Winter Squash Stuffed w/ White Beans and Wheat Berries

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* Exported from MasterCook *

 

Winter Squash Stuffed with White Beans and Wheat Berries

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup wheat berries -- soaked and drained

3 cups water

2 delicata, acorn, or butternut squash

2 cups cooked or canned navy beans or other small

white beans -- drained

3 to 4 tablespoons olive oil

2 or 3 cloves garlic -- minced

2 tablespoons minced fresh parsley

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon ground allspice

1/2 teaspoon ground black pepper

1/2 teaspoon salt

 

Combine the wheat berries and water in a saucepan and bring to a boil. Simmer

for 1 1/2 to 2 hours, until tender. Drain in a colander and return to pan.

Meanwhile, preheat the oven to 350F. Cut the squash in half lengthwise and

remove the seeds. Place flesh side down in a baking pan with about 1/4 inch of

water. Place in oven and bake for 35 to 45 minutes, until tender. Remove and

keep warm.

Add the beans, olive oil, garlic, and seasonings to the pan containing the

cooked wheat berries. Cook over low heat for about 10 minutes, stirring

occasionally.

Arrange the squash on serving plates. Fill with the bean-wheat berry mixture

and serve at once. Refrigerate any remaining bean-wheat berry mixture and serve

as a salad the next day.

 

 

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Per serving: 1439 Calories (kcal); 162g Total Fat; (99% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 274mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0