| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Vegetables | 4 | Servings |
INGREDIENTS
| 8 | oz | Orzo, cook drain rinse |
| drain | ||
| 2 | t | Ex-virgin olive oil |
| 1 | Onion, chop | |
| 2 | Cloves Garlic, mince | |
| 1 | t | Cumin |
| 1/4 | t | Cinnamon |
| 1/2 | t | Turmeric |
| 1 | Tomato, chop | |
| 1 | c | Cooked lentils |
| 1/2 | Parsley, chop | |
| 1 | Lemon, juice of | |
| 1 | t | Kosher salt |
| 2 | Spaghetti squash, halve | |
| seed | ||
| 2 | c | Marinara sauce, opt |
INSTRUCTIONS
Heat oil in a nonstick skillet over medium heat. Add onions, garlic and spices and cook, stirring occasionally, for 4 minutes or until onions are light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or until all ingredients are combined well. Add parsley, lemon juice and salt; remove from heat; set aside. Place squash halves in a micro-safe dish, cut-side down in 1/2" water. Cover lightly with plastic wrap and micro HIGH for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8 minutes or until heated through. Alternatively, squash can be placed cut-side down in a shallow baking dish with 1/2" water, covered with foil and baked in a 375~ oven for 45 to 50 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture, cover dish and bake for 30 minutes until heated through. Meanwhile, place marinara sauce in a pan and cook over medium heat until heated through. Pour about 1/4 c sauce onto each serving. Source: Times-Picayune, NOLA Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 472.1mg
Potassium: 214.9mg
Carbohydrates: 11.5g
Fiber: 4.2g
Sugar: 1.3g
Protein: 4.6g