Preheat the oven to 400° F. Halve the squash and scoop out the seeds and
fibers. Place cut side up in a shallow baking dishes and cover tightly with
foil. Bake for 40 to 50 minutes, or until just done but still firm. When cool
enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until
translucent. Add the garlic and continue to sauté until the onion is golden.
Add the squash pieces and all the remaining ingredients except the last 2
and bring to a simmer. Simmer gently, covered, until all the vegetables are
tender, about 20 to 25 minutes. Season to taste with salt and pepper.
The stew will taste even better if you let it stand for 1 to 2 hours before
serving, then heat through as needed. Just before serving, stir in the
cilantro, if desired. The stew should be thick and very moist but not soupy;
add additional stock or water if needed. Serve in shallow bowls with
big hunks of crusty bread.
