Try this Louisiana Stuffed Squash recipe, or contribute your own.
Suggest a better descriptionSoak 1/4 cup each of dried black-eyed peas, kidney beans and black beans in 2 cups of water overnight. Drain. Bring to boil in 4 cups of water. Cover. Reduce heat to low, cook for 45 minutes, drain and air cool. (probably could use canned beans???) Carve 2 medium acorn squash and scrape out seeds, rinse and set aside (picture shows cutting top off about 2 inches down). In 2 tsp oil, saute 1 Tbsp minced garlic on medium: 2 Tbsp 1/4" diced red pepper, 2 Tbsp 1/4" diced leek, 1/2 cup 1/4" diced peeled apple, 2 thinly sliced mushrooms, 1 Tbsp chopped fresh cilantro and 1/2 cup tomato juice. Season with 1 tsp ground cumin, 1 dried serrano chili pepper with seeds and S&P to taste. Cover and simmal all for 5 minutes. Stuff squash with bean mixture, top with 1/4 cup grated Monterey Jack Cheese. Set squash in pan and recap. Bake for 45-60 minutes at 375 degrees. Serves 2 as a vegetarian entree with steamed rice. Posted to FOODWINE Digest 09 Oct 96 From: Linda McCullough
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Serving Size: 1 Serving (1731g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 449 | ||
Calories from Fat: 72 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 391.4mg | 13 % | |
Potassium 3481mg | 92 % | |
Total Carbohydrate 99.6g | 29 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 85.1g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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