10 December 2009

autumnal vegetable stuffed squash


ingredients:

2 small acorn squashes

1 red onion

1/2 yellow onion

1/2 shallot

6 cloves garlic

2 handfuls crimini mushrooms

2 small yellow zucchinis

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon ground black pepper

1/2 teaspoon paprika

2 tablespoons olive oil

2 egg whites

2 tablespoons cottage cheese

1 small 'tube' of chèvre

instructions:

preheat oven to 375°F and place rack in middle of oven

cut acorn squash in half lengthwise and remove seeds. on a baking sheet place squash flesh side up and rub orange flesh with olive oil. cover with tin foil and bake for 40 minutes or until orange flesh of squash begins to become tender.

heat a pan over medium heat and add olive oil. slice all vegetables. add onions/garlic/shallots. cook a few minutes. add zucchini/mushrooms. cook a few minutes.

add cinnamon/salt/curry powder/black pepper making sure the flavors are blending. the flavors from the vegetables alone are very vibrant.

in a large bowl combine the sautéed curried vegetables/egg whites/cottage cheese. mix well.

when squash has become tender remove from oven and scoop vegetable mixture into each halved squash until 3/4 of the way full. make sure that the squash is stable on the cooking sheet and will not fall over.

place back in hot oven and bake 30-50 minutes uncovered until the mixture has 'set'.

when the squash is near finishing spread some chèvre on the top of each and bake a few more minutes.

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