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

then cut into very thin strips with a sharp knife to produce a shred. Set aside.

Rub the garlic clove over the bottom of an 8x8-inch (20 x 20 cm) glass or ceramic baking dish, and discard the garlic. Brush with 1 teaspoon (5 ml) of the olive oil.

Arrange the zucchini and tomato slices in a single layer, overlapping them tightly. Season with the salt and pepper. Scatter the shredded basil evenly over the zucchini and tomatoes. Drizzle with the remaining olive oil, then sprinkle evenly with the grated cheese.

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

4 medium yellow squash (6-8 ounces [170 - 230 g] each)

2teaspoons (10 ml) + 1 teaspoon (5 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, pastina, 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 (90 g) 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 (0.6 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) 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 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 (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 A and preheat toaster oven to 400ºF (200ºC). Lightly coat an 11 x 7-inch (28 x 18 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 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 favourite with a twist – dried cranberries

and bits of crystallized ginger.

Makes 8 servings

cooking spray

1 cup (250 ml) rolled oats

1⁄2 cup (125 ml) brown sugar, packed

1⁄3 cup (75 ml) all-purpose flour

1teaspoon (5 ml) cinnamon

1⁄4 teaspoon (1 ml) salt

6tablespoons (90 ml) unsalted butter, melted (3⁄4 stick)

11⁄2 pounds (750 g) tart apples, peeled, cored, quartered

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