Louisiana stuff squash
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Louisiana stuff squash
  Louisiana    Squash    Vegetables  
Last updated 6/12/2012 1:27:43 AM. Recipe ID 62752. Report a problem with this recipe.
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      Title: Louisiana stuff squash
 Categories: Vegetables, Cheap thril
      Yield: 4 Servings
      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 minced garlic
        2 TB red bell pepper -- diced
      1/4    olive oil
        2 TB leek -- diced 1/4"
      1/2 c  apple -- diced 1/4"
        2    mushrooms -- thinly sliced
        1 TB chopped fresh cilantro
      1/2 c  tomato juice
        1 ts ground cumin
        1    serrano pepper -- dried
  :          salt and pepper
      1/4 c  monterey jack cheese --
  :          grated
        3 c  cooked rice
  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.

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Recipe ID 62752 (Apr 03, 2005)

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