Recipe for Louisiana Stuffed Squash 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2/3 cup Blackeyed peas, cooked, drained and rinsed
2/3 cup Kidney beans, cooked, drained and rinsed
2/3 cup Black beans, cooked, drained and rinsed
2 med Acorn squash
2 tsp Olive oil
1 tbl Garlic, minced
2 tbl Red bell pepper, diced 1/4"
2 tbl Leek, diced 1/4"
1/2 cup Apple, diced 1/4"
2 x Mushrooms, thinly sliced
1 tbl Fresh cilantro, chopped
1/2 cup Tomato juice
1 tsp Ground cumin
1 x Serrano pepper, dried
Salt and pepper, to taste
1/4 cup Monterey jack cheese, grated
Instructions:
Instructions: 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.

directed. Cut baking time in half.

Wash Post 96

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