Thursday, October 6, 2011

"Sausage" Stuffed Squash

Mmm! Pair this with a fresh salad and you have the perfect meal for a chilly autumn evening. A simple recipe, it's easily expanded to feed a crowd.

For each serving:
1 c. chickpeas, cooked and drained
1 tsp. sausage seasoning (below)
1 stalk celery, chopped
1/4 of a yellow onion, chopped
1/2 of a green bell pepper, chopped
1/3 c. mushrooms, chopped
1/2 of a 5" diameter squash, any variety

Coarsely chop chickpeas in a food processor. Dry-fry them in a skillet over medium heat until they are toasty and golden. Sprinkle with seasoning, then add water by the tablespoon to the skillet until the chickpeas clump together like ground meat. Set aside while you steam-fry (saute in water) the next four ingredients until they are tender. Meanwhile, bake or microwave the squash, cut side down, in a covered baking dish filled with 1/8" water until squash is fork-tender. To assemble, mix chickpeas and sauteed vegetables. Spoon into squash and serve.

Sausage seasoning
1 tsp. black pepper
1/2 tsp. sage
1 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. allspice
1/2 tsp. cayenne (optional)
1/4 tsp. red pepper flakes
pinch salt

Blend in a coffee bean grinder and store in an airtight container. Makes 4 teaspoons.

To your health and happiness,

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