ACORN SQUASH-TOMATO HASH
I made this up as a way to use a squash and some leftover couscous. It looks awful, but it tastes really good! It has a nice flavor my wife called sweet and gentle. Serve in bowls over rice or couscous.
Provided by David Douthett
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 54m
Yield 4
Number Of Ingredients 10
Steps:
- Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.
- Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin.
- Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes.
- Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 15.8 g, Fat 7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 217.6 mg, Sugar 5.6 g
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