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

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