• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Louisiana Stuff Squash

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2/3 c Blackeyed peas, cooked;
  • -drained and rinsed
  • 2/3 c Kidney beans, cooked;
  • -drained and rinsed
  • 2/3 c Black beans, cooked; drained
  • -and rinsed
  • 2 md Acorn squash
  • 2 ts Olive oil
  • 1 tb Minced garlic
  • 2 tb Red bell pepper; diced 1/4"
  • 2 tb Leek; diced 1/4"
  • 1/2 c Apple; diced 1/4"
  • 2 Mushrooms; thinly sliced
  • 1 tb Chopped fresh cilantro
  • 1/2 c Tomato juice
  • 1 ts Ground cumin
  • 1 Serrano pepper; dried
  • Salt and pepper
  • 1/4 c Monterey jack cheese; grated
  • 3 c Cooked rice

 Directions

If making beans from scratch, soak 1/4 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 diced
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 Press-Enterprise (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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?