Jerk Seasoned Bottle Gourd with Himalayan Red Rice

We were surprisingly low with groceries as I've just not been out shopping for a number of days. My wife had purchased a large light green squash she knows as lokhi, or bottle gourd, Italian edible gourd, or Italian squash, at our farmer's market recently, and I used that as a base of a saute with various herbs, including jerk seasoning. I also served some Himalayan Red Rice that I cooked with a vegan bouilloun cube, and served some chickpeas that my wife had soaked and sprouted.

Dinner was good, but what surprised me is my wife's comment. She loved the squash and said it was much better than she ever remembered her making it when she lived alone and did some cooking.