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 each)
1tablespoon extra virgin olive oil
1clove garlic, chopped 1/2 cup minced red onion
1/2 cup finely chopped red bell pepper
1teaspoon basil
1cup cooked orzo, pastene, or rice
1tablespoon chopped flat parsley 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3ounces shredded sharp cheddar cheese (may use
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 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 of the olive oil in a
Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 400° F. Spray a 7 x
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 rolled oats
1 cup
2/3 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup unsalted butter, cut in
3tablespoons apple sauce
1/4 cup chopped walnuts
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Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 325° F on bake setting. Lightly spray a 7 x
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 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
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