Free Recipe Louisiana Stuffed Squash
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Louisiana Stuffed Squash Recipe
2/3 c Blackeyed peas; cooked,
-drained and rinsed
2/3 c Kidney beans; cooked,
-drained and rinsed
2/3 c Black beans; cooked, drained
-and rinsed
2 md Acorn squash
2 ts Olive oil
1 tb Garlic; minced
2 tb Red bell pepper; diced 1/4
2 tb Leek; diced 1/4
1/2 c Apple; diced 1/4
2 Mushrooms; thinly sliced
1 tb Fresh cilantro; chopped
1/2 c Tomato juice
1 ts Ground cumin
1 Serrano pepper; dried
Salt and pepper; to taste
1/4 c Monterey jack cheese; grated
3 c Cooked rice
Louisiana Stuffed Squash Preparation
If making beans from scratch, soak 1/4 cup each in water overnight. Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover, simmer about 45 minutes. Drain and air cool. Carve 2 medium squash: slice off top (the way you would a bell pepper for stuffing). Scrape out seeds, rinse, and set aside to drain. In a skillet, heat the oil. Saute the garlic on medium. Add the diced veggies; and sauce a bitt. Add the cilantro and tomato juice; season. Cover and simmer 5 minute. Add the cooked beans to toss. Stuff squash; top with cheese. Recap. Bake in 375F over for 45 to 60 minutes. Serves with rice as a vegetable entree. Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) 440 cal / 5.8 g fat Par cook squash in micro (about 7 minutes). Stuff as directed. Cut baking time in half. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Lombardo and Bui of Cheap Thrills Cuisine Wash Post 96 Posted to recipelu-digest by Christopher E. Eaves <cea260@airmail.net> on Mar 16, 1998
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