Recipe - Louisiana Stuffed Squash

2/3 cup Blackeyed peas; cooked,
drained and rinsed
2/3 cup Kidney beans; cooked,
drained and rinsed
2/3 cup Black beans; cooked, drained
and rinsed
2 md Acorn squash
2 teaspoon Olive oil
1 tablespoon Garlic; minced
2 tablespoon Red bell pepper; minced 1/4"
2 tablespoon Leek; minced 1/4"
One half cup Apple; minced 1/4"
2 Mushrooms; thinly cut or sliced up
1 tablespoon Fresh cilantro; chopped
One half cup Tomato juice
1 teaspoon Ground cumin
1 Serrano pepper; dried
Salt and pepper; to taste
One fourth cup Monterey jack cheese; grated
3 cup Cooked rice

If making beans from scratch, soak One fourth 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 minced
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 PressEnterprise (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.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post 96

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998