Stuffed Squash With Cheese
|Acorn squash||3 Pound (2 medium size)|
|Minced garlic||1 Tablespoon|
|Peeled diced eggplant||1 Cup (16 tbs)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Cooked brown rice||2 Cup (32 tbs) (2/3 cup raw)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Grated part skim mozzarella cheese||3⁄4 Cup (12 tbs)|
1. Preheat the oven to 375°
2. Using a large, heavy knife, carefully halve the squash lengthwise. Place the halves cut side down on a foil-lined baking sheet and bake 20 minutes, or until the flesh is barely tender. (The squash will be cooked further after it is stuffed.) Leave the oven set at 375°
3. Let the squash cool slightly, then remove and discard the seeds and stringy membranes. Using a teaspoon, scoop out and reserve the flesh, leaving a 1/4-inch-thick shell and being careful not to pierce the skin; set aside the flesh and hollowed-out squash.
4. For the stuffing, melt 2 tablespoons of the butter in a medium-size skillet over medium heat. Add the garlic and saute 15 seconds, then add the eggplant and saute 2 to 3 minutes, or until the eggplant begins to soften. Add the bell pepper and continue cooking, stirring occasionally, 2 minutes. Add the remaining butter, the reserved squash flesh, the rice, parsley, vinegar, oregano, pepper and salt, and stir to combine thoroughly.
5. Divide the mixture among the squash shells, top with the mozzarella and bake 10 to 15 minutes, or until the filling is heated through.