*  Exported from  MasterCook  *
                      Stuffed Butternut Squash - Pepin
 Recipe By     : Jacques Pepin’s Kitchen: Encore with Claudine 1998
 Serving Size  : 4    Preparation Time :1:45
 Categories    : Eat-Lf                           Squash
                 Vegetables                       2Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  pounds        butternut squash
                         vegetable oil spray
                         or canola oil up to 3+1/2-Tbs.
    8                    scallions; minced 1-cup
    3                    garlic cloves -- minced
      1/2  tablespoon    minced ginger -- fresh only
                         or less -- optional
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
    1      cup           soft bread crumbs
                         from 2-small slices of bread
 VERY SIMPLE STUFFING for butternut squash is made primarily of the flesh of
 the squash itself. Garlic, a bit of ginger, and chopped scallions are added
 for flavor. The ginger gives this dish a unique flavor. Bread crumbs tossed
 with a little oil and sprinkled on top of the filling become brown and
 crisp in the oven and their crunchy texture contrasts nicely with the
 creaminess of the filling.  
 LOWFAT MODIFICATION: substitute vegetable cooking spray for OIL: 400cals,
 4g fat (9%cff).
 1. Set oven to 400F.
 2. Split squash in half lengthwise, and remove the seeds. Score the flesh
 of the squash, making 1/2-inch deep cuts through it one way and then the
 other (checkerboard).  Arrange the squash halves cut side up on a cookie
 sheet, and place them in the preheated oven (400F) for about 60 minutes,
 until the flesh is tender when pierced with a fork.
 3. Meanwhile, heat 2 tablespoons of the canola OIL in a large skillet. When
 oil is hot, add scallions, and saute them for 1+1/2 minutes. Mix in the
 garlic and ginger, and set the pan aside, off the heat. 
 4. When the squash is cool enough to handle, use a spoon to gently scoop
 the flesh from the shells, reserving shells, and add the pulp to the
 scallions alon with salt and peper. Mix well, stirring until the squash
 flesh and scallions are well combined but the mixture is still chunky. Fill
 the reserved shells with the mixture.
 5. In a small bowl, lightly mix the bread crumbs with the remaining OIL,
 and sprinkle the mixture over the stuffed squash. Arrange the squash halves
 on a cookie sheet, and place them in the 400F oven for 20 minutes or until
 well heated. The crumb mixture on top should be nicely browned; if it is
 not, place the squash under a hot broiler for a few minutes.
 6. Cut each of the squash halves in half again (lengthwise) and served one
 piece per person.   The skin is edible.  Serves 4. With original amount of
 oil: 272 cals,  43% cff;  5 g protein, 13 g fat, 1g sat fat, 0mg chol, 531
 mg sodium, 35g carb, 1g fiber. Good source of beta-carotene and a 3-oz
 serving supplies 100% of daily value for vitamin A. 
 * INFO * Recipe from Jacques Pepin’s Kitchen: Encore with Claudine, by
 Jacques Pepin. 1998 KQED Books, companion to the Public Television series.
 If you have comments or questions about this recipe, please E-mail Pat
 Hanneman at kitpath@earthlink.net (12/98). 
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 0 0 679 0 0 0 0 0 0 0