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Orzo Stuffed Squash
A nice complement to grilled meats or seafood,
or a very nice vegetarian entrée.
Makes 4 servings
4 medium yellow squash (6 – 8 ounces [170 - 227 g] each)
1 tablespoon (15 ml) extra virgin olive oil
1 clove garlic, chopped
1/2 cup (125 ml) minced red onion
1/2 cup (125 ml) finely chopped red bell pepper
1 teaspoon (5 ml) basil
1 cup (250 ml) cooked orzo, pastene, or rice
1 tablespoon (15 ml) chopped flat parsley
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black pepper
3 ounces (85 g) shredded sharp cheddar cheese (may use reduced-fat)
Cooking spray
Steam squash for 12 – 15 minutes until crisp tender. When cool enough to
handle, cut a lengthwise strip from the top of each squash and reserve; scoop
out the pulp from the lids and the shells, discarding the seeds and leaving 1/4
inch (0.63 cm) thick shells. Invert the shells on a cooling rack over a towel and
let drain for 30 minutes. Chop the squash lids and reserve.
Melt 2 teaspoons (10 ml) of the olive oil in a 10-inch (25 cm) nonstick skillet
over medium heat. Add the chopped garlic, onion and pepper and cook until
tender, 3 – 5 minutes. Stir in the reserved chopped basil, chopped squash,
orzo or rice, parsley, salt and pepper. Remove from the heat and let cool for 5
minutes. Stir in the shredded cheese. Rub each squash shell with 1/4 tea-
spoon (1 ml) extra virgin oil. Stuff the squash shells generously with the
orzo/vegetable mixture. The recipe may be done ahead to this point, covered
and refrigerated.
Place the rack in position “B”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 400° F (204° C). Spray a 7 x 11-inch (17.5 x 27.5 cm) baking dish
with cooking spray. Arrange the stuffed squash in the baking dish. Bake until
the squash are golden brown and heated through, 20 – 25 minutes. Serve hot.
Nutritional information per serving:
Calories 230 (33% from fat) • carbo. 28g • prot. 12g • fat 9g
sat. fat 3g • chol. 15mg • sod. 406mg • fiber 5g
Boysenberry Oat Bars
Replacing some of the fat with applesauce
makes these bar cookies a healthy treat.
Makes 16 bars
Cooking spray
1 cup (250 ml) rolled oats
1 cup (250 ml) all-purpose flour
2/3 cup (150 ml) packed light brown sugar
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) baking soda
1-1/2 teaspoons (7 ml) vanilla
1/4 cup (50 ml) unsalted butter, cut in 1/4-inch (0.63 cm) pieces
3 tablespoons (45 ml) apple sauce
1/4 cup (50 ml) chopped walnuts
1 10-ounce (284 ml) jar boysenberry preserves (about 1 cup [250 ml])
Place the rack in position “B”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 325° F (163° C) on bake setting. Lightly spray a 7 x 11-inch
(17.5 x 27.5 cm) baking pan with cooking spray.
Insert the metal blade in the Cuisinart
®
food processor. Combine the oats,
flour, brown sugar, salt and baking soda. Pulse to combine, about 10 times.
Add the vanilla, butter and applesauce. Process until the mixture is evenly
moistened and crumbly, about 10 – 15 seconds. Remove from the work bowl.
Return 1/2 cup (125 ml) to the work bowl; add walnuts. Pulse to combine,
10 times.
Press the oatmeal mixture without the nuts evenly into the prepared baking
pan. Spread the boysenberry preserves over the top. Sprinkle with the
reserved oat/nut mixture. Bake in the preheated oven for 20 – 25 minutes, or
until golden. Let cool completely in the baking pan set on a wire rack. Cut into
bars.
Nutritional information per serving:
Calories 150 (27% from fat) • carbo. 26g • prot. 2g • fat 4g
sat. fat 0g • chol. 7mg • sod. 53mg • fiber 1g
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