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Southwestern
Stuffed Squash
From: Karen
C. Greenlee
Serving Size : 4
- 2 acorn or butternut squash, cut in half -- and seeded
Filling:
- 2 cups tomato juice
- 1 cup couscous
- 1 cup salsa
- 1/4 cup chopped black olives
- 1 4 oz. can chopped green chiles
- 1/4 cup chopped fresh cilantro
- 2 teaspoons ground cumin
- salt & pepper to taste
Microwave squash on high for 4-5 minutes until slightly tender.
To prepare filling, bring tomato juice to a boil in medium saucepan.
Stir in couscous and reduce heat to simmer.
Cook about 5 to 8 minutes until couscous in done.
Remove couscous from heat and stir in remaining ingredients.
Fill squash with about 1/2 cup of mixture.
Place in a large casserole and bake at 325 degrees F for 20-25 minutes.
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