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Orzo-Stuffed Squash
This is a perfect complement to grilled meats or seafood, or a delicious
vegetarian entrée.
Makes 4 servings
cooking spray
4 medium yellow squash (6-8 ounces each)
2 teaspoons + 1 teaspoon extra virgin olive oil
1 clove garlic, chopped
½ cup minced red onion
½ cup finely chopped red bell pepper
1 teaspoon basil
1 cup cooked orzo, pastina, or rice
1 tablespoon chopped flat parsley
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 ounces shredded sharp Cheddar
(can use reduced fat)
Steam squash for 12 to 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 ¼-inch-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 olive oil in a 10-inch nonstick skillet over medium
heat. Add the chopped garlic, onion and pepper and cook until tender,
3 to 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 ¼ teaspoon 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 A and preheat toaster oven to 400ºF. Lightly
coat an 11x7-inch baking dish with cooking spray. Arrange the stuffed
squash in the baking dish. Bake until the squash are golden brown and
heated through, 20 to 25 minutes. Serve hot.
Nutritional information per serving:
Calories 185 (36% from fat) • carb. 21g • pro. 9g • fat 8g • sat. fat 1g
• chol. 11mg • sod. 274mg • calc. 205mg • fiber 5g
Cranberry Ginger Apple Crisp
An old favorite with a twist – dried cranberries and bits of crystallized
ginger.
Makes 8 servings
cooking spray
1 cup rolled oats
½ cup brown sugar, packed
¹⁄3 cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted (¾ stick)
1½ pounds tart apples, peeled, cored, quartered
and cut into ¼-inch slices*
1 tablespoon freshly squeezed lemon juice
½ cup dried cranberries
2 tablespoons chopped crystallized ginger
½ cup granulated sugar
2 tablespoons honey
1 teaspoon vanilla