Orzo-Stuffed SquashCuisinart Original Recipe
4 medium yellow squash (6-8 ounces each)
2 teaspoons + 1 teaspoon extra virgin olive oil
1 clove garlic, chopped
½ cup minced red onion
½ cup finely chopped red bell pepper
1 teaspoon basil
1 cup cooked orzo, pastina, or rice
1 tablespoon chopped flat parsley
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 ounces shredded sharp Cheddar cheese (can use reduced fat cheese)
Steam squash for 12 to 15 minutes until crisp-tender. When cool enough to handle, cut a lengthwise strip from the top of each squash and reserve; scoop out the pulp from the lids and the shells, discarding the seeds and leaving ¼-inch-thick shells. Invert the shells on a cooling rack over a towel and let drain for 30 minutes. Chop the squash lids and reserve. Melt 2 teaspoons olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped garlic, onion and pepper and cook until tender, 3 to 5 minutes. Stir in the reserved chopped basil, chopped squash, orzo or rice, parsley, salt and pepper. Remove from the heat and let cool for 5 minutes. Stir in the shredded cheese. Rub each squash shell with ¼ teaspoon extra virgin oil. Stuff the squash shells generously with the orzo/vegetable mixture. The recipe may be done ahead to this point, covered and refrigerated. Place the rack in position A and preheat toaster oven to 400ºF on bake setting. Lightly coat an 11 x 7-inch baking dish with cooking spray. Arrange the stuffed squash in the baking dish. Bake until the squash are golden brown and heated through, 20 to 25 minutes. Serve hot.
ServingsMakes 4 servings
Nutritional information per serving: Calories 185 (36% from fat) • carb. 21g • pro. 9g • fat 8g • sat. fat 1g • chol. 11mg • sod. 274mg • calc. 205mg • fiber 5g
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