INGREDIENTS

INSTRUCTIONS

VERY SIMPLE STUFFING for butternut squash is made primarily of the flesh of
the squash itself. Garlic, a bit of ginger, and chopped scallions are added
for flavor. The ginger gives this dish a unique flavor. Bread crumbs tossed
with a little oil and sprinkled on top of the filling become brown and
crisp in the oven and their crunchy texture contrasts nicely with the
creaminess of the filling.
LOWFAT MODIFICATION: omit oil and use vegetable spray instead: 123cals,
0.5g fat (3%cff). Or use oil in moderation.
1. Set oven to 400F.
2. Split squash in half lengthwise, and remove the seeds. Score the flesh
of the squash, making 1/2-inch deep cuts through it one way and then the
other (checkerboard). Arrange the squash halves cut side up on a cookie
sheet, and place them in the preheated oven (400F) for about 60 minutes,
until the flesh is tender when pierced with a fork.
3. Meanwhile, heat 2 tablespoons of the canola OIL in a large skillet. When
oil is hot, add scallions, and saute them for 1+1/2 minutes. Mix in the
garlic and ginger, and set the pan aside, off the heat.
4. When the squash is cool enough to handle, use a spoon to gently scoop
the flesh from the shells, reserving shells, and add the pulp to the
scallions alon with salt and peper. Mix well, stirring until the squash
flesh and scallions are well combined but the mixture is still chunky. Fill
the reserved shells with the mixture.
5. In a small bowl, lightly mix the bread crumbs with the remaining OIL,
and sprinkle the mixture over the stuffed squash. Arrange the squash halves
on a cookie sheet, and place them in the 400F oven for 20 minutes or until
well heated. The crumb mixture on top should be nicely browned; if it is
not, place the squash under a hot broiler for a few minutes.
6. Cut each of the squash halves in half again (lengthwise) and served one
piece per person. The skin is edible. Serves 4. With original amount of
oil: 272 cals, 43% cff; 5 g protein, 13 g fat, 1g sat fat, 0mg chol, 531 mg
sodium, 35g carb, 1g fiber. Good source of beta-carotene and a 3-oz serving
supplies 100% of daily value for vitamin A.
* INFO * Recipe from Jacques Pepin's Kitchen: Encore with Claudine, by
Jacques Pepin. 1998 KQED Books, companion to the Public Television series.
If you have comments or questions about this recipe, please E-mail Pat
Hanneman at kitpath@earthlink.net (12/98).
Recipe by: Jacques Pepin's Kitchen: Encore with Claudine 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 02, 1998, converted
by MM_Buster v2.0l.

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