Southwestern Stuffed Squash For a more exciting way to serve chili, spoon it in a squash "bowl." Recipe from Better Homes and Gardens New Dieter's Cookbook, (c)1997 by Meredith Corporation, Des Moines, IA.
3 each (1-1/2 to 2-pound) butternut squash 8 ounces ground raw turkey or chicken 2 green onions, sliced 1 to 2 tsp chili powder 1/2 tsp dried oregano, crushed 1 (15-ounce) can black beans or pinto beans, rinsed and drained 1 (8-ounce) can tomato sauce 1/4 cup sliced pitted ripe olives (optional) 1 jalapeño pepper, seeded and chopped* (optional) Light dairy sour cream (optional) Green onion tops (optional)
*Note: Because chili peppers, such a jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic gloves. If your bare hands touch the chili peppers, wash your hands well with soap and water.
Cut off the blossom end of each squash. From one side of each squash, cut off a shallow lengthwise slice. Finely chop enough of the slices to equal 1/2 cup; set aside.
Remove and discard seeds from the cavities of the squash. Hollow out squash, leaving 1/2-inch-thick shells. Invert squash on a shallow baking pan. Bake, uncovered, in a 350°F oven about 40 minutes, or until squash are tender.
Meanwhile, in a large skillet, cook turkey or chicken and chopped squash until meat is browned. Stir in onions, chili powder, and oregano. Cook and stir 2 minutes more. Stir in beans, tomato sauce, olives (if desired), and jalapeño pepper.
Bring to boiling. Spoon bean mixture into hollows of baked squash. Bake, uncovered, about 15 minutes or until heated through. If desired, serve with sour cream; garnish with green onion. Makes 6 Servings.
Sodium Alert! This recipe is not suitable for those on low-salt or sodium-restricted meal plans.
Per Serving (without sour cream): 156 Cal; 3 g Total Fat (1 g Sat Fat); 26 g Carb; 14 mg Cholesterol; 430 mg Sodium; 11 g Protein; 7 g Fiber.
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