| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Butternut squash; or other hard squash |
| 2 |
c |
Frozen baby lima beans; thawed |
| 1 |
tb |
Vegetable stock; or other, for sauteing |
| 2 |
|
Red and green bell peppers; diced |
| 1 |
|
Red onion |
| 1 |
|
Jalapeno pepper |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Frozen corn kernels; thawed |
| 3 |
ts |
Dried oregano |
| 1 1/4 |
ts |
Dried thyme |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Bread crumbs |
| 1/4 |
c |
Romano cheese |
INSTRUCTIONS
Cut squash in half lengthwise; remove seeds and strings. Bake at 350° 35
to 40 minutes or until tender. Set aside. When cool, scoop out pulp and
chop coarsely. Saute onion, peppers and garlic in stock about 5 minutes.
Add lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5
minutes more. Add chopped squash. Spoon into squash shells. Sprinkle
tops with bread crumbs and cheese. Place under broiler 5 to 7 minutes or
until lightly browned.
For 6 servings: 266 cal, 2.7 g fat (8.3% CFF)
Posted to fatfree digest V96 #291
Date: Mon, 21 Oct 1996 07:42:15 PST
From: loraelln@juno.com (Laura Shears)
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”