Louisiana Stuffed Squash Recipe

Louisiana Stuffed Squash Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1/4 cup: Each of dried black-eyed peas, kidney beans and black beans
2 cup: Water,
4 cup: Water,
2 medium: Acorn squash,
2 tsp: Oil,
1 tbsp: Minced garlic,
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,
1/2 cup: Tomato juice,
1 tsp: Ground cumin,
1: Dried serrano chili pepper with seeds,
S&P to taste,

Directions:

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

Date: Wed, 9 Oct 1996 08:40:42 -0700


Source from luhu.jp