Louisiana stuff squash

Yield: 4 Servings

Measure Ingredient
\N 2 mushrooms -- thinly sliced
\N 1 serrano pepper -- dried
\N \N Date: Sun, 20 Oct 1996 21:35:17

⅔ c blackeyed peas, cooked -- : drained and rinsed

⅔ c kidney beans, cooked --

: drained and rinsed

⅔ c black beans, cooked --

: drained and rinsed

2 md acorn squash

2 ts olive oil

1 TB minced garlic

2 TB red bell pepper -- diced

¼ olive oil

2 TB leek -- diced ¼"

½ c apple -- diced ¼"

1 TB chopped fresh cilantro

½ c tomato juice

1 ts ground cumin

: salt and pepper

¼ c monterey jack cheese --

: grated

3 c cooked rice

If making beans from scratch, soak ¼ cup each in water overnight.

Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45 minutes. Drain and air cool.

Carve 2 medium squash: slice off top (the way you would a bell pepper for stuffing). Scrape out seeds, rinse, and set aside to drain.

In a skillet, heat the oil. Saute the garlic on medium. Add the diced veggies; and sauce a bitt. Add the cilantro and tomato juice; season.

Cover and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with cheese. Recap. Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable entree.

Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) 440 cal / 5⅘ g fat Par cook squash in micro (about 7 minutes).

Stuff as directed. Cut baking time in half.

Recipe By : Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96

~0700 (

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