stir in tomatoes, olives, basil, oregano, and pepper; sauté 2 minutes more. Drain mixture well.
When squash is done, scoop out seeds; place cut side up in dish and cut each half in half again. Spoon tomato mixture evenly over quarters of squash; sprinkle cheese over top. Cover loosely; microwave on High (100%) for 1 to 2 minutes, or until cheese is melted.