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Stuffed Winter Squash With Sesame Cabbage

vegetables, side dishes

3 tablespoons sesame seeds
2 small acorn squash
2 teaspoons dark sesame oil
1/2 teaspoon salt
--plus more to taste
freshly ground white or szechuan pe; to taste
1 1/2 teaspoons canola oil
2 onions; chopped
1 savoy cabbage; quartered
--1 1/4 to 1 1/2 pounds
--cored and shredded
2 teaspoons reduced-sodium soy sauce
2 tablespoons chopped fresh parsley
--or cilantro

1. Preheat oven to 375F. Lightly oil a large baking sheet.

2. In a small dry skillet, toast sesame seeds over medium-low heat, stirring constantly, until golden, 5 to 8 minutes. Let cool and set aside.

3. Cut squash in half lengthwise. Scrape out seeds. Brush centers lightly with 1/2 teaspoon sesame oil. Season with salt and pepper to taste. Place cut-side down on prepared baking sheet. Bake for 35 to 45 minutes, or until tender.

4. Meanwhile, in a large nonstick skillet, heat canola oil over medium-high heat. Add onions and cook, stirring, until softened, 5 to 10 minutes. Add cabbage and 1/2 teaspoon salt. Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Uncover and cook, stirring occasionally, until deep golden, 10 to 20 minutes more. (Add water if necessary to prevent scorching.)

5. Season cabbage with soy sauce, pepper and remaining 1 1/2 teaspoons sesame oil. Add half the parsley (or cilantro) and half the reserved sesame seeds.

6. Arrange a squash half on each plate and fill each with cabbage mixture. Garnish with remaining parsley (or cilantro) and sesame seeds.


275 calories per serving: 7 grams protein; 8 grams fat (0.6 gram saturated fat); 51 grams carbohydrate; 400 mg sodium; 0 mg cholesterol; 9 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 4 servings

Preparation Time: 0:00

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