KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SPANISH RECIPES |
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RAÚL GARCÍA’s SPANISH-STYLE
STUFFED ACORN SQUASH
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INGREDIENTS: |
· 2 Tbs. Brown Sugar
· 1 Tbs. Extra Virgin Olive Oil · 2 Acorn
Squash, large, halved & seeded · 2 Tbs. Olive
Oil (Spanish) · 2 Garlic Cloves, chopped ·
2 Celery Stalks, chopped · 2 Carrots, chopped
· 1 cup Garbanzo Beans, drained (cooked) · ½
cup Raisins · 1½ Tbs. Cumin, ground ·
Salt and Pepper, to taste · 1¾ cups Chicken
Soup /Broth “KOSHER” · 1 cup Couscous,
uncooked |
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INSTRUCTIONS:
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1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a
baking sheet. 3. Bake 30 minutes, or until
tender. 4. Dissolve the sugar into the extra
virgin olive oil. 5. Brush squash with the extra
virgin olive oil mixture, and keep squash warm while
preparing the stuffing. 6. Heat the olive oil in
a skillet over medium heat. 7. Stir in the
garlic, celery, and carrots, and cook 5 minutes.
8. Mix in the garbanzo beans and raisins. 9.
Season with cumin, salt, and pepper, and continue to
cook and stir until vegetables are tender. 10.
Pour the chicken broth into the skillet, and mix in
the couscous. 11. Cover skillet, and turn off
heat. 12. Allow couscous to absorb liquid for 5
minutes. 13. Stuff squash halves with the
skillet mixture to serve. 14. Serve.
YIELDS: 4 servings
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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