Black bean, rice & pepper stuffed squash
Source of Recipe
Newspaper
Recipe Introduction
What a great meal!
List of Ingredients
2 medium acorn squash
1 1/2 c sliced onion
1 tsp olive oil
1/4 c dry sherry
4 julienned red bell peppers
3 cloves garlic, minced
2 tsp ground coriander seed
2 tsp cumin
1 tsp dry mustard
1/2 c nonfat yogurt
1/2 c sour cream
1/4 c minced fresh parsley leaves
1 c cooked black beans
1 c cooked brown rice
1/3 c low fat Jack cheese, grated
2 tbsp lemon juice
olive oil for pan
1/4 c thinly sliced red bell pepper, for garnish if desired
Recipe
Preheat to 350.
LIne a baking sheet with aluminum foil.
Cut squash into quarters; place quarters, cut side down, on baking sheet.
bake for 20 minutes then set aside.
While squash bakes, saute onion in oil and sherry in a large skillet over medium high heat. Cook unitl soft but not browned.
Add peppers and garlic; cook 5 more minutes.
Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt, sour cream, parsley, beans, brown rice, cheese and lemon juice.
When squash has cooled, scoop out seeds from cavity.
Scrape out and set aside all by 1/2 inch of the flesh nearest the peel, leaving a thin shell.
Cut cooked squash into bite-sized pieces and add to other ingredients.
Lightly oil a large baking dish, large enough for the squash quarters fit.
Fill each portion of squash with some of the vegetable mixture and garnish each with red pepper slices.
Bake 25 minutes and serve.
8 servings
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