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Acorn Squash With Pine Nutsmain dish, vegetarian 2 each acorn squash, halved 2 tablespoon pine nuts 1 each garlic clove, minced 1/4 cup green onions, sliced 1 1/2 teaspoon oil 1 cup mushrooms, sliced 1/2 cup zucchini, diced 1/2 cup yellow squash, diced 1 cup tomatoes, diced 2 teaspoon lemon juice 2 teaspoon oregano 2 teaspoon basil 1/4 teaspoon salt 1/2 teaspoon black pepper Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings. Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so. Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately. "Vegetarian Gourmet" Fall, 1995
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