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1
Prep squash by scrubbing outside with hot water.
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2
Then slice in half, scrape out seeds and slice each half in half.
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3
Place quaters in a large pot, add enough water to cover squash so they float.
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4
Put on stove, half cover with lid and set on high.
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5
Once boiling turn down slightly and keep lid half on.
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6
To test for doneness use a roasting fork or long knife and stab squash in several places.
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7
If there is no resistance, remove each piece to a colander to cool.
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8
In a large saute pan over medium heat add olive oil.
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9
Once oil ribbons add onions and cook for about 3 minutes.
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10
Turn down heat if onions are splattering oil.
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11
Add peppers and garlic.
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12
Sautee for 2 minutes.
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13
Then add parsley, oregano, chives, salt and pepper.
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14
Saute for about 3 minutes.
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15
While onions and peppers are cooking open a can of garbanzo beans and drain into a large mesh strainer to remove liquid.
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16
Then rinse under cold water.
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17
Let drain.
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18
Once completely drained add beans to onions and peppers, stirring to incorporate to heat beans thoroughly.
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19
Once heated through add diced tomatoes.
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20
Stir very well and turn heat down to medium low.
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21
By now the squash should be cool enough to handle.
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22
If not, use a pot holder to hold squash quarters.
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23
Scrape out squash into a large bowl and break up well with the back of a spoon, or your hands.
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24
Once squash is separated and sauce is hot add squash in large spoonfuls to pan.
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25
Stir carefully to incorporate and heat through.
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26
Add cheese a little at a time stirring after each addition.
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27
For a Vegan dish eliminate the cheese.
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28
When dishing out add more cheese on top with a small amount of fresh basil.
