Orzo Stuffed Squash, Boysenberry Oat Bars

Orzo Stuffed Squash

A nice complement to grilled meats or seafood,

or a very nice vegetarian entrée.

Makes 4 servings

4medium yellow squash (6 – 8 ounces [170 - 227 g] each)

1tablespoon (15 ml) extra virgin olive oil

1clove garlic, chopped

1/2 cup (125 ml) minced red onion

1/2 cup (125 ml) finely chopped red bell pepper

1teaspoon (5 ml) basil

1cup (250 ml) cooked orzo, pastene, or rice

1tablespoon (15 ml) chopped flat parsley 1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

3ounces (85 g) shredded sharp cheddar cheese (may use reduced-fat) Cooking spray

Steam squash for 12 – 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 (0.63 cm) 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 (10 ml) of the olive oil in a 10-inch (25 cm) nonstick skillet over medium heat. Add the chopped garlic, onion and pepper and cook until tender, 3 – 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 tea- spoon (1 ml) extra virgin oil. Stuff the squash shells generously with the orzo/vegetable mixture. The recipe may be done ahead to this point, covered and refrigerated.

Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 400° F (204° C). Spray a 7 x 11-inch (17.5 x 27.5 cm) baking dish with cooking spray. Arrange the stuffed squash in the baking dish. Bake until the squash are golden brown and heated through, 20 – 25 minutes. Serve hot.

Nutritional information per serving:

Calories 230 (33% from fat) • carbo. 28g • prot. 12g • fat 9g

sat. fat 3g • chol. 15mg • sod. 406mg • fiber 5g

Boysenberry Oat Bars

Replacing some of the fat with applesauce makes these bar cookies a healthy treat.

Makes 16 bars Cooking spray

1 cup (250 ml) rolled oats

1 cup (250 ml) all-purpose flour

2/3 cup (150 ml) packed light brown sugar

1/4 teaspoon (1 ml) salt

1/4 teaspoon (1 ml) baking soda 1-1/2 teaspoons (7 ml) vanilla

1/4 cup (50 ml) unsalted butter, cut in 1/4-inch (0.63 cm) pieces

3tablespoons (45 ml) apple sauce

1/4 cup (50 ml) chopped walnuts

110-ounce (284 ml) jar boysenberry preserves (about 1 cup [250 ml])

Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 325° F (163° C) on bake setting. Lightly spray a 7 x 11-inch (17.5 x 27.5 cm) baking pan with cooking spray.

Insert the metal blade in the Cuisinart® food processor. Combine the oats, flour, brown sugar, salt and baking soda. Pulse to combine, about 10 times. Add the vanilla, butter and applesauce. Process until the mixture is evenly moistened and crumbly, about 10 – 15 seconds. Remove from the work bowl. Return 1/2 cup (125 ml) to the work bowl; add walnuts. Pulse to combine, 10 times.

Press the oatmeal mixture without the nuts evenly into the prepared baking pan. Spread the boysenberry preserves over the top. Sprinkle with the reserved oat/nut mixture. Bake in the preheated oven for 20 – 25 minutes, or until golden. Let cool completely in the baking pan set on a wire rack. Cut into bars.

Nutritional information per serving:

Calories 150 (27% from fat) • carbo. 26g • prot. 2g • fat 4g

sat. fat 0g • chol. 7mg • sod. 53mg • fiber 1g