Louisiana stuffed squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Blackeyed peas; cooked, drained and rinsed |
| ⅔ | cup | Kidney beans; cooked, drained and rinsed |
| ⅔ | cup | Black beans; cooked, drained and rinsed |
| 2 | mediums | Acorn squash |
| 2 | teaspoons | Olive oil |
| 1 | tablespoon | Garlic; minced |
| 2 | tablespoons | Red bell pepper; diced 1/4\" |
| 2 | tablespoons | Leek; diced 1/4\" |
| ½ | cup | Apple; diced 1/4\" |
| 2 | Mushrooms; thinly sliced | |
| 1 | tablespoon | Fresh cilantro; chopped |
| ½ | cup | Tomato juice |
| 1 | teaspoon | Ground cumin |
| 1 | Serrano pepper; dried | |
| Salt and pepper; to taste | ||
| ¼ | cup | Monterey jack cheese; grated |
| 3 | cups | Cooked rice |
Directions
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.
Busted by Christopher E. Eaves <cea260@...> Recipe by: Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 16, 1998