Kuri Squash

With a little bit of leftover chicken, last night’s string beans, and the small kuri squash I’d been letting cure, I made a tasty fast dish flavored with miso and a dash of soy sauce.

First, I cut up the kuri and saved the seeds for planting next spring.
Then I sautéed the kuri until lightly brown and removed from pan.
In same pan, I sautéed the chicken that I had cut into bite-sized pieces.
I then tossed the kuri back into the pan, added 1 T miso, small bits of small julienned ginger, leftover green beans (you can also use or chard or spinach), dash of soy sauce, add enoki (or any kind of) mushrooms.
Heat and stir all.
Serve with rice and a green vegetable.

~ Florence