I am 3 years post-op RNY gastric bypass surgery. Before surgery, I really loved food and it was difficult after surgery. Because post-op I really hated food. But now that I am 3 years post-op, my tastes have begun to return. So my wife made me "Sausage and Apple Stuffed Shishigatani Squash" and it was magnificent.

She used a recipe for Sausage and Apple Stuffed Acorn Squash substituting Shishigatani for Acorn Squash. pumpkin which was developed in the Bunka era of the Edo period (1804-1818) by Japanese monks. This is one of the rarest and most historic varieties. The fruit is ribbed, warty and uniquely shaped: like a bottle gourd. They are dark green, turning to tan at full maturity. The fine-grained flesh has a delicious, nutty flavor. This is a famous vegetable in Kyoto cuisine, though it is rare and hard to find even in its native Japan. Well it seems to grow pretty well in Indiana, provided the weather is good.

http://www.rareseeds.com/shishigatani-or-toonas-makino-pumpkin/

Sounds yummy! Definitely going to have to try. I wish I had a green thumb. I would love to get into gardening, but I kill every plant I touch.