Text 3051, 89 rader
Skriven 2010-10-24 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: A different Squash? 7
=============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Squash
 Categories: Vegetarian, Main dish, Mushrooms, Vegetables
      Yield: 4 servings
 
      2    Acorn squash
      1    Onion, chopped
    1/4 lb Mushrooms, chopped
      1 tb Salt-reduced tamari
    1/4 ts Sage
    1/4 ts Thyme
    1/4 ts Marjoram
      3 c  Cooked rice OR
      3 c  Whole wheat bread crumbs
 
  Cut squash in half lengthwise. Scoop out seeds and stringy portion.
  Place in a baking dish with 1/2 inch of water in bottom. Bake for
  about 1 hour at 350 degrees. While squash is baking, prepare the
  stuffing mix. Cook onions and mushrooms in 1/4 c. water for 5
  minutes. Add tamari and spices. Cook over low heat for 5 more
  minutes. Remove from heat. Add the rice or the bread crumbs and mix
  together well. When the squash has baked about 1 hour and is almost
  tender, remove from oven. Fill each with stuffing mix. Return to oven
  and bake an additional 15 minutes.
  
  May be served as is or with gravy. To prepare ahead, bake the squash
  for one hour and remove from oven. Let cool. Prepare stuffing. When
  ready to prepare dinner, fill with stuffing mix and bake at 350
  degrees for 30 minutes.
  
  From _The McDougall Plan_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barley and Almond Stuffed Squash
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 2 servings
 
      1 md Acorn squash, or another
           -winter squash of a similar
           -size
    1/3 c  Almonds; chopped
      1 tb Olive oil
  1 1/2 c  Onions; chopped
    1/2 ts Thyme
      1 c  Barley; cooked
      1 tb Tamari
 
   Cut the squash in half lengthwise. Discard the seeds and membrane and
  place the squash cut-side down on a lightly oiled baking dish. Bake
  at 350 degrees until the squash is still firm, but tender enough to
  easily scoop out with a spoon, about 45 minutes.
  
   After the squash has been baking about 25 minutes, place the chopped
  almonds in a pie tin or another small ovenproof container and bake
  until they turn a toasty light brown (10-15 minutes). Check both the
  almonds and the squash occasionally so you will know when they are
  done.
  
   Heat the olive oil in a large skillet. Add the onions and the thyme.
  Saute over low heat until the onions are well done. Add the cooked
  barley, tamari, and toasted almonds to the sauteed onions.
  
   Using a small spoon, scoop bite-sized chunks out of the cooked
  squash, leaving enough flesh around the shell so that it stays strong
  enough to hold its shape. Add the scooped out squash to the barley
  mixture. Mix well. Fill the empty squash shells with this mixture,
  mounding it as high as possible.
  
   Place the stuffed squash in a baking dish. Cover with aluminum foil
  and bake at 350 degrees for about 20 minutes.
  
   From the files of DEEANNE
 
MMMMM

Cheers

YK Jim


... Human history is a race between education & catastrophe.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)