holidays: baked squash, tomato and chickpea sauce

[Guest guest]

it's time to start getting ideas -- maybe testing a few -- for the holidays.

 

would someone remind me how a kcal relates to a cal, please?

 

 

 

 

* Exported from MasterCook *

 

Baked Squash, Tomato and Chickpea Sauce

 

Recipe By :BBC Good Food 2001 November

Serving Size : 4 Preparation Time :0:30

Categories : Fruits and Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds butternut squash (2 medium) -- cut lengthwise, seeded

1 tablespoon olive oil

salt and black pepper

1 tablespoon balsamic vinegar

1/2 cup chopped onion

4 cloves garlic; peeled -- very thinly sliced

14 ounces canned roma tomatoes -- canned

14 1/2 ounces canned chickpeas

1 1/4 cups ready-to-serve vegetable broth -- (up to 1 1/2 cups)

2 tablespoons tomato puree

1 teaspoon granulated sugar

1 cup baby spinach leaves -- or a large handful

 

1. Preheat the oven to 400F. Arrange the squash cut-side up in a large nonstick

roasting tin. Brush with the oil and season generously with salt and freshly

ground pepper. Drizzle with the balsamic vinegar and roast for 45 minutes until

just tender and beginning to brown.

 

2. Meanwhile, put the onion, garlic, tomatoes, chickpeas, stock, puree and sugar

into a large saucepan. Bring to the boil, break up the tomatoes slightly and

simmer for 25 minutes until thickened, stirring occasionally. Season to taste.

 

3. Stir in the spinach leaves and cook briefly, until just wilted. Serve the

squash with the sauce spooned over, in and around the cavity.

 

NOTE BBC's nutritional summary: 239kcals; 10g protein; 5g fat; 41g

crabohydrates; 8g fiber; 0.78g salt

 

Description:

" Main Dish : butternut squash half filled with a (picante) sauce of garbanzos,

spinach and tomato "

Cuisine:

" Vegetarian "

Source:

" Lowfat Feasts article "

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Per Serving (excluding unknown items): 374 Calories; 7g Fat (15.2% calories from

fat); 14g Protein; 72g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 516mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2406 0 0 0 0 3505 2470 0 0 0 0 3407

 

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