Free Recipe Louisiana Stuffed Squash 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Louisiana Stuffed Squash 2 Recipe
1/4 c Each of dried black-eyed
-peas, kidney beans and
-black beans
2 c Water
4 c Water
2 md Acorn squash
2 ts Oil
1 tb Minced garlic
2 tb 1/4 diced red pepper
2 tb 1/4 diced leek
1/2 c 1/4 diced peeled apple
2 Thinly sliced mushrooms
1 tb Chopped fresh cilantro
1/2 c Tomato juice
1 ts Ground cumin
1 Dried serrano chili pepper
-with seeds
S&P to taste
Louisiana Stuffed Squash 2 Preparation
Soak 1/4 cup each of dried black-eyed peas, kidney beans and black beans in 2 cups of water overnight. Drain. Bring to boil in 4 cups of water. Cover. Reduce heat to low, cook for 45 minutes, drain and air cool. (probably could use canned beans???) Carve 2 medium acorn squash and scrape out seeds, rinse and set aside (picture shows cutting top off about 2 inches down). In 2 tsp oil, saute 1 Tbsp minced garlic on medium: 2 Tbsp 1/4 diced red pepper, 2 Tbsp 1/4 diced leek, 1/2 cup 1/4 diced peeled apple, 2 thinly sliced mushrooms, 1 Tbsp chopped fresh cilantro and 1/2 cup tomato juice. Season with 1 tsp ground cumin, 1 dried serrano chili pepper with seeds and S&P to taste. Cover and simmal all for 5 minutes. Stuff squash with bean mixture, top with 1/4 cup grated Monterey Jack Cheese. Set squash in pan and recap. Bake for 45-60 minutes at 375 degrees. Serves 2 as a vegetarian entree with steamed rice. Posted to FOODWINE Digest 09 Oct 96 From: Linda McCullough <loulou@U.WASHINGTON.EDU> Date: Wed, 9 Oct 1996 08:40:42 -0700
Cooking Temperature:
Recipe Serves: 1
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