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)

2teaspoons + 1 teaspoon extra virgin olive oil

1clove garlic, chopped ½ cup minced red onion

½ cup finely chopped red bell pepper

1teaspoon basil

1cup cooked orzo, pastina, or rice

1tablespoon chopped flat parsley ½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3ounces 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

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

½cup brown sugar, packed ¹⁄3 cup all-purpose flour

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

½cup dried cranberries

2tablespoons chopped crystallized ginger ½ cup granulated sugar

2tablespoons honey

1teaspoon vanilla