This was Mondayâ€™s new recipe from the incredibly easy vegetarian cookbook. Â There was no picture in the book, but it just sounded good. Â I am not a big fan of squash myself, but surprisingly, I liked it! Â 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. Â If you are you are working on cutting a few extra lbs, you should try this dish. Â I Â was working cutting some body fat this week myself and this dish really helped me reach my goal! Â So give it a shot!
stuff youâ€™ll need:
2 butternut squash (cut in half and seeded)
1 Â½ oz pine nuts
1 tbls olive oil
1 onion (chopped)
1 red bell pepper (chopped)
1 tsp cinnamon
Â¼ tsp allspice
1 can black beans (rinsed and drained)
Â¼ 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 Â Â½ inch up. Â 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. Â Add onion and bell pepper. Â Cook and stir 5 min or until beginning to brown. Â Add cinnamon and allspice; cook and stir 30 seconds. Â Add beans and raisins (and sugar if you must). Â Gradually stir in Â½ cup of water. Â Remove from heat and cover and let stand for 2 min.
- remove squash to serving platter and spoon bean mixture over each half. Â Sprinkle with pine nuts and cheese and enjoy!