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stuffed squash recipe

For those lucky enough to be experiencing autumn right now, here is a warm,
filling dish.  I got the inspiration from the New Joy of Cooking.

Apple and "Sausage" Stuffed Squash  (serves 2)

(1)  Cut an acorn or butternut squash in half, scoop out the seeds and
stringy parts, place the halves cut-side-up on a cookie sheet, cover with
aluminum foil, and bake at 350 F until the squash is tender (anywhere from
40 to 60 minutes).

(2)  In a bowl, mix together (in whatever ratio you desire):

	(a) Gimme Lean: use "sausage" flavor, or half "sausage" and half "beef"
	for a milder taste (Note: this is a soy product, and it's vegan and fat free)

	(b) cooked brown rice

	(c) diced onion

	(d) chopped apple

	(e) sage, or thyme, or rosemary, or any herb that sounds good to you

I used equal parts Gimme Lean and rice, half an onion, and an apple.  The
idea is to have enough stuffing to stuff the squash halves generously.

(3)  When the squash is tender, take the foil off the pan, and stuff the
squash halves with the stuffing.  Return the stuffed squash to the oven,
uncovered, and bake until the stuffing is warm through and starting to
brown on top (about 10 minutes).


Sara Ferguson
Sage School of Philosophy
Cornell University
Ithaca, NY 14850