Cuisinart TOB-50 manual Orzo-Stuffed Squash, Cranberry Ginger Apple Crisp

Bake for 25 to 30 minutes, until the zucchini is tender. Serve hot or at room temperature.

Nutritional information per serving:

Calories 89 (52% from fat) • carb. 7g • pro. 4g • fat 6g • sat. fat 2g

• chol. 5mg • sod. 286mg • calc. 96mg • fiber 3g

Orzo-Stuffed Squash

This is a perfect complement to grilled meats or seafood,

or a delicious vegetarian entrée.

Makes 4 servings

cooking spray

4medium yellow squash (6-8 ounces each)

2teaspoons + 1 teaspoon extra virgin olive oil

1 clove garlic, chopped

1⁄2cup minced red onion

1⁄2cup finely chopped red bell pepper

1 teaspoon basil

1 cup cooked orzo, pastina, or rice

1 tablespoon chopped flat parsley

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground black pepper

3 ounces shredded sharp Cheddar cheese (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 1⁄4-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 1⁄4 teaspoon extra virgin oil. Stuff the squash shells generously with the orzo/vegetable mix- ture. 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

1cup rolled oats

1⁄2cup brown sugar, packed

1⁄3cup all-purpose flour

1teaspoon cinnamon

1⁄4teaspoon salt

6 tablespoons unsalted butter, melted (3⁄4 stick)

11⁄2 pounds tart apples, peeled, cored, quartered and cut into 1⁄4-inch slices*

1tablespoon freshly squeezed lemon juice

1⁄2cup dried cranberries

2tablespoons chopped crystallized ginger

1⁄2cup granulated sugar

2tablespoons honey

1teaspoon vanilla

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