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Lots of veggies here, but you still need some protein to make a full meal. You can use any type of winter squash,
even pumpkin, or even an overgrown summer squash that has a hard skin/rind. To peel, you will need to first cook the
squash by baking or steaming until the pulp is soft. Cut the squash in half, scrape out the seeds and any fibrous pulp
and cut into manageable size chunks. Steam in a large, covered pot with about an inch of water in the bottom, or bake
in the oven with about an inch of water in the pan. This can take anywhere from an hour to 90 minutes. Allow to
cool and remove the skin. 2 pounds of squash yields about 5 cups of cooked squash.
Ingredients:
5 cups of cooked squash
1 cup shredded carrot
1 1/2 cups fat free sour cream or plain yogurt
1/2 cup chopped onion
1 1/2 cups fresh mushrooms, chopped
2 Tbsp olive oil
Stuffing Mix
4 cups dry bread cubes, unseasoned
2 Tbsp olive oil
1 cup chopped onion
2 celery stalks, with leaves, chopped
about 1/3 cup water
2 Tbsp dried parsley (1/4 cup chopped, fresh)
1/2 tsp dried thyme
1/4 tsp dried sage
1 tsp dried basil
1/2 tsp dried oregano
fresh ground black pepper
Procedure:
Prepare the squash and the stuffing mix ahead of time .To make the stuffing mix, heat olive oil in a skillet and saute
the onion until translucent but not brown, add the celery and stir until the celery is soft. Stir in the bread cubes
and spices, moistening with a little water to make the herbs and spices stick to the bread cubes. Turn off heat and
place this mixture in a bowl, setting aside. Heat the other 2 Tbsp of oil in same skillet and saute
onion until translucent but not brown. Add mushrooms and cook and stir until mushrooms are tender, about 8 to 10 minutes,
then turn off heat. In a large bowl, combine fat free sour cream or yogurt with shredded carrot and mix well.
Fold in the peeled squash and then the onion/mushroom mixture. Spray a 10 x 10 inch baking pan with baking spray and
preheat oven to 350 F. Place about half of stuffing mix in bottom of baking pan, top with squash mixture and then sprinkle
remaining stuffing mix over top. Bake, uncovered, for 25 to 35 minutes.
Serving Size: one eighth or recipe, about 1 1/2 cups each, contains approximately
400 calories, 11 g protein, 10 g fat (1 g saturated), 64 g carbohydrate, 510 mg sodium, 6 mg cholesterol
Diabetic Exchange - 4 bread/starch, 2 fat
8 servings, about 1 1/2 cups each
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