Autumn Squash Stuffed With Carrot Couscous
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Autumn Squash Stuffed With Carrot Couscous
  Squash    Couscous    Carrots  
Last updated 6/12/2012 1:05:31 AM. Recipe ID 30528. Report a problem with this recipe.
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      Title: Autumn squash stuffed with carrot couscous
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------SQUASH--------------------------------
      2    Acorn or delicata squash
      3 tb Each: whipping cream; carrot
           -juice, see note
      1 tb Pure maple syrup
           Salt; ground red pepper to
           -taste

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Couscous
    1/2 ts Each: ground ginger; ground
           -red pepper
           Salt to taste
      1 c  Carrot juice; heated to
           -simmering
      1 tb Olive oil
      1    Leek; trimmed, sliced
      1    Red bell pepper; diced
      3 tb Pine nuts
      1 cn (15 to 16 ounces) garbanzo
           -beans, rinsed, well drained
      1 c  Fresh corn kernels; if
           -available
      2 c  Fresh spinach leaves; finely
           -minced
      1 tb Minced fresh mint
 
  Preparation time: 20 minutes Cooking time: 20-25 minutes Yield: 4
  servings
  
  1. Halve squash crosswise; scoop out seeds and spongy membrane. Cut a
  thin slice from bottom of each half so they stand upright. Arrange
  squash on a large microwave-proof plate. Combine cream, carrot juice,
  maple syrup, salt and red pepper in a small dish. Spoon into cavities
  of squash halves. Cover tightly with plastic wrap. Microwave on high
  power (100 percent) 6 minutes. Uncover; poke inside of squash several
  times with fork. Replace plastic and return to microwave. Cook on
  high power until tender, 4 to 9 minutes longer. Let stand 2 minutes.
  
  2. Meanwhile, for filling, combine couscous, ginger, red pepper and
  salt in medium bowl. Pour hot carrot juice over; cover and let stand
  8 to 10 minutes. Heat oil in a large skillet over high heat. Add
  leek, bell pepper and pine nuts. Cook, stirring, until vegetables are
  tender and begin to brown at edges, 6 to 7 minutes. Add garbanzo
  beans and corn, if using; heat through. Remove from heat. Stir in
  spinach and mint; season to taste. Spoon into squash halves, mounding
  generously.
  
  Note: Fresh carrot juice is available in some supermarkets and
  natural food stores. Canned may be used in its place.
  
  Nutrition information per serving: Calories ...... 575 Fat
  ............. 13 g Cholesterol .. 15 mg Sodium ...... 80 mg
  Carbohydrates .. 105 g Protein ....... 19 g
  




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Recipe ID 30528 (Apr 03, 2005)

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