A Mediterranean "twist" to STUFFED BUTTERNUT SQUASH

I just tried this recipe for the first time. In a hunt to find delicious GLVC (gluten/lactose/corn free & vegan), I stumbled across this recipe. I put a "twist" on it to make it more appealing to my palate. As many know the biggest problem with this life style is it's lack of taste. Despite the limitations of a GLVC lifestyle, one can still enjoy the spice of life "variety".
**Whenever you see a "twist" it means that I adjusted the recipe and used that instead of the original ingredients.**

A "Mediterranean" twist to Stuffed Butternut Squash
(serves 4 to 6)


1 large butternut squash (about 2 lbs.)
1 tbsp. olive oil -- "twist" **1 tbsp. Avocado oil**
1 large, well-washed leek or onion, chopped
1/3 c. chopped carrots
1 small zucchini, chopped
1/2c. halved cleaned, stemmed mushrooms -- "twist" **Use a medley of mushrooms types**
1/2 c. fresh or roasted red bell peppers -- "twist" **Grilled Piquillo Peppers**
1/4 c. chopped sun-dried tomatoes -- "twist" **Marinated Sun-dried tomatoes w/ capers**
1/3c. chopped walnuts or (whole) pine nuts -- "twist" **Candid walnuts**
3 cloves garlic, chopped finely
8-9 kalamata olives, pitted and cut in half -- "twist" **Also include Castelvetrano Olives**
1-2 tbsp. capers (optional) -- "twist" **They are in the tomatoes already**
1/4 c. cooked rice (optional) -- "twist" **Red Quinoa cooked in veggie stock**
1/4 c. red or white wine
1/4 c. chopped fresh parsley
1-2 tbsp. chopped fresh basil, or 1 tbsp. dried
"twist" CRAISINS
Kosher Salt
Freshly ground black pepper

• Pre-heat the oven to 400 degrees (F). Cut the ends of the squash and slice in half lengthwise. Scoop out and discard the seeds, then prick the squash all over with a fork (outside, not inside of squash). Drizzle a little olive oil on the cut side of the squash and place cut side down on a jelly-roll pan or any large baking dish with low sides. Pour a little water into the bottom of the pan. Roast until tender, 35 to 45 minutes.
• In the meantime, heat a large skillet over medium-high heat and pour in the olive oil. When it is hot, add the chopped leek and saute for a few minutes, until soft. Add the chopped carrots, zucchini, mushrooms, and bell peppers, and continue to saute for 4 to 5 minutes. Add the sun-dried tomatoes, walnuts, and garlic, and continue to cook 1 to 2 minutes. Add the olives, capers, rice, and wine, and simmer for 3 to 4 minutes.
• When the squash is soft, remove from the oven and let cool. Make a lengthwise slit (not all the way through the skin) down the cut side center of each half and scoop out the squash along this center slit, making a groove for the sauteed veggies. Cut the removed squash into bit size chunks and add to the veggie mixture. Stir in parsley and basil (and CRAISINS) and add pepper and salt to taste. Stuff mixture into both halves of the squash and place back on the baking sheet. Lower oven temp. to 350 degrees (F) and bake for 15 to 30 minutes, or until heated through.