Autumn squash stuffed with carrot couscous
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Acorn or delicata squash | |
| 3 | tablespoons | Each: whipping cream; carrot juice, see note |
| 1 | tablespoon | Pure maple syrup |
| Salt; ground red pepper to taste | ||
| ¾ | cup | Couscous |
| ½ | teaspoon | Each: ground ginger; ground red pepper |
| Salt to taste | ||
| 1 | cup | Carrot juice; heated to simmering |
| 1 | tablespoon | Olive oil |
| 1 | Leek; trimmed, sliced | |
| 1 | Red bell pepper; diced | |
| 3 | tablespoons | Pine nuts |
| 1 | can | (15 to 16 ounces) garbanzo beans, rinsed, well drained |
| 1 | cup | Fresh corn kernels; if available |
| 2 | cups | Fresh spinach leaves; finely minced |
| 1 | tablespoon | Minced fresh mint |
Directions
SQUASH
FILLING
Preparation time: 20 minutes Cooking time: 20-25 minutes Yield: 4 servings 1. Halve squash crosswise; scoop out seeds and spongy membrane. Cut a thin slice from bottom of each half so they stand upright. Arrange squash on a large microwave-proof plate. Combine cream, carrot juice, maple syrup, salt and red pepper in a small dish. Spoon into cavities of squash halves. Cover tightly with plastic wrap. Microwave on high power (100 percent) 6 minutes.
Uncover; poke inside of squash several times with fork. Replace plastic and return to microwave. Cook on high power until tender, 4 to 9 minutes longer. Let stand 2 minutes.
2. Meanwhile, for filling, combine couscous, ginger, red pepper and salt in medium bowl. Pour hot carrot juice over; cover and let stand 8 to 10 minutes. Heat oil in a large skillet over high heat. Add leek, bell pepper and pine nuts. Cook, stirring, until vegetables are tender and begin to brown at edges, 6 to 7 minutes. Add garbanzo beans and corn, if using; heat through. Remove from heat. Stir in spinach and mint; season to taste. Spoon into squash halves, mounding generously.
Note: Fresh carrot juice is available in some supermarkets and natural food stores. Canned may be used in its place.
Nutrition information per serving: Calories ...... 575 Fat ............. 13 g Cholesterol .. 15 mg Sodium ...... 80 mg Carbohydrates .. 105 g Protein ....... 19 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997