baked balsamic glazed squash with chickpeas

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photo available at http://home.earthlink.net/~kitpath/

 

 

 

* Exported from MasterCook *

 

Baked Squash with Tomato and Chickpea Sauce (6 points)

 

Recipe By :KP Slimmer Meals Cookbook 2001

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

24 ounces butternut squash

1 tablespoon olive oil

salt and black pepper

1 tablespoon balsamic vinegar

1 onion -- roughly chopped

4 cloves garlic -- peeled and very thinly sliced

14 ounces canned plum tomatoes

14 1/2 ounces canned chickpeas -- drained, rinsed

1 1/4 cups vegetable stock

2 tablespoons tomato puree

1 teaspoon sugar

1 cup baby spinach leaves -- or a handful

 

1. Halve the squash lengthwise; remove seeds and strands. Preheat oven to 400F.

 

2.Arrange squash cut side up in a large non stick roasting pan. Brush with the

oil and season generously with salt and freshly ground black pepper. Drizzle

with balsamic vinegar and roast for 45 minutes until just tender and beginning

to brown.

 

3. Meanwhile, put the onion, garlic, plum tomatoes, chickpeas, vegetable stock,

tomato puree and (caster) sugar into saucepan. Bring to the boil, break up the

tomatoes slightly and simmer for 25 minutes until thickened, stirring

occasionally. Season to taste. Just before serving, stir in the baby spinach

leaves and cook briefly, until just wilted.

 

4. Serve the squash with the sauce spooned into the cavity and toward the stem

end.

 

~ PER SERVING: 6 ww points; 312 Calories; 7g Fat (18.1% calories from fat); 12g

Protein; 56g Carbohydrate; 8g Dietary Fiber

 

Description:

" Butternut squash half filled with chickpeas and spinach in a tomato sauce "

Cuisine:

" Vegetarian "

Source:

" BBC Good Food 2001-11: Low Fat Feasts "

S(Contact):

" Hanneman http://home.earthlink.net/~kitpath/ "

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Per Serving (excluding unknown items): 312 Calories; 7g Fat (18.1% calories from

fat); 12g Protein; 56g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 511mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : Tested 2001-12: Halved the recipe; substituted an acorn squash;

punctured the whole squash and microwaved it on HIGH for 4 minutes. Let it stand

for 3 minutes. Sliced and cored. And proceeded as directed, shaved the time down

to 30 minutes for the squash and for the sauce so that it all came out even.

RESULTS: The balsamic glazed roasted squash was ambrosia! We tried this

combination before in stews. This dish was a delight of individual layers of

flavors. The spinach wasn't needed. Best served in a side salad with pear

slices. The photo resembles the dish but is more styled and glazed than

possible.

 

Nutr. Assoc. : 2406 0 0 0 0 0 2470 2814 0 0 0 905085

 

 

" Cooking is also of all the arts the one that has done most to advance our

civilization, for the needs of the kitchen were what first taught us to use

fire, and it is by fire that man has tamed nature itself. " — Anthelme

Brillat-Savarin