Heat oil in a nonstick skillet over medium heat. Add onions, garlic and spices and cook, stirring occasionally, for 4 minutes or until onions are light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or until all ingredients are combined well. Add parsley, lemon juice and salt; remove from heat; set aside. Place squash halves in a micro-safe dish, cut-side down in 1/2" water. Cover lightly with plastic wrap and micro HIGH for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8 minutes or until heated through. Alternatively, squash can be placed cut-side down in a shallow baking dish with 1/2" water, covered with foil and baked in a 375~ oven for 45 to 50 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture, cover dish and bake for 30 minutes until heated through. Meanwhile, place marinara sauce in a pan and cook over medium heat until heated through. Pour about 1/4 c sauce onto each serving. Source: Times-Picayune, NOLA Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 293.6mg||10 %|
|Potassium 258.4mg||7 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 8.8g|
|Protein 5.5g||8 %|
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Calories per serving: 73
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