Orzo Stuffed Squash
A nice complement to grilled meats or seafood,
or a very nice vegetarian entrée.
Makes 4 servings
4 medium yellow squash (6 – 8 ounces each)
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
1/2 cup minced red onion
1/2 cup finely chopped red bell pepper
1 teaspoon basil
1 cup cooked orzo, pastene, or rice
1 tablespoon chopped flat parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded sharp cheddar cheese (may use reduced-fat)
Cooking spray
Steam squash for 12 – 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 1/4
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 of the olive oil in a 10-inch nonstick skillet over medium heat.
Add the chopped garlic, onion and pepper and cook until tender, 3 – 5 min-
utes. Stir in the reserved chopped basil, chopped squash, orzo or rice, pars-
ley, salt and pepper. Remove from the heat and let cool for 5 minutes. Stir in
the shredded cheese. Rub each squash shell with 1/4 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 “B”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 400° F. Spray a 7 x 11-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 – 25 minutes. Serve hot.
Nutritional information per serving:
Calories 230 (33% from fat) • carbo. 28g • prot. 12g • fat 9g
sat. fat 3g • chol. 15mg • sod. 406mg • fiber 5g
Boysenberry Oat Bars
Replacing some of the fat with applesauce
makes these bar cookies a healthy treat.
Makes 16 bars
Cooking spray
1 cup rolled oats
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons vanilla
1/4 cup unsalted butter, cut in 1/4-inch pieces
3 tablespoons apple sauce
1/4 cup chopped walnuts
1 10-ounce jar boysenberry preserves (about 1 cup)
Place the rack in position “B”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 325° F on bake setting. Lightly spray a 7 x 11-inch baking pan with
cooking spray.
Insert the metal blade in the Cuisinart
®
food processor. Combine the oats,
flour, brown sugar, salt and baking soda. Pulse to combine, about 10 times.
Add the vanilla, butter and applesauce. Process until the mixture is evenly
moistened and crumbly, about 10 – 15 seconds. Remove from the work bowl.
Return 1/2 cup to the work bowl; add walnuts. Pulse to combine, 10 times.
Press the oatmeal mixture without the nuts evenly into the prepared baking
pan. Spread the boysenberry preserves over the top. Sprinkle with the
reserved oat/nut mixture. Bake in the preheated oven for 20 – 25 minutes, or
until golden. Let cool completely in the baking pan set on a wire rack. Cut into
bars.
Nutritional information per serving:
Calories 150 (27% from fat) • carbo. 26g • prot. 2g • fat 4g
sat. fat 0g • chol. 7mg • sod. 53mg • fiber 1g
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