LOUISIANA STUFF SQUASH

      Title: LOUISIANA STUFF SQUASH
  Categories: Vegetables, Cheap thril
       Yield: 4 Servings
  
  
       2/3 c  blackeyed peas, cooked --
   :          drained and rinsed
       2/3 c  kidney beans, cooked --
   :          drained and rinsed
       2/3 c  black beans, cooked --
   :          drained and rinsed
         2 md acorn squash
         2 ts olive oil
         1 TB minced garlic
         2 TB red bell pepper -- diced
       1/4    olive oil
         2 TB leek -- diced 1/4"
       1/2 c  apple -- diced 1/4"
         2    mushrooms -- thinly sliced
         1 TB chopped fresh cilantro
       1/2 c  tomato juice
         1 ts ground cumin
         1    serrano pepper -- dried
   :          salt and pepper
       1/4 c  monterey jack cheese --
   :          grated
         3 c  cooked rice
   
   If making beans from scratch, soak 1/4 cup each in water overnight.
   Bring to boil in 4 cups fresh water. Boil for 2 minutes. Cover,
   simmer about 45 minutes. Drain and air cool.
   
   Carve 2 medium squash: slice off top (the way you would a bell pepper
   for stuffing). Scrape out seeds, rinse, and set aside to drain.
   
   In a skillet, heat the oil. Saute the garlic on medium. Add the diced
   veggies; and sauce a bitt. Add the cilantro and tomato juice; season.
   Cover and simmer 5 minute. Add the cooked beans to toss. Stuff
   squash; top with cheese. Recap.
   
   Bake in 375F over for 45 to 60 minutes. Serves with rice as a
   vegetable entree.
   
   Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via
   PATh) 440 cal / 5.8 g fat Par cook squash in micro (about 7 minutes).
   Stuff as directed. Cut baking time in half.
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