I toasted the seeds in the skillet while preparing the filling, and the crunchy texture with the soft, mouth-watering flavor of the filling was pure heaven.
This recipe also reminds me a lot of twice baked potatoes; you know, where you bake the potato, take out the flesh, stuff it with things like cheese and onions and milk and then pop it back in the oven?
Well this is "double-baked" too, but you don't need to add any butter, milk, cheese, or any other fat to it; all you need is a little olive oil.
Let me know what you think; I'd love to get your feedback!
1 Winter Squash, cut in half lengthwise
2 cups whole kernel corn
1 cup diced red bell pepper
1 cup onion, diced
2 cloves garlic
3 tablespoons
Broccoli Pesto Sauce
Olive oil
Salt, pepper to taste
Dash onion powder
Dash cayenne
Parmesan cheese, optional
Remove seeds and strings from squash; rinse seeds, seperating
them from the strings. Discard strings. In 2 tablespoons olive oil,
fry the seeds with onion powder, cayenne, salt and pepper until
brown and crispy; remove from skillet and set aside.
Microwave squash on high for 10 minutes or until flesh is tender.
Scoop out flesh from squash and mix with onion, bell pepper,
garlic, pesto, 1 tablespoon olive oil, and salt and pepper. Add to
skillet, and cook until heated through and lightly brown on the
bottom. Stuff into squash halves and top with seeds; bake in 375
degree oven until heated through, soft, and seeds are fragrant;
about 10 minutes. Sprinkle with Parmesan cheese if desired. Serves
2.
