Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c blackeyed peas, cooked --
: drained and rinsed
2/3 c kidney beans, cooked --
: drained and rinsed
2/3 c black beans, cooked --
: drained and rinsed
2 md acorn squash
2 ts olive oil
1 TB minced garlic
2 TB red bell pepper -- diced
1/4 olive oil
2 TB leek -- diced 1/4"
1/2 c apple -- diced 1/4"
2 mushrooms -- thinly sliced
1 TB chopped fresh cilantro
1/2 c tomato juice
1 ts ground cumin
1 serrano pepper -- dried
: salt and pepper
1/4 c monterey jack cheese --
: grated
3 c cooked rice

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.

Reprinted 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via
PATh) 440 cal / 5.8 g fat Par cook squash in micro (about 7 minutes).
Stuff as directed. Cut baking time in half.

Recipe By : Lombardo and Bui of "Cheap Thrills Cuisine" Wash Post
96

Date: Sun, 20 Oct 1996 21:35:17
~0700 (

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