Paella Stuffed Squash
(Serves 3)Brush squash with walnut oil. Sprinkle with pepper. Roast face down in a 350 F. oven for 40 minutes.
1 acorn squash, halved and seeded
1 teaspoon walnut oil
Fresh ground pepper
After squash has cooked for 30 minutes, saute onion and garlic in olive oil. Sprinkle with paprika and cayenne.
1 teaspoon olive oil
2 tablespoon onion, diced
1 garlic clove, crushed
1/4 teaspoon paprika
Pinch of cayenne
Add water, bouillon and rice. Bring to a boil. Lower heat and cook 5 minutes.
1/2 cup water
1/2 teaspoon vegetarian bouillon
1/2 cup instant brown rice
Stir in peas and tomatoes.
2 tablespoon peas
6 grape tomatoes, diced
Fill squash halves with rice mixture. Return to oven and heat 5 more minutes.
Garnish with fresh snipped parsley.
3 tablespoons parsley, chopped
(Serves 2)Mix ground beef and ingredients (except bocconcini) in food processor.
6 ounce ground beef
2 tablespoon grated Parmigan
2 tablespoon wheat germ
1 tablespoon parsley
1/4 cup fresh basil
1 egg white
1 tablespoon tomato paste
1 garlic clove
Divide ground beef mixture into 1 tablespoon portions. Form around bocconcini. Skew onto a metal skewer.
6 bocconcini (mini fresh mozzarella balls)
Bake in 350 F. oven for 15 minutes, until internal temperature reaches 165 F.