Cuisinart TOB-50BC Instruction Booklet page 20

Orzo-Stuffed Squash
This is a perfect complement to grilled meats or seafood, or a delicious
vegetarian entrée .
Makes 4 servings
cooking spray
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
(can use reduced fat)
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
20
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 . Lightly
coat an 11x7-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 .
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
Cranberry Ginger Apple Crisp
An old favorite with a twist – dried cranberries and bits of crystallized
ginger .
Makes 8 servings
cooking spray
1 cup rolled oats
½ cup brown sugar, packed
¹⁄ cup all-purpose flour
3
1 teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted (¾ stick)
1½ pounds tart apples, peeled, cored, quartered
and cut into ¼-inch slices*
1 tablespoon freshly squeezed lemon juice
½ cup dried cranberries
2 tablespoons chopped crystallized ginger
½ cup granulated sugar
2 tablespoons honey
1 teaspoon vanilla