Update my dinner status, I'm making this tonight.
15 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 45 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
-- Salt & black pepper --
Preparation
Pre-heat oven to 350
Split each squash in half and clean out seeds and center pulp. Place them open side down on a baking sheet and bake for 20-30 minutes.
While squash is baking make the filling.
Saute the onions in a large pan with the olive oil. When the onion is translucent add the sweet potato and green beans and saute them until the beans are soft (but not limp). Add the shredded meat if using. It is included in the nutrition analysis.
Add the peanut butter and 1 teaspoon of the cayenne. Stir it into the mixture until all items are coated and a thick gravy forms. Taste this and adjust spices to your choice of "heat". remember that this will be served with squash that is somewhat sweet and bland so you will want to over-spice it just a bit.
Remove the squash from the oven. Trim off a small portion of the rounded bottom to allow it to sit open-side up (like a bowl). Fill each bowl with the stuffing mixture and sprinkle some Parmesan over the top.
Return the filled squash to the oven until everything is heated through and tops are starting to brown.
Serve 1/2 squash per person for a large main dish or cut each 1/2 in half for a side dish.
Each (1/2 squash - 3/4 pound) serving contains an estimated:
Cals: 531, FatCals: 211, TotalFat: 23g
SatFat: 7g, PolyFat: 4g, MonoFat: 11g
Chol: 68mg, Na: 531mg, K: 1202mg
TotalCarbs: 48g, Fiber: 8g, Sugars: 3g
NetCarbs: 40g, Protein: 36g
MUSGOVIAN: Cuisine is what you cook when you look in the refrigerator and say, "This must go and that mus' go". It's extremely flexible on ingredients counting on the cook's skill and creativity to prepare to final dish.
