| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruit, Icrowave, Side dishes |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Winter squash (acorn; dumpling, butternut) |
| 1/2 |
c |
Chopped onion and celery |
| 2 |
|
Fresh USA Anjou pears; cored and diced |
| 1 |
c |
Fresh bread crumbs |
| 1/3 |
c |
Shredded Cheddar cheese |
| 1/4 |
c |
Raisins and minced parsley |
| 2 |
tb |
Lemon juice |
|
|
Salt to taste |
| 1 |
ds |
Ground nutmeg and cracked pepper |
INSTRUCTIONS
Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash
over and microcook at HIGH 5 to 10 minutes longer or until squash is
tender. Cut squash in half; remove seeds. Place onion and celery in
microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery
is tender. Add remaining ingredients except squash. Fill halved and seeded
cooked squash with pear mixture. Cover with waxed paper and microcook at
HIGH 5 to 7 minutes or until filling is thoroughly heated.
Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place
cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40
minutes or until flesh is tender when pierced with a fork. Saute onion and
celery in 1 tablespoon vegetable oil until crisp-tender; add remaining
ingredients except squash; mix well. Fill baked squash with pear mixture.
Bake at 350°F about 20 minutes or until thoroughly heated.
*Recipe developed for 600 to 700 watt microwave ovens.
Always be sure to use ripe pears.
Per serving: 279 Calories (kcal); 14g Total Fat; (45% calories from fat);
13g Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe by: http://www.usapears.com/
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