This was Monday’s new recipe from the incredibly easy vegetarian cookbook. There was no picture in the book, but it just sounded good. I am not a big fan of squash myself, but surprisingly, I liked it! I like this dish for a couple of reasons; first, it has some sweetness to it (so it will curve that sweet tooth); secondly, it is generally low calorie, has some good protein and is loaded with fiber. If you are you are working on cutting a few extra lbs, you should try this dish. I was working cutting some body fat this week myself and this dish really helped me reach my goal! So give it a shot!
stuff you’ll need:
2 butternut squash (cut in half and seeded)
1 ½ oz pine nuts
1 tbls olive oil
1 onion (chopped)
1 red bell pepper (chopped)
1 tsp cinnamon
¼ tsp allspice
1 can black beans (rinsed and drained)
¼ cup raisins (we used one from the farmers market and they were off the hook!)
1 tsp sugar (optional…I would go without it)
2 oz feta cheese (crumbled)
what to do with the stuff:
- place squash in backing dish face down and add water, just enough about ½ inch up. Bake in oven at 350 for about 30-40 min or until soft.
- lightly toast pine nuts in a pan and set aside
- heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook and stir 5 min or until beginning to brown. Add cinnamon and allspice; cook and stir 30 seconds. Add beans and raisins (and sugar if you must). Gradually stir in ½ cup of water. Remove from heat and cover and let stand for 2 min.
- remove squash to serving platter and spoon bean mixture over each half. Sprinkle with pine nuts and cheese and enjoy!
