| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Acorn or delicata squash |
| 3 |
tb |
Each: whipping cream; carrot juice, see note |
| 1 |
tb |
Pure maple syrup |
|
|
Salt; ground red pepper to taste |
| 3/4 |
c |
Couscous |
| 1/2 |
ts |
Each: ground ginger; ground red pepper |
|
|
Salt to taste |
| 1 |
c |
Carrot juice; heated to simmering |
| 1 |
tb |
Olive oil |
| 1 |
|
Leek; trimmed, sliced |
| 1 |
|
Red bell pepper; diced |
| 3 |
tb |
Pine nuts |
| 1 |
cn |
(15 to 16 ounces) garbanzo beans, rinsed, well drained |
| 1 |
c |
Fresh corn kernels; if available |
| 2 |
c |
Fresh spinach leaves; finely minced |
| 1 |
tb |
Minced fresh mint |
INSTRUCTIONS
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@aol.com
on Nov 10, 1997
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