remove seeds
cut into smaller dice

in Creuset, cook with broth for 10 minutes, medium-low flame, covered

add
1 pear (small pieces)
4 sweet peppers (thin slices)
fresh oregano

10 minutes

add
2 tomatoes (skin off, seeds out)

continue cooking till squash is soft

prepare the cottage cheese sauce in ‘single-serve’ mixer
2 TBSP cottage cheese
2 TBSP olive oil
1 tea broth paste
adobo
a little milk to make it liquid enough for the mixer to work

add cottage sauce to squash and finish cooking