Recipe - Autumn Squash Stuffed With Carrot Couscous

SQUASH
2 Acorn or delicata squash
3 tablespoon Each: whipping cream; carrot
juice, see note
1 tablespoon Pure maple syrup
Salt; ground red pepper to
taste

FILLING
Three fourths cup Couscous
One half teaspoon Each: ground ginger; ground
red pepper
Salt to taste
1 cup Carrot juice; heated to
simmering
1 tablespoon Olive oil
1 Leek; trimmed, cut or sliced up
1 Red bell pepper; minced
3 tablespoon Pine nuts
1 cn (15 to 16 ounces) garbanzo
beans, rinsed, well drained
1 cup Fresh corn kernels; if
available
2 cup Fresh spinach leaves; finely
minced
1 tablespoon Minced fresh mint

Preparation time: 20 minutes Cooking time: 2025 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 microwaveproof 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

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997